How do you make wind blown meat? What are the steps of the wind blown meat production method?

1. 1 kg of fresh pork: choose pork belly with skin, although I don't like to eat fatty meat, but because there is fat meat to moisten the mouth after salt, it can be slightly fattened and thicker. After buying back, the pork skin must be removed from the hair.

2. Cured meat seasoning: about 40 grams of salt (it is best to use coarse-grained natural sea salt, and coarse salt for pickled products, the taste will be more fragrant) Appropriate amount of Sichuan pepper Appropriate amount of white wine (higher degree medicine) white sugar about 8 grams If you like the rich taste, you can prepare 3 grams of cinnamon, 1 gram of star anise, 1 small clove, and an appropriate amount of dried chili pepper mixed and crushed. Wait for the addition of stir-fry and wait for salt and pepper, because I think I can't eat too many spices, and I feel that the taste of pepper and salt is already very fragrant, so only pepper and salt are used.

3. Pickling: Put salt and peppercorns into the pot and fry them dryly, fry until the peppercorns are fragrant and remove from the fire, and when the salt is not hot, add white wine and sugar and stir evenly to make a marinade for marinated meat. While the marinade is still warm, spread evenly and carefully on the meat.

If you just make a little bit of it yourself to eat, the way is to put it in the crisper box, press it tightly, then cover the excess marinade on top and pour a little liquor, put it in the refrigerator to ensure the flavor, turn the meat over every two days, and pour out the oozing water. After 5 to 7 days of marinating, the meat has been flavored, carefully rinse the meat with clean water, hang it in a ventilated place and fully dry the moisture, and the salted meat is completed.

Hehe, at this time, if you smoke it again and then it will be a beautiful piece of bacon, or smear it with sweet sauce and continue to dry, it will be delicious sauce meat. Can be stored for a long time.

Sprinkle salt over the fresh meat and let it dry outside.

Materials: Meat, salt, appropriate amount of old ginger, appropriate amount of star anise, appropriate amount of cinnamon, appropriate amount of bay leaves, appropriate amount of pepper, appropriate amount of Sichuan pepper, about 10 catties of high liquor, 10 catties of mash juice and half a bowl of meat.

1. Buy fresh meat from the vegetable market, clean the residual hair on the meat skin, use a knife to scrape the meat skin, and scrape it directly without water.

2. Cut the old ginger into foam, put the pepper aside, and the mash juice should be fresh mash made in the vegetable market or at home to be active, and the supermarket bottled inactivated mash is useless. Break the star anise, cinnamon, tear the bay leaves, fry the salt in the pot, add pepper and spices to fry the fragrance, put it out and let it cool for later use.

3. Evenly smear a layer of white wine on each piece of meat, then smear the mash juice, knead and marinate for a while, and then sprinkle with ginger foam.

4. Put them all in the corner of the kitchen.

5. The salt of two or two eight, marinated for five days, it looks like the surface of the meat is sticky, which is the effect of mash fermentation, and the meat with mash juice must be washed before it can be dried, otherwise the surface is sticky with sugar, and the old dry is not dry.

6. Blanch a little water, quickly wash the meat, hang it up and clean the water with your hands, and tidy up the shape of the meat.

7. Hang it in a well-ventilated place to dry, and dry it to the extent you like it and store it (Sichuan generally dries for 15-20 days). It is recommended to vacuum the refrigerator for refrigeration, and if the refrigerator is frozen, it will last longer.

1. Ingredients: 300 grams of wind-blown meat, 3 pieces of spiced dried meat, 2 green peppers, 1 red pepper, 1 spoon of light soy sauce, a little chicken essence, a little dark soy sauce, and a little salt.

2. Pickled wind-blown meat (smear salt and peppercorns and marinate for one night, and hang it on the balcony to blow for 2 days).

3. Slice the dried fragrant, shred the chili pepper, and slice the wind-blown meat.

4. Pour a little oil into the pot.

5. Pour the meat into the wind, stir-fry the oil, the edge is slightly charred, and the meat is transparent and browned.

6. Push the meat aside, pour in the fragrant dry and fry it with oil, and stir-fry in the mixture.

7. Add light soy sauce and stir-fry evenly with dark soy sauce.

8. Add chili peppers, add a little water, and stir-fry over high heat.

9. Season the chicken essence and fry until the chili pepper is cooked. 10、

The wind-blown meat is a famous ingredient, which can be jokingly called "environmentally friendly bacon", and the farmer smears the meat with salt, soaks it in soy sauce, and then hangs it under the eaves of his house and dries it for three days. The meat is fragrant and juicy, and the taste is not like the usual smoked meat, and it tastes fragrant but not choking.

The main ingredient is pork belly with skin, although I don't like to eat fatty meat, but because there is fat meat after salt, it can be slightly fattened and thicker, and the pork skin must be removed after buying.

The fresh spring bamboo shoots are a little salty with the help of the wind-blown meat, which is refreshing and not too vegetarian.

Hello: Air-dried meat usually needs a humid and cool environment to make, and the high temperature and humid climate in summer are not suitable for the production of air-dried meat. In a high temperature and humid environment, it is easy to lead to meat rot and mold growth, which affects the quality and shelf life of meat drying.

Therefore, it is advisable to use air-dried meat during dry seasons, such as autumn and winter. If you want to make air-dried meat in the summer, you need to control the temperature and humidity, use professional tools and equipment, choose ingredients suitable for summer, and pay attention to hygiene and food safety issues. In addition, in the process of making air-dried meat, it is necessary to pay attention to food safety and hygiene issues, and cultivate to avoid food poisoning incidents.