How to cook sauce meat? The kind made not with soy sauce but with sauce, minced ginger, and dried ch

Sauce meat. Material.

2000g of pork belly, 350g of dark soy sauce, 500g of liquor, 10g of salt, 100g of sugar, star anise, tangerine peel, how to make it.

1.All ingredients except liquor are boiled in a pot and let cool. (After cooking, the salt and sugar can be dissolved, and the spices can be better flavored.) ）

2.Pour in the white wine and mix well, then dip in the pork belly. (The pork belly does not need to be washed, it is marinated directly, so that it is not easy to spoil, and it is more original, so it is soaked and washed when eating.) If you must wash it, it must be fully dried before pickling after washing. ）

3.After marinating for 2-3 days, hang in a ventilated place for 10-15 days before serving. (When marinating, the meat should be turned over every other day to ensure that the marinade is even.) ）

Spiced sauce meat. Material.

3 catties of pork belly, dark soy sauce, light soy sauce, rice wine, rock sugar, 1 section of ginger, 3 bay leaves, 1 grass fruit, 1 cardamom, 2 dried chili peppers, 3 star anise, 10 Sichuan peppercorns, 1 tablespoon of white wine.

Method. 1.Cook all the seasonings together for 15 minutes, then turn off the heat and allow to cool thoroughly (more than 2 hours is best).

2.After washing the pork belly, dry it, put it in the seasoning soup, cover it with plastic wrap and marinate it in the refrigerator for three days, during which time it will be turned over once a day to evenly absorb the flavor.

3.Take out the marinated meat and dry it, tie it with a rope and hang it in a cool and ventilated place to dry it for three days in autumn and winter. In spring and summer, use chopsticks to empty on the plate, and leave the refrigerator to dry for more than four days without covering plastic wrap. Steam over medium heat for 40 minutes and slice it.

Fragrant sauce meat. Material.

2000g pork, 500ml of fresh soy sauce in June, 100ml of dark soy sauce, 50ml of beer, 20ml of liquor (flavorful and fishy), 2 large ingredients, 2 slices of cinnamon, a pinch of cumin, a little dried chili pepper, 3 slices of ginger, 3 plums, 1 spoon of sugar, appropriate amount of chicken essence.

Method. Wash the pork and mix all ingredients in a large bowl.

Put the pork into a large basin, so that each piece can be sauced aside, and then turn over every 4 hours, so that the meat can be evenly sauced, so that a total of 2 days and 2 nights of sauce can be done, and then each piece is worn with a thin steel wire to dry on the balcony, and if the weather is good, it can be steamed and eaten in 3-7 days.

Offensive and obedient fighting super-large-scale cowardice.

I don't know how to cook, so I don't know.

Ingredients: Ingredients: 5 kg of chili peppers.

Excipients: 1 kg of rapeseed oil, half a kg of sesame seeds, half a kg of salt, half a kg of sugar, 2 bags of bean paste, 2 taels of MSG, 1 kg of garlic, and an appropriate amount of crushed peanuts.

1. Remove the stems of the red pepper and wash it to control the moisture. I can't eat too spicy, so I use half red pepper and half red and green pepper, which can be adjusted according to my taste.

Peel and wash the garlic to control the moisture.

3. Use a meat grinder to grind peppers and garlic, no meat grinder can be crushed by any equipment, there is really no then chopping it, just a waste of time, when cutting garlic and peppers, pay attention to the knife first dipped in cold water and then cut to avoid spicy eyes.

4. Prepare all the ingredients, fry or roast sesame seeds and peanuts in advance, and crush or break peanuts.

5. Take a large pot and add all the ingredients except MSG.

6. Stir well.

7. Add oil to the wok and boil, I use my grandmother's small rapeseed oil, this oil is very fragrant, vegetable oil can be, no special requirements.

8. Slowly pour in the prepared chili sauce and stir-fry.

9. The frying process will collapse the oil, pay attention to bring an apron and gloves to avoid burns, and spread newspapers around the perimeter of the pot, haha, look at the periphery of my pot, so that it is easy to deal with the aftermath, roll it up and throw it away.

