Plum blossom meat amount

Appropriate amount of auxiliary materials

A moderate amount of wine

Appropriate sweet noodle sauce

Appropriate amount of barbecued pork sauce

Illicium verum

Sichuan pepper

Steps of sauce meat

1

Wash the pork first, and use the kitchen paper towel to absorb the surface moisture.

2

Then cut into long strips, the volume of the sauce meat will shrink a lot after air drying, so don't cut it too small.

three

Put a rope at one end of the meat.

four

Hang it in a cool and ventilated place for one day and one night to remove water from the meat.

five

The next day, you can feel that the meat is obviously dry, and then you can start curing.

six

The sauce meat of each family has its own flavor, and the key lies in the difference of marinade. In fact, there is no certain rule about what to put and what proportion to put, and it all depends on personal preferences.

The most traditional sauce meat can only put soy sauce. I want to try the salty and sweet taste, and I specially added sweet noodle sauce and barbecued pork sauce.

seven

The ratio of soy sauce to sweet noodle sauce and barbecued pork sauce is basically 2: 1: 1. Add two spoonfuls of white wine. Sauced meat white wine tastes better than cooking wine.

There is no need to put salt.

eight

Stir all the seasonings evenly, which is the sauce for pickling. The quantity depends on the meat;

Put the meat in a large enough container, pour in the sauce and let the meat soak completely in it.

nine

It is recommended that you use this oversized fresh-keeping box, which is airtight, but you should pay attention to washing it in advance and drying it. There can be no oil or water in the container.

10

Add a little pepper.

1 1

Add a little eighty cents.

12

Completely seal the container and put it in the refrigerator for refrigeration.

According to personal taste, the curing time can be three days for those who like light taste and one week for those who like salty mouth, but no matter how long it takes, the meat should be taken out and turned once in the middle.

I pickled it for about five days, and it felt moderately salty.

13

After curing, you can start drying the sauce meat.

My practice is to take it to the terrace without a glass cover during the day, dry it in the sun, dry it on cloudy days, take it to the kitchen at night and hang it in a ventilated place.

14

The drying time of sauce meat is directly related to the size and thickness of meat, which takes at least ten days and a half months. The way to judge is to press soft and hard by hand.

I don't like strong sauced meat. Even if it's steamed, it's still not easy to bite. So I basically know that the surface of the meat has hardened, but it would be nice if it was a little bit Microsoft inside. This softness is moderate.

15

The cooked sauce meat should be bright red jujube red, similar to black, compact and even in color.

16

There are many ways to eat sauced meat, such as stir-frying, making steamed buns, and even stuffing jiaozi with meat. The simplest way to eat sauce meat is to steam it in a pot, which is the best way to taste the original and rich sauce flavor.

Spread some dried plums on the bottom of the plate. Steamed meat can absorb the special aroma of dried prunes and taste better.

17

Slice the sauce meat and spread it on a plate.

18

Steaming rice will take 10 to 15 minutes. You can put the sauce meat on the rice cooker when steaming rice, just like me. When the rice is steamed, the meat is fragrant and convenient.

19

Cooking sauced meat is just like taking an exam. You can't really know whether it is salty, light, soft or hard until the moment you enter your mouth.

20

The remaining sauce meat can be cut into large pieces and wrapped with plastic wrap.

2 1

It can be kept in an airtight container and kept in the refrigerator for a long time. It's convenient to take out a piece when eating.