Main ingredient: pork (fat and lean) 500g

Auxiliary ingredients: fermented bean curd (red) 250g

Seasoning: 15g of sweet noodle sauce, 15g of bean chili sauce, 50g of sugar, 10g of salt, 7g of cooking wine The characteristics of the southern flavor of air-dried pork: reddish-brown, not only is the fresh aroma of the nose, tasty and delicious, and the production is simple, easy to save, the South flavor of air-dried pork. It is easy to make and easy to store, suitable for ordinary families to make in winter. Teach you how to do dried meat, how to do dried meat is delicious 1. to the marinade: the curd milk juice, sweet noodle sauce, soybean sauce, sugar, salt and cooking wine into a bowl and mix well, into the marinade.

2. brine: the pork with water to wash, drain, Gong Junquan, into the marinade soaked 1 day, and then take out of the tie, hanging in a cool ventilated place to air-dry 1 day, and then soak and then air-dry, and so on and so forth many times, to be all the marinade was sucked up, hanging in a cool ventilated place to continue to air-dry for 10 to 15 days.

3. Steaming and slicing: When eating, rinse slightly, steam and slice.

The secret of stewing delicious pork

Pork has nutritious and delicious characteristics, is a good raw material for cooking. Tips for making good home-cooked pork stew:

1. The meat should be cut larger. Pork contains water-soluble fresh nitrogen-containing substances, the more pork stewed, the more the broth flavor, the flavor of the meat will be relatively diluted, so the stewed meat cut to be appropriately large, to reduce the meat of the fresh material escape, so that the meat flavor can be more than a small piece of meat fresh.

2. Don't cook with high fire. Because one is the meat encountered rapid high heat, muscle fiber hardening, the meat is not easy to cook; two is the meat in the aromatic substances will evaporate with the water when cooking, so that the flavor is reduced.

3. In stewing, add less water to make the soup flavorful.

Pork handling precautions

1. eating should be easy to get rid of the pig neck and other gray, yellow or dark red lumps of meat, known as "meat dates" things, because these places contain a lot of germs and viruses, bitter food is easy to infected diseases;

2. buy pork, pull one or several Pig hair, look carefully at its hair root, if the hair root red, is a sick pig; if the hair root white, is not a sick pig;

3. Swine fever is a multi-infectious disease, serious harm to the human body, this meat should never be eaten. If the skin has varying sizes of hemorrhages, or hemorrhagic plaques, that is, sick pork; if it is skinned meat, you can look at the fat and tendon membranes, such as hemorrhages can be identified as diseased pork;

4. eating pork should not be a large number of tea, because the tannins of the tea will be synthesized with proteins with astringent tannic acid proteins, so that the intestinal peristalsis slows down, prolonging the feces in the intestinal tract of the time of retention, not only prone to constipation, but also increased toxicity, the number of people in the intestinal tract. Constipation, but also increased the absorption of toxic substances and carcinogens, affecting health;

5. In the butcher store often have on the meat, in the meat were marked, then just look at the color of the meat, you can see the softness. The same pork, its meat color red, said meat is older, this meat is both coarse and hard, it is best not to buy, and the color is reddish, the meat is softer, the quality is also better.

6. Pork, if cooked properly, it can also become a "medicine for longevity". Pork stewed for a long time, fat will be reduced by 30% -50%, unsaturated fatty acids increase, and cholesterol content will be greatly reduced.

7. Raw pork once stuck on the dirt, water rinse is greasy, but the more you wash the dirt. If you wash with warm rice water twice, and then rinse with water, dirty things will be easy to remove; In addition, you can also bring a ball and a good flour, rolling back and forth on the dirty meat, will soon be able to stick the dirty things away.

8. Seed pork quality is poor, cooking is not bad, poor flavor. Identification methods: (1) thick and hard skin, thick pores, almost indistinguishable boundaries between the skin and fat, especially in the shoulder blade area is the most obvious, peeled and boned fat and thick and hard, almost the same as the meat with skin. (2) Lean meat is dark red in color, with rough muscle fibers, clear grain, little moisture and large connective tissue.

9. Pork storage: (1) cut the meat into slices, put the meat into a plastic box, sprayed with a layer of wine, cover, put into the refrigerator's freezer, can be stored for 1 day does not change flavor. (2) cut the meat into slices, and then spread the meat in a metal pot, placed in the freezer to freeze hard, and then use plastic film to wrap the meat layer by layer, placed in the refrigerator freezer storage, can be 1 month without deterioration. (3) cut the meat into slices, stir-fry with oil in the pan until the meat turns color, sheng out, cool and put in the refrigerator.

10. Because pork also contains fishy smell, so there are many people also do not like, this is due to the fat after a long time produced by the smell of oil, and then has a glossy and pressed with elasticity, that is, fresh meat; meat is not solid, and the color is not fresh, the fat contained in the meat, no matter how to cook will not be delicious, once the fat is oxidized, it will be prone to cause gastric discomfort. Pork deterioration period than beef three times faster than the preservation of special attention should be paid