The general saying of lean meat refers to the protein-rich meat of livestock such as pigs. A variety of lean meat contains similar nutrients and is easier to digest than fat meat. Although lean meat tastes delicious, it is not advisable to eat too much.

Pork Marinade

1. Pork skin with a knife to scrape a few hard

2. Prepare seasoning

3. Pour the pot into the old soy sauce and soy sauce to add seasoning and salt, sugar, and then boiled over high heat

4. Boil and add wine, you can use the tongue to try to taste, salty and adjusted again, and then turn off the heat. To be cool

5. No bottles and cans, just use a plastic box, meat skin side down, pour the sauce, 3 days after the turn ah, I'm this is a good turn and then shoot.

6.5 days after you can hang up the shade dry, the home of the back of the balcony, every day the northwest wind blowing, basically direct sunshine.

7. Wash with warm water on the steamer, plus ginger and cooking wine, cook over high heat until cooked off

8. pot

Tips

Pork skin with a knife scraping, you can remove the spoils and grease. You can't wash the marinated meat.

These ingredients can only salt 10 pounds of meat

Not only steamed, but also fried, with vegetables meat and vegetables is even better.

The marinade of soy sauce to buy bags on it, I use Haitian soy sauce

Pork and ham curing method

To curing a good ham, the selection of materials is very critical. To choose fresh pork hind legs, before curing, it is best not to wash with water, if you must wash, be sure to drain the surface water spare. First, use a knife to cut off those side skin, that is, the side of those exposed too long skin, if you can get a pig's foot is not cut down the whole ham is better, so that the curing is less likely to deteriorate odor or maggots.

Curing to find a larger basin, wash and dry, as a tool, if you can find a dustpan is more convenient to use. Put the prepared ham into the basin, first about 1 kg of salt evenly sprinkled on the surface of the hind legs, pay attention to which concave places and connected with the bone to sprinkle more.

Next is an important stage of the curing, which is related to whether your ham will spoil and maggot. Next, the salt with a hand grabbed in the top of the leg rubbing, rubbing especially pay attention to those edges and bones cut off and meat connected to the place, the beginning of the force can be a little lighter, the more back the more force, and repeated many times rubbing until the meat is slowly becoming soft, and feel that the salt has been seeped into the pork.

The next step is to put a thick layer of salt on the surface of the pork, the purpose is to let the salt better penetrate into the pork, the thickness of the dressing, you can get to 0.5-1 centimeter so that, to be laid evenly, after laying a good, will be placed in the pot of the pig legs placed in 2-3 hours.

The next thing to do is to naturally drain the water from the pork. Pork in a device that can be drained, preferably a small basket, choose the location you want to place (should not be too high), first a plastic basin (stainless steel will be corroded by the salt), in the basin on a wooden board, the pork legs in the basket to put on top of the board can be padded back a little, so that the drained water does not flood the pork legs. In the small basket covered with plastic wrap something like dust, pay attention to let the small basket ventilation, do not cover too tight.

Curing 8-15 days or so, the ham out, shake off the excess salt on top, hang the ham in a ventilated cool place, during this period of time to pay attention to whether the ham has ** signs of deterioration, if there is to be dealt with in a timely manner. In general, after 2 or 3 months, the ham will slowly dry out and be ready to eat.

Note

In the hotter climate, lower altitude of the southern region, it is best not to own curing, not easy to succeed, generally in the altitude of 2000 meters above sea level, the climate of the cold region is most suitable.

The higher the altitude, the colder the climate, the better the pickling effect. Pickling time in the lunar calendar after the end of October to the middle of the month of wax is the most appropriate, do not exceed the spring, spring can not be in the pickle.

How to make pork tender?

1, the choice of raw materials is very important. For different cooking methods, the choice of meat parts are different, with tendons rich in leg meat to make meat or shredded meat type of fried vegetables, you can not pursue the smooth and tender texture. Simply put, pork tenderloin is the ideal raw material for stir-fry, followed by lean front shoulder and lean back tip.

2, to cut against the grain: meat purchased from the market generally can clearly see the grain of the meat, different meats have different requirements in terms of cutting. For pork, to cut against the grain, or you can cut diagonally across the grain.

3, fried before marinating with cornstarch: for most fried meat dishes, before the pan with cornstarch and yellow wine marinade will be more tender. Before frying the meat cut in a vessel, add cornstarch (or tenderizing powder), cooking oil and appropriate seasonings, mix thoroughly before the pan, fried meat will be tender and juicy and will not be tough.

4, frozen pork thawed with a high concentration of salt water: frozen pork can be thawed with a high concentration of salt water, into the dish after the meat tender. Frozen pork can not be thawed with hot water. Thawing with hot water will make the pork will lose part of the protein and its flavor substances, but also generate propionaldehyde, and propionaldehyde is a strong carcinogen. Choose to thaw frozen pork in salt water, you can shorten the thawing time, but also to maintain the tenderness of pork.

