How to marinate meat in soy sauce and how to marinate meat in soy sauce

Here's how to marinate meat in soy sauce:

Ingredients: 520g pork belly, 1 tablespoon light soy sauce, 15g salt, 2 tablespoons soy sauce, cooking wine.

1 tablespoon, five-spice powder.

3g, pepper.

3g, chili pepper to taste, star anise to taste.

1. First of all, wash the prepared pork with water and drain the water.

2. Then put the prepared salt, star anise, chili pepper and Sichuan pepper into the pot, stir-fry quickly, wait for the salt to turn off the heat and cool.

3. After cooling, add light soy sauce, soy sauce, cooking wine, five-spice powder, pepper, and rub it on the pork with your hands. After wiping it all, put it in a basin and let it sit for 9 days.

4. Take it out when the time is up, hang the pork, put it in a ventilated place to air dry, and it will be completed after air drying.

Material. Ingredients: 3 pounds of pork belly, 80ml of coarse salt, 20ml of Sichuan pepper, appropriate amount of liquor.

Method. Method.

1) Wash the pork belly in cold water and use a kitchen paper towel to absorb the water;

2) Crush the peppercorns, sauté them with salt in a pan until fragrant, then spread evenly on top of the pork belly while hot;

3) Put it in a ziploc bag, add a few drops of liquor, and refrigerate it for 5-6 days, preferably with a heavy weight on it;

4) Hang it in a ventilated place without sunlight to air dry for 7-10 days.

Put the fresh meat into a basin, soak it in soy sauce, take it out after about a week, and hang it in a cool place to dry.

If you haven't eaten soy sauce, you usually use those big ingredients to marinate it.

500 grams of fat and lean pork, seasoning: 100 grams of soy sauce, 5 grams of cooking wine, 5 grams of sugar, 5 grams of green onions, 5 grams of ginger, 3 grams of star anise, 5 grams of cinnamon.

Method:1Select pork belly and cut into eight-point cubes;

2.Cut the green onion into sections, and cut the ginger into slices;

3.When the meat pieces are fried in the pot until they turn white, add cooking wine, soy sauce, white sugar, and then add green onions, ginger, spices, and cinnamon, stir them slightly, put in the broth, skim off the foam after boiling, and simmer over low heat for more than an hour, and the meat is crispy.

2500 grams of pork ribs (pork belly) 500 grams of pork trotters.

Seasoning: 5 grams of cinnamon, 3 grams of Sichuan pepper, 8 grams of star anise, 30 grams of salt, 20 grams of ginger, 10 grams of shallots.

1.Remove the rib meat, cut it into long cubes of about one catty, soak it in cold water for 3 hours, take it out and wash it;

2.Put it in the old marinated pot, add pig's trotters, fennel seeds, peppercorns wrapped with a clean cloth and cinnamon, ginger, green onions, and salt into the pot and boil, then change to low heat and simmer

3.Simmer for an hour and a half, remove the meat, put it in cold water, and remove the foam on the surface of the soup

4.Then put the meat into the pot, add a small amount of cold water, boil on the heat, and then change to low heat and simmer until the meat is rotten and the soup becomes thicker

5.Finally, the meat is taken out, and each piece of meat is brushed with a layer of original brine on one side with the skin on the side, and then it can be served.

The recipe for pork sauce is very simple, as long as you follow the recipe step by step, you will definitely enjoy a delicious dish, and when soaking the meat in cold water, add some ice cubes to the cold water in the summer to ensure that the meat is fresh.

2.When boiling meat for the second time, the heat should be constantly adjusted and the meat should be constantly turned to ensure that the flavor enters the meat evenly.

3.This dish requires 5000 ml of braised soup. The historical and cultural cuisine is the traditional famous food of Taiyuan Liuweizhai delicatessen, which is very rich in local characteristics, enduring, and praised by everyone.

1.The pork is cut into pieces, preferably small and fast, easy to cook and easy to taste.

2.Pour in soy sauce and marinate for an hour.

3.Put it in a casserole, add water no more than pork, a little oil, and the soy sauce for marinating the pork is also poured in, turn on medium heat.

4.Turn over the pork from time to time, when the oil juice is about to be collected, thickened, add a spoonful of brown sugar, low heat, the water is absorbed, only the oil is left, you can turn off the heat.

500g pork (rump tip), 1 tablespoon chili oil, 2 teaspoons soy sauce, 1 tablespoon sugar, 1 teaspoon vinegar, 1 teaspoon each of cooked sesame seeds, minced Sichuan peppercorns, minced green onion and ginger, 1 tablespoon minced garlic.

1. Scrape and wash the pork, add water and boil until it is six mature, remove and drain, let it cool and cut it into thin slices, and put it on a plate for later use.

2. Put chili oil, soy sauce, sugar, vinegar, cooked sesame seeds, peppercorns, green onions, ginger and garlic in a bowl to make a sauce, pour it on the meat slices, and mix well when eating. Note: Pork should be fresh and always cleaned up;Add enough water to cook the meat at one time, and don't add cold water to the pot in the middleWhen the pork is cooked to the point that it can be pierced with chopsticks, it means that it is cooked, and you can take out the slices, and cooking too badly will affect the taste;Try to cut it as thin as possible.

