Seasonings: soy sauce 200 grams of sugar 75 grams of salt 75 grams of white wine 25 grams of onion 50 grams of ginger 25 grams of five spice powder 5 grams of monosodium glutamate 5 grams of paprika 125 grams of pepper 15 grams of sesame 15 grams of sesame oil 50 grams of each appropriate amount

Spicy pork jerky practice:

1. raw materials finishing: choose no thick tendons, Fatty lean meat, washed and trimmed, cut into pieces of meat weighing about 500 grams, ready for processing.

2. Make billet: put the meat, patted ginger and green onions together into the pot to cook, boil out of the pot to dry (no longer use water to re-cook), and cut into long 5 cm, width and height of 1 cm of the meat strips, add salt, sugar, five-spice powder, etc. (soy sauce first 1.5 kg), mix it well, set aside for half an hour or so so, so that the ingredients seeped into the meat.

3. deep-frying: boil vegetable oil to just cooked and then down to about 140 ℃, pour the above billet Zhan and from time to time with a spatula to flip, to be light after the sound of the water, not the material issued by the dry sound when the pot. Wait until the hot steam to disseminate add sugar, monosodium glutamate and the remaining soy sauce and mix well.

4. penetrate into the spice flavor: in the cooked vegetable oil after frying the billet add chili pepper noodles, stir the mature oil chili, and then put it with pepper noodles, sesame noodles, sesame oil, etc. into the billet and stir well.

5. Preservation: spicy pork jerky is not easy to store at room temperature, it can only be stored for 10 days in summer and 20?30 days in winter.

For more information on Spicy Dried Pork, see Mint.com Food Library/shiwu/malazhurougan