5, shaking a few times in boiling water: put the cut meat in a colander, shaking a few times in boiling water, when the meat is just discolored on the water, drain the water, and then under the frying pan, it only takes 3-4 minutes to cook, and tender and delicious.

6, beer and dry starch paste: the meat with beer and dry starch paste hanging slurry, fried meat tender and tasty.

7, add egg white: first cut pork into shredded pork or meat, and then take an egg, knock a small mouth, let the egg white flow out, drop in the bowl containing meat, mix well and put ten minutes, and then frying in the pan.

8, add a spoonful of cooking oil mix: in the cut pork shredded, add a spoonful of cooking oil mix, put a few minutes after frying, can also solve the problem of how to fry your pork tender.

9, fruit juice tender meat: papaya, kiwi, pineapple and other fruits contain natural tenderizing ingredients, not only can play a better tenderizing effect, but also allows you to avoid eating too much food additives. Fruit juice tenderization method is simple and easy, first of all, the papaya, kiwi, pineapple, respectively, peeled, made of fine pulp with a pulper, add the corresponding meat, evenly stirred and marinated for 20 minutes.

10, add mustard: cut the meat into 4cm square pieces, clean and put into a container, add 2 tablespoons of mustard and mix well, put into the refrigerator for 12 hours. Remove the meat and rinse the mustard off with running water, then cook as normal. This way, the meat will be more tender and the time required for braising will be shortened. Time.

11, meat to be tender do not stir fry: for fried meat, if you use a small fire slowly fried, will be afraid of not cooked and fried for too long, so that the internal moisture of the meat will be easier to lose, fried meat will become dry and hard. If you want to stir fry tender and juicy meat, you should choose to stir fry on high heat, in the meat has not completely lost moisture before the start of the pot, so that the meat is a bite down the tender meat juice, very delicious.

How to choose fresh pork?

First, look at the color.

Fresh pork is light red or light pink, the skin fat part of the glossy white. And not fresh pork is gray or dark red, the cut surface is also dark gray or dark brown, epidermal fat part of the dirt, light green. Diseased and dead pork is dark red in color or with blood stains, the fat is peach-colored, and the blood vessels on the cut surface of the meat can be squeezed out of the dark red bruise. The old sow meat taste bad, not easy to cook, its meat skin thick, folds, hair follicles coarse, grayish white, no luster, the lean part of the dark red.

Second, light touch.

Touch the surface of fresh pork, feel slightly dry or slightly wet, but not sticky hands; and not fresh pork, touch will feel the surface dry or some sticky hands.

Third, press the elasticity.

Fresh pork texture is firm and elastic, finger pressure, can quickly return to its original state; and spoiled pork, due to the destruction of its tissues, finger pressure, the recovery speed is slow, and even press the place will always be depressed.

Fourth, look at the appearance.

Reassured meat rarely have blood or water oozing out, the epidermis without any spots; and not fresh pork, meat is not clean, press with your hand, there will be dark red, brown or black blood oozing out.

Fifth, look at the fat.

Normal pork fat moderate, and fed the "lean" pigs, the fat layer is very thin, usually less than 1 cm, and red meat, loose fibers, lean meat and fat, and even between the liquid outflow.

Six, Smell.

Fresh, healthy pork smells fresh and slightly fishy. And spoiled, "spiked" pork, whether its surface, or the depth of the blood, rotten smell.

Seven, check certification.

When buying pork, be sure to ask the owner of the pork sold whether the relevant qualified qualifications, including the inspection of qualified chapter, quarantine qualified chapter, inspection certificate and quarantine certificate, if they do not have, it should be noted.

Characteristics of various kinds of pork

1, quality pork: fat white and hard, and with flavor. The outside of the meat is often a slightly dry film, the meat is tight, elastic, finger pressure immediately after the depression recovery.

2, the second fresh meat: meat color is darker than fresh meat, lack of luster, fat is grayish white; surface with sticky, slightly rancid moldy smell; soft meat, elasticity is small, light pressure can not be recovered in time after the concave; meat cut surface wet, will ooze out of the turbid gravy. Degraded meat is viscous, the surface is dry, the color is gray-brown; the meat is soft and inelastic, finger pressure after the concave can not be restored, leaving obvious traces.

3, dead pork: the appearance of dark red, purple blood in the capillaries between the muscles do not buy.

4, rice pork: meat with cysticercus, which is the larva of the green worm. Its most notable feature is that there are oval, milky white, translucent blisters in the lean meat, varying in size, and from the outside, it looks like the meat is sandwiched between grains of rice do not buy.

5, other: when buying pork, pull one or several hairs, look carefully at its hair roots, if the hair roots are red, it is a sick pig; if the hair roots are white, it is not a sick pig.