The flavor of meat made with soy sauce is unique, and the color of meat made with soy sauce is very beautiful. However, many people do not know how to make meat with soy sauce, especially in the process of adding soy sauce. Many people cannot master the use of soy sauce. Come on, adding more or less will affect the taste of the soy sauce meat. The deliciousness of the soy sauce meat can be eaten by many people. If you don’t have an appetite, you can just have a plate of fragrant soy sauce meat. Then this soy sauce meat What are the methods?

Many foods can be preserved in different ways. Their essence does not change, but their nutritional value comes from the addition of other foods. The ingredients have undergone certain changes since the beginning. Simply put two nutritious foods together and the nutritional value will increase.

So what is the method of marinating soy sauce meat?

Method 1

Ingredients: a piece of fresh pork belly

Seasoning: raw Smoked soy sauce, dark soy sauce, cooking wine, chili, star anise, bay leaves, cinnamon, pepper powder, sugar

Method/steps

1. Wash the pork belly and poke some small holes in the meat with a sharp tool. holes to allow the seasoning to penetrate more easily. 2. Put all the seasonings into the container and mix well. 3. Put the pork belly into the prepared seasoning. 4. Dip the meat all over with seasoning. 5. Marinate for a day and night, turning the meat every two or three hours. 6. Just hang the marinated meat outside to dry in the sun. The dryness should be so hard that it can’t be pinched with your hands.

Method 2

Ingredients:

2500 grams of pork leg.

Seasoning:

300 grams of soy sauce, 200 grams of sugar, 3 tablespoons of white wine, 2 tablespoons of refined salt, 30 peppercorns, 1 piece of cinnamon, 5 fennel, 3 star anise, 1 cup of water.

Method:

1. Mix the seasonings except the white wine and bring to a boil, let cool and then pour in the white wine;

2. Pork hind legs with skin on Cut into 2.5cm wide strips. Soak it in cool sauce, it can be a casserole, a bowl, or a ceramic or stainless steel pot, but never use an aluminum pot;

3. After marinating in an airtight manner for 2 days, check the color and leanness of the meat skin. The color of the meat has turned dark red, take it out;

4. Thread the meat one by one with a thick rope, hang it in a ventilated and cool place to dry for about 7 days, until the meat is oily;

5. When eating, steam over water for 20 minutes, wait until cool, then slice and enjoy.

Intimate suggestions:

1. Soy sauce must be dark soy sauce, preferably with better quality; 2. If you like desserts, add a little more sugar, if you don’t like sweetness, just add more sugar. Put less. All seasoning amounts are just based on my family’s taste, you can adjust them as appropriate. You can taste it when cooking the seasoning. It can be salty to help preserve it, but it should never be too sweet. 3. Marinate the soy sauce meat for enough time, and the surface must be air-dried, so that the finished skin and lean meat will be dark red, and the fat meat will be transparent. 4. In order to make the meat more flavorful, you can make a few shallow cuts on the thick part of the meat. Don't cut off the meat. 5. Do not throw away the soy sauce after the first pickling. After boiling, you can add some seasonings and continue to pickle; 6. The prepared soy sauce meat must be hung in a cool place to air-dry. Be careful not to stick together and turn it every day. to prevent the shady side from being air-dried; 7. When air-drying soy sauce meat, do not expose it to the sun, let alone rain, as it is easy to mold; 8. Once the surface of soy sauce meat is tightened, it can be eaten.

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