Pork 350g ginger 1 small piece dried chili pepper 1 spice leaf 2 pieces star anise 1 cinnamon 1 small piece peppercorns 10 peppercorns 1 cup light soy sauce ? cup yellow wine ? cup icing sugar ? cup white wine 1 tablespoon

Traditional meat sauce procedure:

Pork rinsed, completely absorb the surface water. Be sure to dry it out carefully, as it's easy to spoil it if it retains moisture.

Put all the spices and seasonings in a small pot. Spices: 1 small piece of ginger, 1 dried chili pepper, 2 leaves, 1 star anise, 1 small piece of cinnamon, 10 peppercorns. Seasonings: dark soy sauce, light soy sauce, yellow wine, rock sugar. The ratio of the seasonings, basically, the old soy sauce is two parts, and everything else is one part. The total amount should be able to submerge all the meat.

Bring it to a boil over high heat, then turn down the heat to the smallest possible level and cook for another two to three minutes. Then turn off the heat and let it cool thoroughly, to cool thoroughly yo.

In the thoroughly cooled sauce, pour 1 tablespoon of white wine (high number of Erguotou), the white wine should not be put early, after heating, there will be no wine flavor. Then soak the pancetta in it. Put it in the refrigerator and soak it for 3 days. Take it out every day and turn the meat over to make sure that 360 degrees without dead angle are soaked in the sauce.

After soaking, take out the meat, put it on a cotton rope and hang it in a ventilated window. Let it dry like this for 3 days. Depending on the size of the meat, the drying time may not be exactly the same, but the surface should be completely dry, but you can feel the inside is still elastic when you press on it.

When the meat is done drying, you can either refrigerate it or freeze it. If you refrigerate it, you can expect it to last for three or four weeks; if you freeze it, it will last for months.

After the water boils in the steamer, place a strip of the meat in a small bowl, place it in the steamer, and steam for about 20 minutes. Remove and then slice. The skin is very hard and difficult to cut before steaming, so cut it after steaming.

Pork in sauce is a kind of cured raw meat product made by marinating pork with sweet noodle sauce and spicy seasoning and then dried naturally, with beautiful color and rich flavor, fresh and sweet and salty in the mouth, fragrant and tasty, fat but not greasy, and the more you taste, the more intense.

Traditional meat sauce has the following characteristics: first, easy to process. Traditional meat processing does not require special equipment, family workshop type can meet the production requirements. Second, the flavor is unique. Sauce meat set meat, sauce, fresh flavor in one, is a strong flavor, good taste of meat products, and can be modulated according to the consumer's own preferences for different flavors. Thirdly, it is not smoked, which is more hygienic and safe, and the salt content is lower than that of bacon and other meat products, which is in line with the mainstream of contemporary consumption. Fourth, after the sauce is hung in a ventilated place for natural fermentation, it effectively improves the flavor of the meat in the sauce. Fifth, it is convenient to eat. Boiling water or microwave heating directly after eating.