The practice of sauce flavored meat, how to make sauce flavored meat delicious, and the home style o

The pork belly I bought now is about five millimeters thick in each slice.

Then, put all the seasonings prepared in the picture above into it and marinate, and seal it with plastic wrap for about 20 minutes or half an hour. (Mine is spicy because I like to eat spicy so I put it in the pepper, friends can not put it, according to personal taste preferences.) ）

When the meat is almost marinated, we burn the oil to seven minutes hot, and then put the marinated meat in the pot and fry it, and when it grows a little burnt, there are both sides, and when it feels golden brown, it can be out of the pot!

Ingredients. The amount of pork belly is as you like.

Octagonal one. A slice of cinnamon.

Sichuan peppercorns to taste. Rock sugar to taste.

Appropriate amount of dark soy sauce. Light soy sauce to taste.

A small glass of white wine.

A piece of ginger. Dried chili peppers to taste.

The steps of the secret sauce fragrant meat.

Wash the pork belly, cut it into strips and blot it dry with kitchen paper! Be sure to blot it dry! Blot dry!

Say the important thing three times! Otherwise, it will break easily! The first time I did it, I didn't make much meat, only 250g, so the other ingredients are also according to the amount of meat, if you make more, the other ingredients should also be appropriately increased!

Prepare the ingredients. I like to be a little sweeter and use two pieces of rock sugar.

Dark soy sauce and light soy sauce in moderation! Don't ask me how much I use, it depends on how much meat you're going to make and the size of the container you're using to soak the meat! In the end, it is mainly possible to have no meat, rather than less!

All the ingredients except for the liquor are put in a pot to boil, then turn to low heat and cook for a while, turn off the heat after smelling the fragrance, pour in the liquor after it is completely cooled, you can also not add it, but it will be more fragrant if you add wine.

Find a container to pour out the boiled juice and let it cool thoroughly, then put the meat in it to soak, preferably glass, crockpot, etc., put it in the refrigerator and soak it for three days, take it out and turn it over once a day, it is best to make sure that each side can be soaked in the meat, but also to make it easier to absorb the flavor.

After soaking, the meat is skewered and placed in a ventilated place to air dry, press it with your hand for about three days, it is good to be slightly elastic, the meat will be very chai if you blow it for too long, and put it in the refrigerator after the air-dried meat is removed, and it is no problem to put it in the refrigerator for ten days, and you can put it for a few months if you freeze it.

When you want to eat, take it out and rinse it slightly, steam it in the pot for 15 minutes, then slice it and put it on a plate, and you can eat! The savory taste will make you want to stop! It's also great for stir-frying!

1. Wash the pork belly, put it in a pot and cook, cook for about 40 minutes, remove and rinse, and let it cool.

2. Cool thoroughly, add soybean paste, and completely wrap the meat.

3. Wrap it in plastic wrap or plastic bag and put it in the refrigerator for more than 10 days before counting.

4. Take out the pork belly, rinse it well, and steam it in a pot for about 1 hour. You can continue to store it and take it out when you eat it.

5. Slice the steamed sauce-flavored meat, steam a potato and clear it.

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 stand 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.

The method and recipe of sauce fragrant meat:

Ingredients: 500 grams of black pork belly, 2 bunches of green onions, 1 ginger, 2 star anise, some bay leaves, 3 tablespoons of sugar, 1 tablespoon of cooking wine, 4 tablespoons of light soy sauce, 4 tablespoons of dark soy sauce, 4 tablespoons of roast meat gravy, 2 tablespoons of salad oil, about 5 6 cloves of half garlic, appropriate amount of sesame seeds.

1. Put the pork belly into the pot, pour in the water that has not covered the meat, add 1 bunch of green onions, some ginger slices, 1 star anise, some bay leaves, 2 tablespoons of dark soy sauce, and cook on high heat for half an hour.

2. Drain and dry the surface moisture.

3. Heat the pot, add 1 tablespoon of salad oil, and fry the skin around the dried meat pieces to make it difficult to cook and rot during the subsequent stew.

4. Heat the pot, add 1 tablespoon of salad oil, put green onions, ginger slices, 1 star anise, some bay leaves, garlic cloves, and stir out the fragrance.

5. Pour the fried pork belly into the pot, add 1 tablespoon cooking wine, 2 tablespoons dark soy sauce, 4 tablespoons light soy sauce, 4 tablespoons roasted meat juice, and 3 tablespoons sugar. Add water, bring to a boil, remove the oil and foam, and simmer for 40 minutes.

