Pork belly is the best choice to make sauce meat, because the fat tissue of this part of meat is moderate. After making it, the fat meat is crystal clear and not greasy, and the lean meat is salty and delicious. What is the processing technology and formula of sauce meat? Share it with your friends.
Meat cooked in soy sauce
Features: salty, delicious, diverse to eat, simple to make and easy to learn.
Need ingredients
Ingredients: 400g pork belly with skin.
Ingredients: ginger 1, fragrant leaves 2, cinnamon 1, dried pepper 2, star anise 1, pepper 20, rock sugar 15g, cooking wine 10g, and high-alcohol liquor 15g.
Seasoning: 10g soy sauce, 20g soy sauce.
~ ~ ~ Start making ~ ~ ~
Step 1: Clean the pork belly, cut it into strips about 6 cm wide, and put it in a ventilated place to fully dry the skin. You can also dry it with kitchen paper. (This step is the key. If the water is not thoroughly dried, it will easily deteriorate. )
Step 2: Put all ingredients and seasonings except high-alcohol liquor into the pot, turn to low heat and cook for 3 minutes, then turn off the fire and cool.
Step 3: After the sauce is completely cooled, pour the high-alcohol liquor into the pot and mix well. Take a clean container without water and oil, put the pork belly in it, and then pour the sauce into the container to soak the pork belly. You'd better not soak the meat in the sauce. If not, turn it over during soaking to ensure that the meat can be completely soaked. )
Step 4, put the container and meat in the refrigerator for 4 days, then tie one end of the meat with cotton thread and hang it in a ventilated place to dry for 5 to 6 days. (Because the size of meat is different, the drying time is different. The standard of dried pork belly is that the outside is completely dry, and the meat inside can be elastic by pressing it with your hands. )
1, the best way to sauce pork is to choose pork belly and cut it into long strips, so that it is easy to taste when soaked.
2, the skin moisture must be dried or sucked dry, so it is not easy to deteriorate after drying.
After the sauce is cooked, it must be cooled before use. High alcohol has the function of disinfection and sterilization, so it is added after the sauce is completely cooled.
4. In the process of soaking, if the sauce can't pass the meat, it should be turned over every once in a while to allow the meat to be fully soaked.
5. When drying outside, it is best to keep drying for 6 days, so that it will be fragrant. If it rains, you can take it back and put it in a ventilated place at home to dry, or put it in the refrigerator until it clears up.
The best sauce meat is traditionally handmade. Pork belly with good sauce looks fat and is not greasy to eat. The fat melts in the mouth, and the smell of lean meat is overflowing. Pieces of steaming sauced meat are fragrant without losing their meat flavor.
Carefully selected pork belly, soaked in clear water, cooked in a pot and marinated in salt water, turns into pieces of mouth-watering meat in one process. The ingredients of the sauce meat are basically the same as the sauce bone I introduced before, but the details are slightly different. Although it is the same brine, the sauce tastes different.
Method for making sauce meat
Ingredients: ribs
Ingredients: 6 slices of ginger.
Seasoning: star anise 80g, Amomum villosum 30g, fennel 30g, cinnamon 80g, Amomum tsaoko 40g, clove 35g, fragrant fruit 35g, Gan Song 40g, Cao Ling 15g, pepper 40g, white button 40g, Angelica dahurica 20g and Angelica sinensis 20g.
Seasoning: salt, chicken essence, rock sugar (or sugar color), cooking wine.
~ production steps ~
1 Pretreatment of meat: roast pork belly skin with fire, soak, shave and depilate, soak fresh meat in clear water for about 3 hours, take it out, cut it into pieces with the same size, blanch it in boiling water, and remove blood foam.
2 Preparation: Ginger is easy to crush and disperse better. Get the soaked package ready. If it is the first time to use it, it needs to be soaked in hot water for 30 minutes to facilitate the fragrance of the medicine in the pot.
3. Blending brine: add about 150g crystal sugar, 450g salt and 150g chicken essence to the newly brewed brine, put it in a bag, boil the ginger slices with strong fire, then turn it down, and add a layer of bamboo curtain to the bottom of the pot to prevent large pieces of meat from sticking to the bottom of the pot. After the brine is boiled, it tastes good, and then pour in the cooking wine.
4. Braised pork: After the brine is boiled, put the drained pork belly into the pot, turn to low heat for 30 minutes after the fire is boiled, and then turn off the fire for 45 minutes.
5. Production of finished products: firstly, take out the package to control the halogen, and then take the braised pork out of the pot for later use.
