Sauced meat belongs to cooked sauce, that is, the meat is cooked first and then sauced. It is very common and easy, but if you can't master the key points, you can't make delicious sauced meat. Use soy sauce without salt! This kind of practice needs plenty of time! It takes at least 2 days to deal with the work of smearing soy sauce! Wash and drain the fresh meat and start to apply soy sauce! Similarly, after the first application, wait about two hours for soy sauce to be applied, and then cut into long strips, not too small, which will shrink a lot after air drying.

Sauced meat tastes mellow and fragrant, and its color is red, bright and tender. First of all, the choice of meat is to choose both fat and thin meat, pork belly, plum blossom meat, or directly sauce meat with elbows. Too much lean meat, ginger 1 piece, dried pepper 1 piece, 2 fragrant leaves, star anise 1 piece, cinnamon 1 piece and pepper1piece. Seasoning: soy sauce, soy sauce, yellow wine, crystal sugar. Take one cup of soy sauce and half a cup of others, and the sauce meat will taste better. It must be lubricated with fat meat to make it taste better, rotten but not greasy. Its flavor attracted guests from all directions, so the recipe technology of Houdefu sauce meat was passed down from generation to generation.

Its method is simple and easy to preserve, delicious, and deeply loved by the public. The method of sauce meat is not complicated at all. When the surface of sauce meat is dry, apply sauce again. If it is dried for three times until the surface of sauce meat skin is dry and hard, and the whole meat is still elastic, it will be dried. Especially in winter, it is very suitable for making sauce meat. Just spend a little time at home. Stir-fry the prepared spices in a pot to stimulate their fragrance, pour the spices into a pot, and according to the amount of meat, pour in soy sauce, soy sauce, soybean sauce and sweet noodle sauce and mix well, and the sauce will be made.

After the fire boils, skim the floating powder, turn to low heat and stew for 40 minutes. After stewing, cover it and let it cool naturally. After taking it out, slice it and eat it. The sauce is rich and delicious. Sauced meat can be cooked or steamed, but steamed food has a strong flavor; In addition, it can also be sliced and fried with other plant raw materials, hung with cotton rope or straw rope, dried in a ventilated place, and eaten after hanging for about ten days. Such as winter bamboo shoots fried with sauce meat, green onions fried with sauce meat and so on.