1. Boil the soy sauce, wait for it to cool, and enlarge the plastic lunch box

2. Wash the pork belly, wipe off the water, and put it into the soy sauce

3. Small Fill a No. 1 plastic lunch box with water and press it on the meat. This will make the soy sauce meat tighter. Soak the meat in the soy sauce for 3 days, take it out, use a bamboo skewer to pierce the meat, and place it on the empty plastic lunch box. , put it in the refrigerator to drain the soy sauce. After a week, the meat will be relatively dry. Cut it into pieces with a razor blade, add some rice wine and a little sugar, steam it over water, and serve while it is hot

Experience : 1. Don’t cut the meat into too big pieces, otherwise it will be black on the outside, but still red on the inside when cut into pieces, and it will not be marinated thoroughly.

2. The marinating time must be enough.

Ingredients: 2500 grams of pork leg.

Seasoning: 300 grams of soy sauce, 200 grams of sugar, 3 tablespoons of white wine, 2 tablespoons of refined salt, 30 peppercorns, 1 piece of cinnamon, 5 fennel, 3 star anise cloves, 1 cup of water.

Method: 1. Mix the seasonings except the white wine and bring to a boil, let cool and then pour in the white wine;

2. Cut the skinned pork hind legs into 2.5 cm wide slices Long strip. Soak it in cool sauce, it can be a casserole, a bowl, or a ceramic or stainless steel pot, but never use an aluminum pot;

3. After marinating in an airtight manner for 2 days, check the color and leanness of the skin. The color of the meat has turned dark red, take it out;

4. Thread the meat strips with thick ropes, hang them in a ventilated and cool place to dry for about 7 days, until the meat is oily;

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5. When eating, steam for 20 minutes over water, wait until cool, then slice and enjoy.

Intimate suggestions:

1. You must use dark soy sauce, preferably with better quality;

2. If you like desserts, add more Sugar, if you don’t like sweetness, add less. All seasoning amounts are just based on my family’s taste, you can adjust them as appropriate. You can taste it when cooking the seasoning. It can be salty, which is good for preservation, but it must not be too sweet

3. The soy sauce meat must be marinated for enough time, and the outside must be air-dried so that the skin and lean meat of the finished product can be tender. Deep red, the fat is transparent

4. In order to make the meat more flavorful, you can make a few shallow cuts on the thick part of the meat. Don’t cut off the meat

5. It is best to use pork ham for soy sauce meat.

6. When drying, you can decide whether it can be exposed to the sun according to the temperature. If the local temperature is high, try to place it in a cool and ventilated place. In the north, because the temperature is low, it will not be damaged even if it is exposed to the sun.

7. The air-drying time depends on the appearance. It may not necessarily be 7 days. As long as the skin and lean meat of the finished product are dark red and the fat meat is transparent, it is the best state (I air-dried it this time) The time is a bit short); the time should not be too long, otherwise it will become too dehydrated and the lean meat will taste dull and unpalatable.

8. After drying, you can wrap the meat piece by piece in kraft paper or white paper and put it in the freezer. It can be stored for a long time to prevent mildew.

9. The marinated soy sauce meat can be steamed and eaten directly, or it can be stir-fried and eaten with vegetables, such as celery, garlic, lettuce, etc. It tastes great.

10. Do not throw away the soy sauce after the first pickling. After boiling, you can continue to pickle by adding some seasoning. ?