The most authentic way to make soy sauce meat and ingredients, and how to make soy sauce meat

The first thing is to cut the meat into slices, then pour a layer of soy sauce on it, put it on the pot and steam it, this method is very simple.

Soy sauce meat

Material:2500 grams of pork leg.

Seasoning:300 grams of soy sauce, 200 grams of sugar, 3 tablespoons of white wine, 2 tablespoons of refined salt, 30 Sichuan peppercorns, 1 piece of cinnamon, 5 fennel, 3 star anise, 1 cup of water.

Directions:

1. Mix the seasoning except the liquor and bring it to a boil, let it cool and pour in the liquor.

2. Cut the hind leg meat of the pork with skin into long strips with a width of centimeters. Soak in a cold sauce, which can be a casserole, a bowl, or a ceramic or stainless steel pot, but never use an aluminum pot.

3. After 2 days of closed marinating, the color of the skin and the color of the lean meat have been dark red, and they are removed.

4. Wear the meat one by one with a thick rope and hang it in a ventilated and cool place for about 7 days until the meat is oily.

5. When eating, steam for 20 minutes, let it cool and slice it for enjoyment.

Notes:

1. Soy sauce must be dark soy sauce, and it is best to use *** order. Don't pour out the soy sauce after the first marinade, and add some seasoning after boiling to continue marinating.

3. The soy sauce meat is marinated for enough time, and the appearance must be air-dried, so that the skin and lean meat of the finished product are dark red, and the fat meat has a sense of transparency.

Answer: To make soy sauce meat, the general choice is the three-layer kind of pork belly, after the meat is bought home, do not wash it with water, after cleaning with water, it is easy to do bad, it may be easy to breed bacteria. If you are worried that the skin is not clean, you can scrape it with a knife, and besides, the meat is full of oil, and it is difficult to clean it with water, so it is better to scrape it with a knife.

First, cut the pork belly into long strips, it is easier to absorb the flavor when marinating, after the pork belly is cut, put it in a clean basin, pour a high degree of liquor, wash your hands, and directly grasp and knead it with your hands, which can be sterilized.

Second, boiling soy sauce, some people use raw soy sauce, some people use cooked soy sauce, the benevolent see the benevolent and the wise see the wise, I personally think it is better to use cooked soy sauce. Add light soy sauce and dark soy sauce to the pot, the ratio is about 3 to 1, or 2 to 1, add a spoonful or two of sugar, put on the heat and bring to a boil, turn off the heat and cool.

Third, depending on the amount of marinated meat, light soy sauce should be a little more, add ginger slices, cover with plastic wrap, and marinate for 12 hours.

Fourth, then hook the marinated soy sauce meat with a hook, put it in a cool place, and dry it in the shade for about a week, and the soy sauce meat is ready. At this time, the surface of the meat has become very dry, but it is a little elastic when pinched, and this time it is fine. Note that the process of drying soy sauce meat should not be exposed to the sun, but should be dried in a cool place.

Let's start with the ingredients you need:

Pork belly, light soy sauce, dark soy sauce, high liquor, green peppercorns, star anise, dried chili pepper 4, first burn the meat skin, wipe it with a clean towel, cut the pork into strips, about 10 cm, put the cut pork strips into a clean waterless and oil-free basin, pour in the light soy sauce that overflows the pork belly, put in 100 grams of dark soy sauce for coloring, 100 grams of high liquor, put in an appropriate amount of green peppercorns, ginger slices, star anise, dried chili peppers, and press down the meat with your hands to press down the soy sauce.

5. Cover with plastic wrap and marinate for about three days, if the temperature is high, it should be placed in the refrigerator for refrigeration and pickling, and when the time comes, hook it with an iron hook, put it in the sun and dry it for about a week. When the time is reversed, it is enough to wipe on the surface a little hard.

6. Clean and slice the green garlic, and then pat the green garlic flat and cut into sections. Pour oil into a hot pan, put the soy sauce meat into the pot and stir it, then add ginger slices and dried chili peppers to stir until fragrant, then add a little cooking wine, then add green garlic, stir-fry and break the raw, put in a spoonful of sugar to improve freshness, and then put it on the plate.

7. The taste is salty, with the characteristics of simple cooking and rich taste.

Ingredients and seasonings for homemade soy sauce meat: Pork leg meat 2500g light soy sauce 250g dark soy sauce 50g sugar 100g white wine 50g star anise 3 Sichuan peppercorns A small handful of homemade soy sauce meat (unsmoked bacon) The home-cooked method, how to make the most authentic homemade soy sauce meat Wash the meat and dry it. Mix all the seasonings (except the liquor) and bring to a boil, let cool before pouring in the liquor.

Soak the meat in a cooled soy sauce sauce (you can use a casserole, ceramic, but never use an aluminum pot or plastic utensils.) Closed marinating After a few days, remove and string each piece of meat with a cotton rope. Hang the skewered meat in a ventilated place for about 7 days until the meat is oily.

When eating, take a whole piece and steam it for 20 minutes, slice it and put it on a plate after cooling.

