The operation method of light soy sauce sauce meat, the most correct way to sauce pork

Ingredients: Pork belly 1500g

Dark soy sauce 250g

Light soy sauce 100g

Star anise, cinnamon, a pinch of sugar.

The practice of homemade sauce meat.

A selection of pork belly with skin.

Star anise cinnamon. <>

Light soy sauce, dark soy sauce, sugar, star anise, cinnamon pour into a casserole over low heat, and stir with a spatula to avoid sticking the pan.

Remove from the heat and warm (not hot) and put the meat in a barcode.

Cover it in a cool place, turn it over every 3 days, and hang it to dry after 2 weeks.

The rest of the sauce can be reheated and reused, such as fish sauce.

Tips: Add a little sugar to enhance freshness.

Ingredients for homemade sauced meat.

Pork belly 1500g

Dark soy sauce 250g

Light soy sauce 100g

Star anise, cinnamon, a pinch of sugar.

Steps to make homemade sauce meat.

Step 1: Select the pork belly with the skin.

Step 2: Star anise cinnamon.

Step 3 Pour light soy sauce, dark soy sauce, sugar, star anise, and cinnamon into a casserole over low heat, and stir with a spatula to avoid sticking the pan.

Step 4: Remove from heat and put warm (not hot) and barcode the meat.

Step 5 Cover and put in a cool place, turn over every 3 days, and hang in the sun after 2 weeks The remaining sauce can be reused after heating, such as sauced fish.

Tips for making homemade sauce meat.

Add a little sugar to enhance freshness.

1. Rinse the pork belly and completely absorb the surface moisture. Be sure to blot it carefully, if you still have moisture, it will be easy to spoil.

2. Put all the spices and spices in a small pot. Spices: 1 small piece of ginger, 1 dried chili, 2 bay leaves, 1 star anise, 1 small piece of cinnamon, about 10 Sichuan peppercorns.

Seasoning: dark soy sauce, light soy sauce, rice wine, rock sugar. The proportion of seasonings is basically two servings of dark soy sauce, and the others are one serving.

The total amount should be able to drown all the meat.

3. After the heat is boiling, turn to the lowest heat and cook for another two or three minutes. Then turn off the heat and let it cool thoroughly.

4. In the sauce that has been cooled thoroughly, pour in 1 tablespoon of liquor (two pots of height), do not put the liquor early, there will be no aroma of liquor after heating. Then soak the pork belly in it. Place in the refrigerator and soak for 3 days.

Take it out every day and turn the meat over, making sure that it is soaked in the sauce at 360 degrees without dead ends.

5. After soaking the meat, take it out, thread it with a cotton rope, and hang it in a ventilated window. Leave it to dry like this for 3 days. Depending on the size of the meat, the drying time is not exactly the same, and the surface is completely dry, but you can feel the elasticity of the inside when you press it.

6. After drying, the meat can be taken off for refrigeration or frozen storage. If it is refrigerated, it is estimated that it will be fine for three or four weeks; If you freeze it, you can keep it for months.

7. I steamed one to eat, after the water in the steamer boiled, take a strip of sauce meat and put it in a small bowl, put it in the steamer, and steam it for about 20 minutes. Remove and slice again. The skin is hard and difficult to cut before steaming, so you should cut it after steaming.

8. Looking crystal clear, this oily feeling is so beautiful. After steaming, it is delicious to eat directly, like a jerky snack.

The preparation of the sauce pork is as follows:Ingredients: 400 grams of pork tenderloin, 1 pack of quail eggs, 2 Qingyang chilies, 10 garlic, 1 4 tbsp pepper, 1 3 cups of shochu.

Excipients: 1/2 cup soy sauce, 2 tablespoons sugar, 3 tablespoons cooking wine.

Steps: 1. Cut the pork loin into large pieces and soak it in cold water for about 30 minutes to remove the blood.

2. Put the meat in a pot, pour in enough water for the meat to submerge, pour in the soju and cook for a while.

3. Rinse the cooked meat with cold water.

4. Put the meat in the pot again, pour in enough water to soak the meat, then add pepper and whole garlic, and simmer until the meat is cooked.

5. Scoop out the cooked meat and tear it into strips.

6. Take out the pepper and garlic from the boiling water, add the torn meat, quail eggs, Qingyang pepper, add seasonings, and cook for a while.

