How to marinate meat in sauce? Pork in sauce is a relatively simple delicacy. Do you know how to marinate meat in sauce? Generally speaking, marinating meat in sauce is more convenient when the weather is better. This delicacy

It can be eaten with many foods and has a good taste. It can be eaten as lunch or dinner. You can make it yourself when you have time.

1. How to marinate sauced meat. The raw materials are 3 kilograms of fresh sandwich meat, 150 grams of salt, and an appropriate amount of high-quality soy sauce.

Preparation method (1) Cut the meat into long strips of about 1 kilogram, scrape the hair on the skin of the meat, wash away the dirt and blood, and drain away the water.

(2) Rub salt on the meat, spread it evenly, marinate for 1 to 2 days, remove and drain off the salt water.

(3) Place the meat in a container, pour in soy sauce (you can also add fennel, pepper, cinnamon and other spices to the soy sauce). The amount of soy sauce is appropriate to submerge the meat. Let it soak for about 4 to 5 days before picking it up.

(4) Hang the sauced meat in the sun for a day until the surface of the meat becomes shiny and oily, then hang it in a cool place to air-dry.

This sauced meat can be stored for 3 to 4 months.

Features (1) Sauce meat can be boiled or steamed, but steaming has a strong flavor; in addition, it can also be sliced ??and stir-fried with other plant-based raw materials, such as winter bamboo shoots stir-fried with sauce pork, scallions with stir-fried sauce pork, etc.

(2) The meat brine can be left to be used as sauce for meat. It can also be used to soak chicken, duck, goose, etc. to make sauce chicken, sauce duck, and sauce goose.

2. The meat sauce with Sichuan sauce is rich in flavor and the meat is soft and delicious.

There are many ways to eat marinated meat with soy sauce. When eating, take an appropriate amount of soy sauce meat, wash it with water and cook it. The standard for cooking is to pierce the meat with chopsticks to penetrate it.

To marinate delicious Sichuan sauce pork, the most important thing is the choice of pork, and the best choice is pork belly.

(Note: There is still a big difference between Sichuan Sauce Pork and Sichuan Bacon) Ingredients Recipe Calories: 714 (kcal) Ingredients Pork Belly 2Kg Method/Steps Cut the pork belly into strips, not too wide, just three to four fingers (

Three fingers on the big hand, four fingers on the small hand).

Prepare the sweet noodle sauce. Mix dark soy sauce, crushed rock sugar, cinnamon and star anise, bring to a boil and let cool. Add white wine and sweet noodle sauce and mix it and spread it on the meat. Marinate for 5 or 6 days, knead and turn it every day.

The marinated meat is tied with a rope and hung in a cool place to dry (a week is enough in northern cities, don't let it dry too much).

Wash the dried meat, soak it in rice washing water, and then cook it until you can insert chopsticks into the meat.

After the cooked sauced meat is cooled, cut it into thin slices and steam it in a pot for about ten minutes; it can also be sliced ??and eaten with vegetables or steamed with claypot rice.

The best choice of meat is pork belly. Layer by layer, it will look good and taste delicious.

The slices are delicious when eaten empty, the skin is delicious, the fat meat is crystal clear and melts in the mouth, and the lean meat becomes more fragrant the more you chew it.

I made it once and he liked it so much that he asked me to make more the next day to save.

In fact, it is very simple. It is nothing more than soaking it with seasonings in advance, drying it and steaming it.

Usually it can be stored frozen for two to three months.

It’s very stylish when used to entertain guests.

It can also be served with stir-fried vegetables or made into vegetable rice, which is also super delicious.