How to dry soy sauce meat

Step 1: Prepare seasonings: soy sauce, sugar, monosodium glutamate, rice wine and white wine

Step 2: Prepare tools: some straw ropes and wooden basins Or a ceramic basin

Step 3: Prepare ingredients: five pounds of pork hind shank

Front leg meat, hind leg meat and pork belly are the best ingredients for sun-dried soy sauce meat. It is recommended to bring The skin will be tanned for a better look.

(1) After cutting and washing the pork, put it in a wooden or ceramic basin (containers made of natural materials are good for health and easy to taste). According to personal taste, add about a rice bowl of soy sauce, sugar, and MSG. , a little rice wine, and finally add two tablespoons of white wine (during the drying process, it can play a role in sterilization and repelling flies and insects).

(2) Fully stir the meat and seasonings, turn the meat slices repeatedly, and then put them into a marinating container to soak for about 1 hour to allow the flavor of the sauce to enter the meat (this level of marinating can be used with Rice can also be used as a snack. If the taste is too strong, you can increase the amount of soy sauce and extend the marinating time).

Step 4: After drying and marinating, thread the soy sauce meat with thread (it is best to use straw rope, nylon rope can easily release toxins after drying), and hang it in a ventilated place such as the roof or balcony. If the weather is windy and good, 2-3 days in the sun is usually enough. The standard for drying is generally that the surface is dry but the meat remains elastic.

Nylon rope can easily release toxins after being exposed to the sun. Taking to the streets, you can see citizens drying soy sauce meat on nylon ropes everywhere. "In the sun, the toxins in the nylon rope are easily released, which is not good for your health."

Both the ingredients and tools are natural and good. It is best for citizens to use straw ropes or rice straw ropes used to make straw sandals to skewer meat. In addition, wooden barrels or ceramic barrels should be used as much as possible to marinate meat slices. Because wood or ceramics will have a special chemical interaction with the food, making the meat more delicious.