Light soy sauce is used, and the method is as follows:

Ingredients: 230g pork, 1 green onion, 1 ginger, 2 seasonings, appropriate amount of light soy sauce, 3 Sichuan peppercorns, 3g sugar, 4g refined salt, 1 tablespoon of rice wine.

1. First soak the pork for half an hour, soak it in blood water, and rinse it well.

2. Put the pork and seasonings in the pot.

3. Then add an appropriate amount of light soy sauce, sugar, refined salt and rice wine to the pot.

4. Add an appropriate amount of boiling water to the pot and stir well with a spoon.

5. Close the lid and press for half an hour.

6. After half an hour, it can be put into the plate, so it is ready.

Here's how to make soy sauce meat:

Ingredients: 500 grams of pork.

Ginger to taste. Appropriate amount of green onions.

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

Cooking wine to taste. Sugar appropriate amount of Mori filial piety buried.

Salt to taste. Spices (star anise, peppercorns, cinnamon, etc.) to taste.

Steps: Wash the pork, cut it into pieces of appropriate size, and marinate it with salt, cooking wine, light soy sauce, ginger slices, and green onions for more than half an hour.

Take out the marinated pork, rinse it with clear water, dry it and set aside.

Add an appropriate amount of water to a pot, add dark soy sauce, light soy sauce, sugar, cooking wine and spices, bring to a boil over high heat, turn to low heat, and cook until the sugar and salt are dissolved.

Place the marinated pork in the boiled soy sauce sauce and cook over medium heat until the juice is thick and the meat is cooked through.

Remove the boiled soy sauce meat, let it cool, cut it into thin slices, and serve it on a plate.

Soy sauce meat can be served as an accompaniment or side dish for a delicious taste. It should be noted that when cooking soy sauce sauce, the amount of seasoning should be adjusted according to personal taste, so as not to be too salty or too light. At the same time, in the process of cooking meat, it is necessary to turn the meat pieces frequently to avoid scorching or overcooking the ants.

The method of soy sauce meat is to marinate the meat with soy sauce first, and then marinate it with spices when making it, and then make it into various foods.

First of all, when the oil temperature at the bottom of the pot is 70% hot, put in the meat, then stir-fry for a while, add soy sauce and seasonings, no or less salt, and get out of the pot for about 10 minutes.

1. Usage of light soy sauce: Light soy sauce is used for seasoning, because the color is light, so it is mostly used to make general stir-fried dishes or cold dishes.

In this way, the original color difference of the dish can be maintained, and it looks refreshing. The usage is mainly dipped and dipped in, mixed raw, sauced, soup, fried egg, cold salad, etc., and only a few drops can add umami to various dishes. In addition, light soy sauce can be used to treat ingredients with a fishy smell, such as steamed fish, kelp and other seafood products, and adding an appropriate amount of light soy sauce can achieve the effect of removing fish.

Vegetarians can also add a moderate amount of light soy sauce to the soup as a stock.

2. Ordinary soy sauce. Regular soy sauce is brewed in a similar way to light soy sauce and is a common type of soy sauce in most parts of the north. Because the taste of northerners is heavier, ordinary soy sauce is heavier in color than light soy sauce, saltier in taste, and the flavor of the soy sauce is richer, but it is slightly inferior to dark soy sauce, so ordinary soy sauce is a comprehensive soy sauce between dark soy sauce and light soy sauce.

It is suitable for roasting, stewing and stir-frying various northern dishes.

Hello dear, glad for your question, 1First, prepare all the ingredients, including pork, soy sauce, sugar, garlic, green onions, ginger, vinegar, cooking wine, etc. 2.

Wash the pork and cut it into small pieces and simmer it in boiling water. 3.Marinate the pork with cooking wine, salt, and white pepper for about 15 minutes.

4.Remove the pork, put it in a bowl, add an appropriate amount of soy sauce, sugar, minced garlic, minced green onion, minced ginger, vinegar, stir Lutan, and mix well. 5.

Put the well-stirred pork into a pot, add an appropriate amount of water, and bring to a boil over medium-high heat. 6.After boiling, turn to low heat and cook until the pork is cooked through, and then reduce the juice.