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Answer: A piece of fresh pork belly Seasoning: light soy sauce, dark soy sauce, cooking wine, chili, star anise, bay leaves, cinnamon, Sichuan pepper powder, sugar Method Step 1, wash the pork belly and poke some small holes in the meat with a sharp tool to make it easier for the seasoning to penetrate.

2. Put all the seasonings in a container and stir well. 3. Put the pork belly into the prepared seasoning. 4. Dip the whole body of the meat with seasoning.

5. Marinate for a day and a night, and turn over the meat every two or three hours halfway. 6. The marinated meat is hung outside to dry, and the dryness is hard enough to pinch it by hand until it can't be pinched.

Answer: 1. Ingredients needed for marinating soy sauce meat:

2000 grams of pork belly, 200 grams of light soy sauce, 40 grams of dark soy sauce, 40 grams of oyster sauce, 20 grams of cooking wine, an appropriate amount of bay leaf star anise, cinnamon pepper, and 4 caps of high liquor.

2. The method of marinating soy sauce meat:

1. Remove the pork belly and wipe it clean with a damp cloth.

2. Add light soy sauce to the pot.

3. Add oyster sauce.

4. Add dark soy sauce.

5. Add cooking wine.

6. Add spiced star anise, bay leaves, cinnamon and Sichuan pepper.

7. After stirring evenly, turn on the minimum heat to boil, then turn off the heat, wait until it cools thoroughly, and stir gently.

8. Add high liquor, and then put the meat in it and grasp it well, so that each piece of meat is evenly filled with sauce.

9. Cover and marinate for 5 days.

After the day, hang it up at night, put a basin underneath, drain the sauce, and the sun comes out during the day, just in time to dry.

11. Finally, the soy sauce meat is ready.

1.Put soy sauce, sugar, white wine, refined salt, Sichuan pepper, cinnamon, star anise, licorice, ginger juice, and five-spice powder in the pot together, put it on the fire and boil until the fragrance comes out, then pour it into the porcelain basin to cool.

2.Cut the pork into about 500 grams (a total of 5 pieces), put it in the cool soy sauce, cover and marinate for 5-8 days, check once a day, check whether the soy sauce submerges the meat, and turn the meat with bamboo chopsticks until the skin and lean meat are dark red, then take it out, dry it, and wait for 10 days before you can take it off.

Main ingredient: 2500g of pork hind leg or pork belly (five catties) Appropriate amount of soy sauce.

1 tablespoon sugar 1 fennel 2 pcs.

A pinch of pepper 1 chili pepper.

1 tablespoon of monosodium glutamate and a pinch of liquor.

About 2 slices of ginger and 1 tablespoon of chicken essence.

The steps of how to marinate the soy sauce meat.

1.Pour soy sauce, sugar, chicken essence, monosodium glutamate, pepper, white wine, fennel, chili pepper, and ginger into a large wooden barrel (I use a wooden barrel, if you have other better options), and stir it, and after stirring evenly, it becomes a fragrant seasoning sauce.

2.Cut the meat to be marinated into long strips (I cut it about 30 cm long, about 5 cm wide, and about cm thick, not necessarily cut it the way I did, but try to cut it thinner) for later use.

3.The sliced meat is marinated in the seasoning sauce and the meat is massaged continuously to make it completely flavorful. This is repeated for about an hour.

4.After the meat is marinated, it is strung with cotton thread and hung in a ventilated place where it can reach the sun, and it is dried for about two or three days. Dry until we press the meat past, and it is still slightly elastic.

5.After drying, the soy sauce meat must be washed several times in warm water, so that it is more hygienic, add water to the soup pot and boil, blanch the soy sauce meat, and then put the blanched soy sauce meat in the upper pot and steam it until it is fully cooked. Let it cool and slice it before eating.

How to marinate soy sauce meat, it is estimated that many people will not know, and after reading it, I have seen it for a long time.

Let's learn how to marinate soy sauce meat.

Ingredients for marinating soy sauce meat.

2500g of pork hind leg or pork belly (5 catties) 1 bag of soy sauce.

1 tablespoon sugar 1 fennel 2 pcs.

A pinch of pepper 1 chili pepper.

1 tablespoon of monosodium glutamate and a pinch of liquor.

About 2 slices of ginger and 1 tablespoon of chicken essence.

How to marinate soy sauce meat.

Step 1: Pour soy sauce, sugar, chicken essence, monosodium glutamate, pepper, white wine, fennel, chili pepper, and ginger into a large wooden barrel and stir it.

Step 2: Cut the meat to be marinated into long strips (I cut it about 30 cm long, about 5 cm wide, and about cm thick, not necessarily cut it the way I did, but try to cut it thinner) for later use.

Step 3: Marinate the sliced meat in the seasoning sauce to allow it to absorb the flavor completely. This is repeated for about an hour.

Step 4 After the meat is marinated, it is strung with cotton thread and hung in a ventilated place where it can reach the sun, and it is dried for about two or three days. Dry until we press the meat past, and it is still slightly elastic.

Step 5 After drying, the soy sauce meat must be washed several times in warm water, so that it is more hygienic, add water to the soup pot and boil, blanch the soy sauce meat, and then put the blanched soy sauce meat in the upper pot and steam it until it is fully cooked. Let it cool and slice it before eating.