10. Stir-fry on high heat for about 20 minutes, and it is OK without moisture.

11. Add MSG after turning off the heat, the recipe is 2 taels of MSG, there is no MSG at home, I use chicken powder, about 50g, taste it yourself, I feel that the taste is fresh enough.

12. After cooling, put it into a pre-processed canned bottle, put it in the refrigerator and refrigerate, I also gave it to relatives and friends to taste, it is unanimously excellent, friends who like it may wish to give it a try, very delicious seasoning, cold and hot stir-fry to add some of it, it is really a waste of a lot of rice.

1. Ingredients: minced meat, chili pepper (according to your own taste).

2. Auxiliary ingredients: garlic cloves, chopped green onions, dark soy sauce, sweet noodle sauce, cooking wine.

3. Turn on low heat in the pot, fry the meat in the pot with cold oil, and let the meat and oil heat together, because the minced meat is easy to cook, which can effectively prevent the occurrence of pasting the pot.

4. Stir-fry until the minced meat changes color, we add chopped green onion and garlic cloves, stir-fry until fragrant, then add sweet noodle sauce and dark soy sauce, stir-fry for 10 seconds, and add a spoonful of cooking wine to remove the smell.

5. After the minced meat is colored, we pour in the chili pepper and continue to stir-fry over low heat for about 2 minutes, which can ensure that the time of stir-frying is the key, so we use low heat throughout the whole process, with fine water and long flow, with sauce, and slowly "boil" the meat.

6. Finally, the color of the minced meat deepens and it is out of the pot! The sauce is mixed with the flavor of chili peppers, slightly spicy with the sweetness of the noodle sauce, and the color, fragrance and taste are perfect!

1. Wash the chili peppers and remove the chili caps.

2. Cut the chili pepper in half, and you can remove the core if you are afraid of spicy.

3. Chop, use a knife or a blender.

4. Prepare tempeh and sweet noodle sauce.

5. Pour oil into the pot and pour in two tablespoons of sweet noodle sauce.

6. Put two spoons of sugar and two spoons of white vinegar.

7. Put two spoons of salt and stir-fry over low heat to bring out the flavor of the sauce.

8. Pour in the chili powder and stir-fry over low heat.

9. Add minced ginger and continue to stir-fry, be patient when boiling, and keep stirring as high as high to avoid sticking to the pan.

11. Stir-fry evenly over low heat.

The ratio of ginger to chili pepper is 1:10 when making chili sauce, and here's how to do it:

Ingredients: 500 grams of chili pepper, 50 grams of garlic, 50 grams of ginger, 50 grams of salt, 20 grams of sugar, 10 grams of white vinegar, 10 grams of liquor above 50 degrees, 1 clean oil-free and waterless bottle.

1. Wash the prepared chili peppers and dry them in a ventilated place.

2. Place the dried peppers on a plate and peel off the stems.

3. Wash the prepared garlic, peel the ginger and dry it with water for later use.

4. Chop the washed ginger and garlic into fine puree and put it in a bowl for later use.

5. Cut the dried chili peppers into sections and put them in a bowl for later use.

6. Put the chopped peppers in a blender and beat them into minced peppers.

7. Pour the beaten chili powder into a large clean bowl for later use.

8. Pour the minced garlic and ginger into the chili pepper, and put the salt, sugar, white vinegar and white wine together.

9. Stir together the chili pepper, minced garlic, ginger and other seasonings.

10. After stirring well, put it in a clean and waterless bottle, cover the lid, put it at room temperature for three days, and then put it in the refrigerator for storage, and you can eat it after a week.

Preparation of chili sauce:

500g red pepper.

Ginger 25 grams.

Sugar: about 10 grams.

Garlic 50 grams.

Salt about 30 grams.

High liquor about 15 ml.

Method 1Wash the red peppers, peel the garlic, wash the ginger and dry the water;

2.Remove the stems of the dried red peppers and chop them;

3.Garlic and ginger are also minced;

4.Place the chopped red peppers, garlic and ginger in a clean container;

5.Add salt and sugar;

6.Mix well, put it in a clean glass bottle, and finally put in a spoonful of high liquor, seal it and leave it at room temperature for one day, then transfer it to the refrigerator, and refrigerate it for about 10 days before eating.