material

Materials:

Plum meat (front leg meat) 2 kg.

match

Materials:

sugar

500 grams of salt

Kaoliang liquor100g

200 grams, red onion

100g dried tangerine peel

50 grams, soy sauce

100g, sweet noodle sauce

100g egg

2 capsules, maltose

250g, edible pigment yellow 5.

1 g.

work

Method:

1.

Cut the plum meat into big strips.

2.

Marinade: sugar, salt, onion, dried tangerine peel, sorghum wine, soy sauce and sweet noodle sauce.

3.

When curing, add 2 eggs and prepared pigment and stir well. Marinate at room temperature for 40 minutes.

4.

Pickled plum blossom meat is strung with a fork and baked in an oven at 270 degrees Celsius for 20 minutes.

5.

Bake until the surface is colored, take it out when the edge is burnt, and pour honey juice (maltose melts first).

6.

Put in the oven, bake until the surface is dry and bright, and finally pour in honey juice until the honey juice is slightly dry.