Wash the pan and dry it until it turns red. Hold the meat with your hands and burn the skin in a hot pot. number
After the skin turns golden, soak the meat in water for a few minutes and use a knife.
Scrape off the black and yellow dirt on the skin and clean it for later use.
2. Use any amount of salt, pepper and fennel (also known as three nai).
) white sugar (a little) mixed together, daub on a piece of meat, the surface of the meat must be.
Wipe as thoroughly as possible.
3. After smearing, put the meat pieces in the basin and press them one by one. After three to five days, turn over.
They spin up and down once. And so on, about two weeks, you can put one in each piece.
Make a hole in the end, tie it with a rope, wash it with hot water and remove the salt water from it.
Hang up and dry (5-6 days).
4. Find a lot of firewood, such as orange peel, cypress branches, peanut shells and shovels. Jiangla
Hang the meat in a big bobbin, order the bottom (without open fire), add firewood and smoke for 6-8 hours.
Common cooking methods are frying, roasting, steaming, boiling, stewing and stewing.
Pork chops, pig hearts, pig tongues, dog meat, mutton and beef can also be made in this way.
Production of wind meat and sauce meat
The practice of wind meat and sauce meat is similar.
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Only the composition is slightly different.
1.
It is best to buy pig hind legs or pork belly, about a catty. After you buy it, put it in a wok.
Wash it, dry it until it is almost red, hold the meat with your hands, burn the skin in a hot pot, and keep moving to make the skin golden. After that, soak the meat in water for a few minutes, scrape the black and yellow stolen goods off the skin with a knife and clean them for later use.
2. 10 Jin of meat, 4 liang of salt, 5 liang of fermented grains, 0.5 liang of chicken essence and monosodium glutamate each, 13 spices 1 package, and 2 spoonfuls of pepper.
A spoonful of pepper.
3. Put the meat into a larger pot, add seasoning, then rub it with the meat to make it uniform, and cover it for curing.
For 5 consecutive days, the meat was turned up and down once a day during curing.
4. After the time is up, hang it in a ventilated place to dry it (at least 15 to 20 days). The longer the wind, the more fragrant and delicious it is; If you put it on braised pork,
5 two sweet noodle sauces, and then air-dried, called sauce meat.
If you think it's a pity to dump the salt water left after curing meat, use it to soak salted eggs.
It is an excellent raw material. The salt balls it bubbles out are red and bright, while the oil sands are imported. Just practice
Add a little more salt (just feel salty), but salt water should drown the egg noodles. It can be cooked and eaten in about 20 days.