Also known as bad mother meat, it is made by fermenting glutinous rice and red yeast rice with sugar and salt to make bad mother meat. Then chicken, duck and other meats are put into it and soaked in it. It has the aroma of wine and meat, and is nutritious.

effect.

Red glutinous rice pork used to be a precious New Year dish for the Hakka people, but now it has become common and can be tasted on ordinary days.

The method is as follows: first cook glutinous rice into rice, and when it cools to lukewarm temperature, mix red yeast rice (a kind of fermented glutinous rice, which is dark red) with the glutinous rice. The ratio is 1 tael of red yeast rice per kilogram of glutinous rice.

And add some rice wine appropriately.

After about two days, the glutinous rice is fermented and brews a strong aroma of wine. Add an appropriate amount of fried salt and a small amount of rock sugar, then put it into a jar, and then add the cooked chicken, goose, duck or pork.

Put it into an urn for pickling and storage.

When taken out after a few days, the meat that has been marinated in wine will be clear red in color, mellow in flavor, fresh and tender, slightly salty and sweet, with a unique flavor, and can be stored for one month without changing the color and taste.

Pickled red fermented pork was produced in the past when the mountainous areas were economically self-sufficient.

In the past, mountain residents usually lived frugally, but whenever the Spring Festival came, they would always cook and slaughter their own livestock and celebrate the New Year happily.

As a result, too much meat cannot be eaten in three or two days. As a result, our ancestors invented the method of pickling and storing meat in wine, which was passed down from generation to generation.

Mountain residents value hospitality and often invite guests to dine during the Spring Festival (from the first to the twentieth of the first lunar month). Regardless of the richness of the dishes, the "chicken bowl" is indispensable.

The so-called "chicken bowl" is to take the chicken head, chicken tail and two chicken wings and place them on the four sides of the bowl to form a "four-point gold". Then place a pair of chicken feet on the bottom of the bowl and cover the bowl with meat pieces.

The chicken head faces the guests to show courtesy, but the guests must not disturb the "four golden points" when eating the "chicken bowl".

This not only indicates to the host that the family is happy and the food is always available, but also indicates that the guests are civilized and polite.

Since there are frequent visits between relatives and friends in the first month and last for a long time, it is very convenient to have bad meat, which is very convenient for guests to be treated with courtesy and available at any time.

The general method of making bad chicken and bad meat: bad chicken and bad meat are related delicacies and need to be made at the same time.

The method is to boil the big chicken, streaky pork and pig paw tips in a pot, add less cooking wine and salt, and cook until it is almost done (not too rotten), and the pork can be used with a sharp knife.

After taking it out, pour it into a jar while it's hot, put the fragrant rice in a new cloth bag, and place it on the meat.

The bags should be arranged tightly, and a little chicken soup should be stored in the jar, but not too much. Seal the mouth of the jar with paper, then tie it tightly with a cloth, and put it in a cool place. It can be eaten after a week, but do not let it

Serve frozen.

When eating, cut the meat into thick slices and cut the chicken into large chunks, which are quite chewable.

For bad meat, you should have: pork belly, red tofu, glutinous rice dumplings, pepper powder, garlic, and white wine.

Pork belly is the main ingredient, so the choice is particularly important.

You should choose pork belly from domestic pigs of that year. The meat should be tender and not old, otherwise the pork belly will not be thin.

Method: First cut the pork belly into slices. As for how big it should be, I think it is better to make it smaller so that it tastes better.

Then boil the cut meat slices in boiling water for a while, because the pork belly is still relatively fat, boil it in water to remove the oil and not be greasy.

Just cook it until it is three times cooked, take it out and put it in a container. Remember to control the water to dryness, and then pour the red bean curd on the meat. In fact, if you want red tofu, you need its tofu juice, but you can also put a few pieces of red bean curd.

Tofu is very salty, so you don’t need to add salt when making pork chops.

Then, add the glutinous rice dumplings. To put it bluntly, the glutinous rice dumplings are pounded into small dumplings, but not all of them.

Then add a little pepper powder, garlic slices, pour a little white wine, then stir and stir again.

When the mixture is evenly mixed, use a plate or bowl to arrange the meat slices.

When the display is neatly arranged, put it in a steamer and steam it over high heat for about thirty minutes, and the fresh pork is ready to be cooked.

The meat looks pink and smells slightly smoked. The smoke is due to the white wine. It is best to eat the meat with warm, soft steamed buns.

The meat in your mouth is very delicate and smooth, and it feels a little sticky!