Main ingredients: 2500 grams of pork hindquarters, ginger juice 100 grams.
Seasoning: 50g of white wine, 0/0g of refined salt/kloc-0, 20g of pepper, 0/0g of cinnamon/kloc-0, 40g of star anise, 20g of licorice, 40g of allspice powder, 2,000g of soy sauce and 0/50g of sugar/kloc-0.
preparation
(1) Put the soy sauce, white sugar, white wine, refined salt, pepper, cinnamon, star anise, licorice, ginger juice and spiced powder in a pot, put them on the fire and boil them until the fragrance comes out, then pour them into a porcelain basin and cool them.
(2) Cut the pork into pieces of about 500g (***5 pieces), put it in the cold soy sauce, cover it and marinate it for 5-8 days, check once a day to see if the soy sauce submerges the meat, turn the meat with bamboo chopsticks until the skin and lean meat are deep red, then take it out and dry it, and take it off after 10 days.
(3) Steaming the meat on a cage with high fire, cutting into thin slices, and serving on a plate.
The above is the practice of curing meat. There are many materials, so you should try to find them all, especially liquor, and you can also add other accessories according to your own preferences. You can marinate as much as possible at a time, and the leftovers can be kept in the refrigerator. Meat placed in plastic wrap can be kept for a certain period of time, so don't get wet.
Second, pickled pork belly is a traditional Shandong dish, which has the characteristics of fresh and fragrant taste, ruddy color, soft taste, and the main raw materials are pork belly. The specific method is as follows:
Materials:
2000 grams of pork belly, light soy sauce100g, light soy sauce100g, 5 star anise, a handful of pepper, proper amount of sugar, salt and cooking wine.
method of work
1, select pork belly with appropriate fat-thin ratio, and cut into sections according to the size of the container.
2. Wash the pork belly and control the moisture.
3. Put soy sauce, soy sauce, sugar, cooking wine, salt, pepper and star anise into the container.
4. Put the pork belly into the container and stir it repeatedly to absorb the flavor of the seasoning.
5. Cover the container and put it in a cool place. Turn it over every morning and evening for better coloring.
6. After a week, the color of the meat becomes darker and it is completely tasty. Put it in a cool and ventilated place to dry the water, pack it in a fresh-keeping bag and store it in the refrigerator.
7. When eating, steam it on the pot and slice it. You can dip it in garlic juice or directly fry other vegetables.
Tips
1, pork belly should be controlled to dry, otherwise it will easily go bad.
2. With regard to seasonings, the addition amount can be decided according to personal preference.
3, the preferred material with meat is star anise, which cannot be omitted.
How much salt does a catty of bacon put in?
70 to 80 grams of salt is enough, and it is divided into three parts and used three times according to the ratio of 2: 3:1. The first time is primary salt, the second time is big salt, and the third time is double salt. The first salt is to apply a layer of salt evenly on the surface of raw meat. The next day, add salt, rub the salt evenly, put a proper amount of new salt in the knife edge, and stack it neatly into a pile. After 4 ~ 5 days of overturning, the upper and lower layers are exchanged; And sprinkle some new salt. After about 7 days of compound salt, it should be turned over in time and continue to apply a small amount of salt. It takes about 25 days to rub salt for three times to get the finished product.