Plum blossom meat amount

condiment

Soy sauce, white wine, sweet noodle sauce, barbecued pork sauce, aniseed and pepper.

Sauced meat curing

1. Wash the pork first, and dry the surface moisture with kitchen paper towels.

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

3. Put a rope around one end of the meat strip.

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

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

6. 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.

Adding sweet noodle sauce and barbecued pork sauce is sweet sauce meat, and only adding soy sauce is salty sauce meat.

7. 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.

8. 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.

9. It is recommended that you use an 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 some pepper. Add a little eighty cents.

1 1. 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.

Sauced meat drying

Take the sauce meat 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.

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

The practice of sweet sauce meat

There are many ways to eat sweet sauce meat, such as stir-frying, making steamed buns, and even stuffing jiaozi with meat. The simplest way to eat sweet sauce meat is to steam it in the 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. Just slice the sauce meat and spread it on a plate. Steaming rice will take 10 to 15 minutes. When steaming rice, put the sweet sauce meat on the rice cooker. When the rice is steamed, the meat is fragrant and convenient.