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, 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.

200 grams of beef shank.

10 grams of green onions. 10 grams of ginger.

10 grams of garlic. 10 grams of salt.

10 grams of monosodium glutamate.

10g light soy sauce.

10 grams of cooking wine.

10 grams of Sichuan peppercorns.

10 grams of cinnamon.

10 grams of grass fruit.

10 grams of Jiangqu rice.

10 grams of dried chili peppers.

15 grams of dark soy sauce.

20 grams of chicken juice.

3 large ingredients. 15 grams of cumin.

20 grams of oyster sauce.

3-5 bay leaves.

30 grams of sweet noodle sauce.

Method 1 5 Wash the beef tendon and put it on a plate for later use. Slice the green onion and ginger into large slices and dice the garlic.

2 5 Heat a pot with about 1500 grams of water, add green onions, ginger and garlic, add salt, monosodium glutamate, dark soy sauce, light soy sauce, chicken juice, cooking wine, seasoning, Sichuan pepper, cumin, cinnamon, grass fruit, sweet noodle sauce, bay leaves, oyster sauce, dried chili, and bring to a boil over high heat to make miso soup.

3 5Put the washed beef tendons in the miso soup and bring to a boil over high heat.

For the practice of soy sauce meat, choose pork belly, then marinate it in soy sauce salt, white button bay leaf, star anise, cinnamon, cumin for 3 to 5 days, and then hang it in a ventilated place to dry.

Cut the exhaled meat into slices. Then put it in a container and sprinkle a layer of soy sauce on the surface of the meat, 13 spices. Chicken powder. Finally, add pepper and steam in a pot for 20 minutes, sprinkle in minced ginger and green onion and mix well.

This method is still very simple, you can cut the meat into small slices and put it in soy sauce, which has a good taste and is nutritious.

Soy sauce meat is meat marinated in soy sauce, and then some other materials are used on the outside to verify whose meat is better and fresher.

The soy sauce meat is made of Sichuan's soy sauce beef, which is very delicious ginger meat, smeared with salt, and then smeared with a layer of soy sauce, and taken out to dry in a few days.

Ingredients: 3000 grams of pork belly with skin.

Spices: 5 grams of star anise, 5 grams of dried chili pepper, 3 grams of cinnamon, 2 grams of Sichuan pepper, 2 grams of white cardamom, 2 grams of cumin, 1 gram of bay leaves.

Ingredients: 500 grams of purified water, 500 grams of light soy sauce, 80 grams of high liquor, 55 grams of rock sugar, 50 grams of dark soy sauce, 50 grams of salt.

Detailed processing and production steps:

1. Choose to buy pork belly with skin, cut the pork belly with skin into long strips about 10 cm wide, and then change the long meat strips to the meat skin every about 10 cm, do not cut off the meat skin, so that it can better taste and facilitate later drying.

2. Knead the cut pork belly strips evenly with 50 grams of salt and 80 grams of high liquor for later use.

3. Add 500 grams of purified water, 500 grams of light soy sauce, 55 grams of rock sugar, 50 grams of dark soy sauce, and then add 5 grams of star anise, 5 grams of dried chili pepper, 3 grams of cinnamon, 2 grams of Sichuan pepper, 2 grams of white cardamom, 2 grams of cumin, 1 gram of bay leaves, boil over low heat for 2 minutes, then turn off the heat and let cool.

4. Put the pork belly into the cold sauce and marinate for three days, then take it out and dry it for about seven days and set aside.

5. Or put the dried pork belly into the steamer, steam it for 30 minutes on high heat, take it out, and slice it to eat.

The specific preparation of soy sauce meat is as follows:

The ingredients that need to be prepared in advance include: 15 catties of pork belly, 1 liter of soy sauce, 3 slices of ginger, 1 cap of the second pot head, garlic cloves, 1 teaspoon of sugar, and 1 gram of pepper.

1. The first step is to prepare the peeled pork belly and set it aside for later use.

2. Add garlic, ginger and two pots to the bowl.

3. Put other seasonings in the basin and stir well with chopsticks.

4. Add the pork belly, mix well, and let it sit for half an hour.

5. After half an hour, hang the meat on a rope and dry it naturally.

It can be retrieved after the day, so that the soy sauce meat is done.

Ingredients: 2500g of pork leg or pork belly

Seasoning: 300g soy sauce, 200g sugar, appropriate amount of liquor, 30 Sichuan peppercorns, 2 pieces of cinnamon, 6 fennel, 5 star anise, appropriate amount of salt, appropriate amount of chicken essence.

Step Liang Lu Suyi: Pour all the soy sauce into a large pot.

Step 2: Put all the prepared seasonings into the soy sauce and stir well.

Step 3: Put the cut meat into the seasoning sauce to marinate, and continue to massage the meat.

Step 4: After the meat is marinated, string it with a rope, hang it in a ventilated place where it can get sunlight, and dry it for 7 days (depending on the weather) until the meat is oily.

Step 5: The dried soy sauce meat is steamed in the steamer and can be eaten.