6. Filter the brine: after the meat is fished out, filter the brine into another bucket with a fine mesh colander, and re-burn it in the shade, leaving a gap at the mouth of the bucket.
1 Can the meat not be blanched?
Answer: Fresh meat can be blanched, and it is best to blanch to remove bleeding foam.
Can brine be used for a long time to ensure quality?
Answer: The longer brine is, the more precious it is. The new salt water is not tender. As long as it is properly maintained, the longer the brine is used, the better the taste of the product.
What should I pay attention to in braised pork?
A: Pork belly with skin must be scraped clean first, otherwise it will not only affect the taste but also affect the appetite.
4 what should I do if the salt water is broken?
""a: the salt water is broken and must not be used. You can't be lucky. After dilution, continue to add new brine. Bad brine bacteria can't be diluted, which is a temporary self-deception.
1, the best sauce meat is elbow meat, but the cost is too high, there are many bones, and it is troublesome to remove bones. Therefore, it is most convenient to choose pork ribs with five flowers and three layers with skin, and the fat is even.
2, pork belly is not easy to color, you can put more rock sugar or sugar color when adjusting brine.
2. After a pot of meat is marinated, the first thing to do is to drain the material bag, and the drained brine is filtered back to the pot.
When the braised pork is in the pot, it should be stirred in the same direction every ten minutes. In this way, the meat in the pot can be heated evenly and tastes delicious.
4. When eating meat, cut the pork belly into pieces and add a small amount of salt water to eat together.
A simple but slightly cumbersome method of braising pork is shared with you. In fact, sauce is not necessarily used to sauce meat. Pork belly with tender skin and thin skin tastes fresh and elastic. You can eat it directly, with rice or with cold dishes. It is versatile and has been tested for many years. Pork belly slices with salt water are put in a bowl and steamed with the original soup, which is more delicious.
Hello, everyone, I'm Siji. My answer is: the sauce meat is bright red in color and mellow in taste. When making, there are high requirements on the skills of making sauces and the ratio of meat to sauces. The prepared sauce meat is very delicious when used in stir-frying and cooking. Today, I will share with you the specific methods.
Material: pork belly1500g
Seasoning: soy sauce 150g, sweet noodle sauce 75g, barbecued pork sauce 75g, white wine 10g, anise 5g, star anise 3g.
1. Treat the pork, wash it, blot it with kitchen paper, then cut it into long strips, and tie a rope at the other end of the meat for later use.
2. Prepare the sauce, pour all the seasonings except the white wine into the pot, boil and cool, then pour the white wine and stir well.
3. Start making sauce and put pork belly into feed water. If the taste is weak, soak for 4 days. If the taste is heavy, it needs to be marinated for more than 7 days. Remember to turn it over in the middle
4. Air-dry the sauce meat, marinate the soaked sauce meat, hang it outside for about 12 days, and press it with your fingers to make it hard. The color is bright purplish red, almost black, and the meat quality is firm and uniform, indicating that the meat is ready.
1. Pork processing, authentic pork with sauce does not need to be washed, because the original flavor of sauce can be maintained. When eating meat with sauce, you can soak it in water. You are worried about hygiene, so you should wash it, but remember to dry the water with kitchen paper.
2. The ratio of soy sauce, sweet noodle sauce and barbecued pork sauce is 2: 1: 1. Finally, add about 10g of white wine, and the sauce meat made with white wine instead of cooking wine has a stronger flavor.
Detailed production technology and formula of sauce meat
It is a custom in many places to cook sauce meat in the New Year, because pigs will be killed in the New Year, and a large amount of pork needs to be cured and air-dried, so the cured and air-dried meat is easier to preserve.
Tell you how to make sauced meat. Come and have a look!
Methods/steps:
Bacon: Prepare 10 Jin of pork belly, prepare 1 with salt and some pepper.
1. Stir-fry aniseed, etc. Mix pepper and salt with salt and spread it evenly on each piece of meat.
2. Marinate in a pot for 3 to 5 days, and then dry in the shade for one day.
3. Cooking sauce: prepare soy sauce1000g, fennel, cinnamon, cardamom, onion ginger, pepper and pepper, yellow wine1200g, and sugar 600g.
4. Stir fry with a little salad oil and 200g white sugar until brown, then boil all the materials together and melt the sugar.
5. Sauced meat: After boiling the sauce for 6-8 minutes, turn off the fire, let the sauce cool, and then add the meat.
6. Cover with several layers of plastic wrap and sauce and let dry for 5 days. On the third day, take out the sauce and turn it over to continue the sauce.
