Today I will share a kind of bacon that does not need to be smoked, called "soy sauce meat". It is very popular in some places. It has a long aftertaste and is very delicious.

What is the difference between bacon and soy sauce meat? It can be said that they are almost the same, except that the step of smoking is omitted. Soy sauce meat is also called soy meat. It is a branch of bacon cooking. From pickling to drying, it is almost the same. It is mainly made from pork belly, and the meat is soaked in soy sauce. Leave it on for three days, take it out and air-dry it, usually about 10 days. The moisture will be enough to dry it. The lean meat will be dark red and the fat meat will be transparent. The air-drying time should not be too long. Over time, dehydration will become serious and the lean meat will become dehydrated. The taste is woody, not delicious, and the smell of soy sauce meat is a must-eat dish in the cold winter every year. Old people used to pickle it, but later they just made it themselves. Soy sauce meat is easy to store and carry. You can steam it in a pot and eat it. You can also Stir-fry and serve with celery, garlic sprouts, and lettuce.

When winter comes, I look forward to having this "air-dried meat, bacon" on the table! Like me when I was a child, my child also inherited my "gluttony" and is particularly interested in meat. It is bright red in color, chewy and has no fishy smell. He can't forget it after eating it. It tastes better than bacon and is made from local materials. , the method is also simple, I have used an old recipe for more than ten years. If you are also interested, take advantage of these two days to buy some beautiful pork and take action. Learn to cook, starting with marinating the meat in soy sauce.

Soy Sauce Pork

Ingredients: pork belly, high-strength liquor, bay leaves, star anise, cinnamon

Seasoning: light soy sauce, dark soy sauce, rock sugar, cooking wine

1. Prepare 3 kilograms of pork belly. Take a look. The more beautiful the pork you buy, the better. It is best to have uniform fat and leanness. There is no need to wash the pork belly. Avoid contact with raw water. Spray it with high-strength white wine for the purpose of sterilization. Disinfection is very effective.

2. Prepare the marinade. There are many ways to make soy sauce meat. Everyone is different. The following ingredients are for reference only. I cannot say the taste is first-rate, but it is definitely delicious. Prepare 5 bay leaves. , 2 pieces of cinnamon, 2 star anise, 100 grams of rock sugar, 300 ml of cooking wine, 500 ml of dark soy sauce, 250 ml of light soy sauce.

3. Before making the sauce, first put the bay leaves, star anise and cinnamon into the wok, stir-fry over low heat until fragrant, then cook with light soy sauce, dark soy sauce, cooking wine and rock sugar. Dark soy sauce It's very thick and will easily burn the pot. Don't leave it at this time. Keep an eye on it.

4. During the cooking process, there is no need to add anything. After the sauce is boiled, stir it with a spoon to prevent it from sticking to the pot. Turn to low heat and continue cooking. How long should it be cooked? To give you a reference, it only takes about 15-20 minutes for the sauce to form a wall on the spoon. It is recommended to simmer over low heat.

5. After the sauce has cooled completely, immerse the pork belly completely in the sauce, put on disposable gloves, and knead with your hands, so that every inch of the pork skin can be "massaged and bathed". The sauce is very thick, this is normal.

6. Put the meat into the pot one by one, wash them all, take a toothpick, and poke small holes on the surface of the meat to help the marinade penetrate into the texture of the meat more quickly.

7. This step involves pressing heavy objects. The soy sauce meat needs to be pressed with heavy objects to marinate more delicious meat. The sauce is very dark. I was afraid of getting it on the floor, so I simply put it aside. In a large basin, press a jar of water on top. No matter how you operate it, you can ensure that the meat is submerged in the sauce.

When pressing the meat, it should be in an environment below 10 degrees. The cold room of the refrigerator is best. The room temperature outside is already very cold. You can find a safe place to marinate for 5-8 days. time, turn the meat every day.

8. When the time is up, you can dry the marinated meat. Try to choose sunny weather. The temperature at this time is not strong. Hang it in a ventilated and cool place. I spent 7 days. The meat should not be too dry. It should be a little soft to the touch and soft and elastic on the inside. If it is too hard, it will become sticky.

9. This is what it looks like after it is cut. The meat is still raw at this time. Wash it and steam it in a basket for 20 minutes. Slice it and put it on a plate. It is very delicious. You can just put it in the refrigerator for storage.

10. The color of soy sauce meat is crystal clear, chewy and deep red in color. The fat meat is transparent, salty and palatable, and has a rich aroma. You will not get tired of it no matter how you eat it. It is a special meal that the whole family loves. I rushed to eat and praised the cooking skills.

Skill summary

1. The first condition for making soy sauce meat and bacon is that the temperature must be low, below 10 degrees is most suitable. If the temperature is too high, it will not be easy to succeed.

2. The ratio of dark soy sauce to light soy sauce can be increased or decreased according to the amount of pork. Do not add salt, because both dark soy sauce and light soy sauce contain salt.

3. Minimize drying, just keep it ventilated. The time is about 7 days. The outer skin is dry and the inside is elastic. Meat that is too dry will taste dry and lacks oil. Taste.