500 grams
dark soy sauce
1 spoon
white vinegar
Two spoonfuls
Sweet sauce made of fermented flour
Two spoonfuls
Barbecued pork sauce
Two spoonfuls
Star Anise
5g
Sichuan pepper
5g
salt
1?o'clock
Methods/Steps Step by Step Reading
1
/ 13
Wash the pork first and dry the surface with kitchen paper towels.
2
/ 13
Then cut into long strips. Sauced meat will shrink a lot after air drying. Don't cut it too small.
three
/ 13
Put a rope around one end of the meat loaf.
four
/ 13
Hang it in a cool and ventilated place for one day and one night to remove water from the meat.
five
/ 13
The next day, you can feel that the meat is obviously dry, and then you can start curing.
six
/ 13
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
/ 13
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. Salt is completely unnecessary.
eight
/ 13
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
/ 13
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
/ 13
Add a little pepper and star anise.
1 1
/ 13
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 felt salty.
12
/ 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.