The flavor of the particularly fragrant soy sauce meat, n years ago, a beat of their own head to create a delicious flavor, a lot of people say delicious. At that time, I did not know the traditional Shanghai soy sauce meat recipe, created this kind of pepper as the soul of the soy sauce meat, feel than the traditional soy sauce meat delicious more than a grade. So I wanted to post it to share.

After marinating in soy sauce, the lean part will be salty, but the fat part is not salty and greasy, and the lean part is combined together, especially delicious, so this recipe chooses five-flower meat. When served, the fatty part is crystal clear and appetizing.

Peppercorns are the soul of this recipe, the special flavor of peppercorns, not only play a role in removing the stink of meat, but also eat up the mouth full of flavor, aftertaste.

Ingredients

Five-flower meat A big pile

Soy sauce A big bucket

Peppercorns A big pile

Soy sauce meat. Exclusive recipe

Wash the meat

Strain the water, prepare enough soy sauce

Pour the soy sauce did not exceed the meat, and put it in the refrigerator for 3-4 days

Prepare the tool to wear a rope, this tool do not know what to call, there is a barbed wire on the top, go through the meat, hook the rope over, you can tie the knot.

After all the meat through the rope, start smearing the peppercorns.

Use a rolling pin to crush the peppercorns, put them into a stainless steel basin, throw the meat through the rope, and press the meat on the peppercorns, except for the skin of the meat, so that the other parts of the peppercorns are covered with peppercorns. Lift the rope and deal with the peppercorns that tend to fall off.

It's easy to secure the rope with clips and hang it on a rack.

Dry, hang on the balcony (the weather should be cold and sunny days), about 2-3 days, you can turn the direction every day, so that different directions are exposed to the sun. When the skin is dry it's almost ready. The meat should not dry hard, the outer skin dry can be put away.

Peppers are the soul of this recipe, put away, the whole balcony is full of aroma. When put away, the peppercorns are retained on top of the pancetta, so that the peppercorns continue to emit its effect. Because the peppercorns are more likely to fall off, when you put it away, give each strip of pancetta an individual pouch.

Into the refrigerator freezer to save, put half a year should not be a problem.

Clean and wash the peppers before steaming. You can cut and steam them, or you can steam the whole section of meat and cut it. The difference between the two is:

1, steam before cutting the skin is harder, the knife needs to be sharper, the slice is easy to cut thin, the fat part of the steamed crystal clear.

2, if you cut after steaming, the meat is thicker, the juice locks better, eating taste thick and plump.

Note: If you think the flavor is salty, you can soak the whole section of meat in cold water for 2 hours, and then choose 1 or 2 processing.