7. Take out the sauce and hang it in a cool and ventilated place, and dry it for 2 weeks.
A very good way to cook sauce meat, because sauce meat is very delicious and tastes fat but not greasy, so many people like to eat this kind of food very much, but many people cook sauce meat at home, although the color looks good, but the taste is not very good, so such food often needs a little skill to make, and the taste will be fat but not greasy.
The choice of sauce meat is basically pork belly, because this kind of meat tastes better, with fat meat and lean meat on it, so it won't feel greasy, but it won't feel like firewood like fat meat, so this kind of food is also very popular in many places, and many families will take this kind of food as their next meal. There are also many people who regard this food as an appetizer. It's all good pork belly washed with skin, dried in water, cut into large pieces and put on a plate for later use. Then put the washed pork belly in a pressure cooker, add water to the height of pork belly, and boil it over high fire. After the water in the pressure cooker is boiled, there will be blood foam. In this case, clean it with a tool, and then add a little white wine to continue cooking. When the meat is cooked, take it out and prepare to start frying sugar. But if you are afraid that the meat will smell worse, cook it with onion and ginger slices in a pressure cooker with plums.
Finally, add oil, soy sauce and rock sugar when frying sugar, then put the cooked pork belly in and cook it together, and add a little water to juice the pork belly. The pork belly made in this way is not only very beautiful in color, but also very delicious.
Pork belly with skin 1 000g liquor 25g soy sauce 250g1,pork belly cut into strips one inch wide, then washed and dried; 2. Mix the white wine and soy sauce in a pot, then put the pork belly in a pot, arrange and compact it, marinate it for one day, turn it over the next day, and so on. Turn over every day for a week, then take it out and drain it, and hang it in the shade to dry. The practice of curing meat is very simple, just like filling sausages and curing meat. Whether it is delicious or not is related to experience. Generally, it is eaten after the winter solstice and during the Chinese New Year. It can be sliced and steamed directly, or it can be used as a side dish, such as fried pork with soy bean sauce. ...
Hello, I'm Anxin 1984, a maker in the food field, and I'm glad to answer this question.
Share the recipes we often make.
Materials:
Pork belly is 3 Jin
Octagonal 1
Two fragrant leaves
3 slices of ginger
3 tablespoons soy sauce
3 tablespoons soy sauce
Dried yellow sauce 1 spoon
2 tablespoons sugar
Exercise:
1. Wash the pork belly and cut it into large pieces of about 5cm.
2. Cold water in the pot.
3. After boiling water, wash it with cold water, and put the ingredients, fragrant leaves, ginger and pork belly in a pressure cooker for 20 minutes.
4. Put three spoonfuls of soy sauce, three spoonfuls of soy sauce, one spoonful of dried yellow sauce and two spoonfuls of sugar in another pot, and cook the stock equal to the seasoning.
5. Cooked meat is simmering. During the process, pour the soup on the meat and turn it carefully to prevent it from sticking to the pot.
7. Turn off the fire until the color of the meat turns into a thick sauce red, and the surface is evenly coated with a layer of sauce.
8. Slice and eat after cooling.
Tip: 1, in addition to pork belly, you can also sauce elbows and trotters.
2. The prescription uses a household porcelain spoon, one spoon is about 15ML.
Ingredients: plum blossom meat, soy sauce, white wine, sweet noodle sauce, barbecued pork sauce, star anise and pepper.
Exercise:
1. Wash the pork first, blot the surface water with kitchen paper towels, and then cut it into long strips. Sauced meat will shrink a lot after air drying. Don't cut it too small.
2. Put a rope on one end of the meat strip and hang it in a cool and ventilated place for one day and one night to remove the water in the meat. The next day, you can feel that the meat is obviously dry, and then you can start curing.
3. The ratio of soy sauce to sweet noodle sauce and barbecued pork sauce is basically 2: 1: 1. Add two spoonfuls of white wine. Sauced meat white wine tastes better than cooking wine, and salt is not needed at all.
4. Stir all the seasonings evenly, which is the sauce for pickling. The quantity depends on the meat; Put the meat in a large enough container, pour in the sauce and let the meat soak completely in it.
It is suggested that you use an oversized fresh-keeping box, which is airtight, but you should pay attention to washing and drying in advance. There should be no oil and water in the container, a little pepper and a little aniseed. The container should be completely sealed and put into the refrigerator for refrigeration (the curing time is three days according to personal taste, and the salty mouth can be cured for one week, but no matter how long it takes, the meat should be taken out and turned once in the middle).