6. Collect rent and prepare juice for the fire. Keep turning to prevent the bottom from sticking.

7. Slice. <>

8. Put on a plate and sprinkle with sesame seeds.

1.100 grams of soy sauce, 200 grams of minced pork, 50 grams of green peppers, 50 grams of green onions, 5 grams of cooking wine, 3 grams of thirteen spices, 3 grams of ginger, 5 grams of peanut oil. 2.

Prepare the green peppers, wash and cut into cubes. 3.Wash, peel and dice the onion.

4.Put oil in a hot pan to cool, add green onion and ginger, stir-fry the meat, and add the cooking wine thirteen spices. 5.

Add the diluted sauce. 6.Put the green onion and ginger in it.

7.Cook for about 10 minutes. 8.

Place in a bowl and dip it. The dough was delicious.

1.100 grams of soy sauce, 200 grams of minced pork, 50 grams of green peppers, 50 grams of green onions, 5 grams of cooking wine, 3 grams of thirteen spices, 3 grams of ginger, 5 grams of peanut oil.

2.Prepare the green peppers, wash and cut into cubes.

3.Wash, peel and dice the onion.

4.Put oil in a hot pan to cool, add green onion and ginger, stir-fry the meat, and add the cooking wine thirteen spices.

5.Add the diluted sauce.

6.Put the green onion and ginger in it.

7.Cook for about 10 minutes.

8.Place in a bowl and dip it. The dough was delicious.

1. First of all, clean the pork you bought and dry it. Put 20 grams of dark soy sauce, 20 grams of light soy sauce, 15 grams of salt, 30 grams of sugar, 1 teaspoon of five-spice powder and 50 grams of water into a small pot, boil over medium heat for 2 minutes, turn off the heat, and let it cool until it is cool and ready to use.

2. Evenly dip the meat piece by piece with the sauce, put it in a large bowl, cover it with plastic wrap, put it in the refrigerator, and marinate for 2-3 days. After a day, take it out and turn it over, continue to cover it with plastic wrap and put it in the refrigerator.

3. Marinate for 2-3 days and then take it outside to dry in the shade. Be careful not to let all kinds of insect bites, and the temperature of the meat should not be too high, preferably not more than 15 degrees, and should not be exposed to strong light. When you take it back in the evening, taste it and sprinkle some salt if it's too light.

4. Receive it in a fresh-keeping bag and put it in the refrigerator. On the second day, take it out to dry in the shade for about 2-3 days, until it becomes a dry strip of skin, and it is a bright sauce red when cut.

Sauce-flavored meat is not only delicious, but also nutritious, which is also recognized by many people, so many people agree very much, and want to eat some eaters of sauce-flavored meat, want to master the practice and process of sauce-flavored meat, and then learn to carry out the production themselves, the following is a detailed introduction, can you take a look at the practice and process?

The preparation of minced beef and eggplant in sauce.

Wash the green beans, cut them into pieces with a hob, and make them in tea.

Add light soy sauce, water starch, oil and five-spice powder to the minced beef (students who hate cumin powder can use white pepper instead), grasp well, and marinate.

Chop the ginger, shallots, ginger and garlic.

The whole process of frying eggplant is mixed with sauce, the taste of this dish is sweet and sour, so take sugar and vinegar as the base, add an appropriate amount of light soy sauce, put more sugar, the amount of vinegar and light soy sauce is similar, adjust it and taste it yourself, until you adjust it to your favorite taste, the amount of condiment juice can be a little more, and then add a small amount of water and water starch, mix evenly, and the sauce is done.

Fry the green beans until orange (pictured below) and then put them in a bowl one by one.

A lot of oil is left in the pan, and it is poured into a small bowl, and from then on, all the oil needed for this small dish is fried eggplant.

The oil in the pot is boiled, pour in the minced beef and stir-fry quickly, and the minced beef becomes darker and then put out the minced beef.

Then boil the oil in the pot, fry the ginger, shallots, ginger and garlic after the oil is burned, then put in the green beans that have been fried before and stir-fry quickly, then put in the minced beef and stir-fry, and then pour in the sauce, then turn the heat to low heat, and cook for a while to complete.

Remove from the pot and proceed.

The practice and process of sauce-flavored meat is also very simple, because it can be eaten together with many hot pot side dishes, so it will enjoy a method of eating sauce-flavored meat, which many people care about, such as sauce-flavored beef minced green beans, which are concerned by many people, and feel that the taste and nutrients can meet the standards that the human body needs. Therefore, pot friends who like to eat can take into account the above-mentioned edible methods to understand in an all-round way.