How to marinate lean meat to be delicious, how to marinate meat to be delicious

Oh, where are you, if it's from the northeast, it's salted in a big vat, it's delicious, if it's from the south, you can make bacon in the same way.

Wash and dice the pork, add cooking wine, shredded ginger, light soy sauce, oyster sauce, chopped black pepper, cumin powder, salt, honey, garlic and mix well, cover with plastic wrap, and wait for 20 minutes, so that the delicious barbecue has been marinated. Here's how:

Ingredients to be prepared in advance include: 300 grams of pork, 1 head of garlic, 1 tablespoon of salt, 2 tablespoons of cooking wine, appropriate amount of chopped black pepper, appropriate amount of cumin powder, 2 tablespoons of light soy sauce, 2 tablespoons of oyster sauce, 1 tablespoon of honey, appropriate amount of ginger.

1. Peel and wash the pork.

2. Cut cubes with a knife.

3. Peel and crush the garlic.

4. Put the cooking wine, shredded ginger, light soy sauce, oyster sauce, chopped black pepper, cumin powder, salt, honey and garlic into the pork and stir well.

5. Cover with plastic wrap and marinate for more than 20 minutes.

6. This has been marinated.

Precautions: Add cooking wine and ginger when marinating, which can remove the peculiar smell of pork and make it more fragrant.

As follows:

Ingredients: 500g lean meat, 50g green pepper, 50g corn starch, 5g cooking wine, 1 teaspoon of salt, 10g light soy sauce, 2g pepper.

Method: 1. Clean the lean meat with water and cut it into cubes for later use.

2. Add light soy sauce, pepper, salt, cooking wine to the lean meat, stir well by hand, and marinate for 10-15 minutes.

<>3. When the time is up, add cornstarch to the lean meat, stir well and set aside.

4. Cut the green pepper in half, clean the seeds inside, wash it and cut it into strips for later use.

5. Boil cooking oil in an oil pan, add the marinated lean meat and stir-fry until it is six mature.

6. Add the chopped green peppers and stir-fry until the lean meat is completely dark, and then remove from the pot.

01 Clean the lean meat, cut it into slices, or long strips the thickness of chopsticks, or meat segments, and grab it with a spoonful of cooking wine.

02 Cut some chopped green onions, minced ginger and garlic, and add a little spice or peppercorns.

03 Pour in a little vinegar, not a lot of it, grasp well, then add light soy sauce and oyster sauce, and grasp well.

04 If you eat it first, add a little salt and marinate it for ten minutes before cooking, if you don't eat it for the time being, add some cornstarch to marinate, so that you can marinate it in the refrigerator and take it as you go, and the tender ones are particularly delicious.

The practice of marinating meat in oil (altar meat).

1) Cut the pork into pieces 18 cm long, 10 cm wide and about 8 cm thick, put it in a steamer and steam it until it is six mature, take it out, smear salt and five-spice powder on the meat pieces with heat, cool thoroughly and set aside.

2) After the oil is refined, the slag is discarded, the temperature is reduced to about 45, vitamin C is added and mixed well, first poured into some cushions in the altar, and then the cooled meat is soaked in oil, and then the remaining oil is poured into the altar, the meat pieces are all submerged, and the mouth of the altar is sealed after the oil solidifies, and it is placed in a cool and dry place. Note: The inside and outside of the jar must be coated with glaze, and the mouth of the jar is flat and smooth, which is easy to seal; Every time the meat is taken, the oil in the jar should be re-refined and the meat should be buried; Vitamin C should be added to the refined oil to prevent the oxidation of the oil and its degeneration.

Features: Pork is salty and fragrant, nutritious, and can be stored for a long time.

The practice of storing cured meat in plant ash.

1) After cutting the meat, steam the meat and smear it with salt, smear five-spice powder, etc., and soak the marinated meat in the same way.

2) Wrap the meat pieces in hemp paper separately. At the bottom of the box, a layer of grass ash with a thickness of about 10 cm is laid, and then a layer of meat is rubbed with salt and five-spice powder, and a layer of plant ash is placed, so that the layers are alternately stacked, and the general wooden box can be placed in 2-4 layers of meat pieces. Finally, it is capped with plant ash, and the wooden box is placed in a dry and cool place.

Note: The thickness of each layer of plant ash is not less than 10 cm; The distance between the meat and the surrounding walls should not be less than 10 cm. This method is not suitable for wet and rainy areas.

Characteristics: mellow meat taste, salty and delicious.

Bacon method 1:

1. It is best to buy two-knife meat and sitting meat, and scrape the dirty things on the meat with a knife (do not wash with water);

2. Fry the salt and peppercorns together, and the salt will be fried until the yellow color is stir-fried.

3. Evenly spread the fried salt on the meat (the salt is about half a catty, you can master it according to your own taste), we here (I am from Chengdu) probably put the salted meat in a pot to marinate for 7 days, and turn it once a day;

After the day, take out the meat and dry it, and be sure to dry it in a particularly ventilated place!

5. After drying for a week, take off the meat, smear the mash juice directly on the meat, and let it dry for another 1-2 weeks. (During this period, you can also rub the mash twice);

6. The most important point: be sure to use the wind to blow! This is the point of the wind blowing bacon!

7. When you want to eat, take off the bacon, wash the mash, cook and eat if the meat tastes salty, and steam it if the taste is suitable. (The steaming time is about 20-40 minutes, depending on the heat.)