6. After curing, you can start drying the sauce meat. The drying time of sauce meat is directly related to the size and thickness of meat. It will take at least ten days and a half months. The way to judge is to press soft and hard by hand. The cooked sauce meat should be bright red, similar to black, with compact meat and uniform color.
Note that the best sauce meat is made like this.
Ingredients: 3 kg of meat, soy sauce, fennel, pepper, cinnamon, ginger, fragrant leaves, Amomum tsaoko, cardamom, dried Chili, star anise and white wine.
Exercise:
1. Cut the meat into strips of about 1 kg, scrape the hair off the skin, wash the blood and drain the water.
2. Rub the meat evenly with salt, marinate it for 1 ~ 2 days, and take out and drain the salt water.
3. Put the meat in a container and pour in the soy sauce (spices such as fennel, pepper and cinnamon can also be added to the soy sauce). The amount of soy sauce should be soaked in the meat, and it can be picked up in about 4 to 5 days.
4. Hang the sauce meat in the sun for a day until the surface of the meat is shiny and shiny, and then hang it in the shade to dry. This kind of sauce meat can be preserved for 3 ~ 4 months.
Tips:
1, the sauce meat can be cooked or steamed, but the steamed food is thick; In addition, it can also be sliced and fried with other plant raw materials, such as fried sauce meat with winter bamboo shoots and fried sauce meat with green onions.
2. Gravy can be kept as sauce meat, or it can be used to soak chickens, ducks and geese to make sauce chickens, ducks and geese.
Practice of Pickling Method of Sauced Meat and Formula Seasoning The Difference between Sauced Meat and Braised Meat (2)
Pickling method of sauce meat:
Ingredients: 10% sweet noodle sauce, 4% salt, 1% sugar, 0.3% pepper and 0.5% distiller's yeast.
Material selection: from winter to the future, choose hip and leg meat or rib belly meat (according to the needs of goods), cut into strips, weighing about 500 grams.
Cleaning: Wash the meat with water, remove the blood stasis and pig hair attached to the surface of the meat, and hang it to dry.
Pickling: Add 4% salt and appropriate amount of pepper! Wine was marinated in a pot for 4 days at room temperature, during which it was turned up and down at least three times to promote uniform salting.
Sauce: Hang the meat with thread or hook and hang it outdoors. When the surface is slightly dry, dip the sauce with a brush. When the sauce is half dry, continue the second and third times.
Natural air drying: after the sauce is served, hang the meat in a ventilated and cool place to continue air drying. Raw meat samples were cured (4 days), sauced (7 days), naturally dried (17 days) and naturally dried.
Practice of Pickling Method of Sauced Meat and Formula Seasoning The Difference between Sauced Meat and Braised Meat (2)
The Difference between Sauced Meat and Braised Meat
Sauced meat is mainly seasoned with soy sauce, often accompanied by fennel, cinnamon and other accessories. Braised pork emphasizes the formula of marinade, which will use n kinds of things such as star anise, cinnamon, fennel, licorice, pepper, Amomum villosum, Amomum tsaoko, clove and soy sauce. Braised pork is cooked with brine and can be eaten directly after it comes out. Sauced meat is raw meat soaked in sauce for n days, then air-dried, steamed and fried while eating.
The simplest distinction: the sauce meat is cooked first, and then cooked in the pot with sauce. Where is the braised pork? Directly in the gravy, cook the meat.
I make beef sauce: first cut the beef into small pieces or shreds, and prepare straw bag, star anise, Amomum villosum, ginger and old sauce. First, I fry the beef until it is half dry to remove the excess water, then put the rapeseed oil into the pot to stir-fry the straw bag, star anise and ginger, then add the old sauce and add some spicy and sweet seasonings according to my own preferences.
Ingredients: 800g pork.
Accessories: onion, ginger, garlic, cinnamon, fragrant leaves, pepper, aniseed, salt, monosodium glutamate, sugar, oil consumption, soy sauce, white wine, 1 dried pepper.
Steps:
1, prepare all raw materials.
2. Blanch the meat in water and skim off the foam.
3. Dry packing gauze.
4. Add water to the pressure cooker and add the sauce.
5. add meat.
Step 6 pour in soy sauce
Step 7 add sugar
8. Add refined salt
9. Input oil consumption
10, add white wine.
1 1. After boiling, add the valve and press it for about 25 minutes.
12, finished product.