How do you cook sun dried pork then?

If you want to boil it, cut it into small pieces and cook it until you use chopsticks to pass it, just like fresh meat, without adding salt. You can also sliced it with hot meat bubbles and steamed with preserved fish sausages.

Wash and boil in a pot. Stupid, remember to add water? Donkey.

Wash it, add ginger slices, ingredients, and green onions to boil in the pot, and after cooking, you can fry it with side dishes, or make claypot rice, etc.

You can boil it or stir-fry.

Sun-dried pork generally refers to cured pork. Let's take a look at the step-by-step method:

Ingredients: pork belly, white wine, sugar, salt, five-flavor wine, soy sauce, etc.

The specific steps are as follows:

Step 1: Prepare the pork belly, no need to wash it, cut it into long strips, about 3 to 5 cm wide, add 100 grams of liquor, 3 tablespoons of sugar, half a pack of salt, stir it well with your hands, be sure to stir it several times, grab it, grasp it evenly.

Step 2: After stirring well, put the pork belly in a deep dish, add a little white wine to the noodles, flatten the meat a little tighter, press it tightly and let it marinate for 36 hours.

Step 3: After the meat is marinated, prepare some cotton thread, insert a hole in one end of the meat with chopsticks, and then take a cotton thread through it, and the length of the thread can be hung up.

Step 4: After all the meat is put on the cotton thread, hang the meat at the tuyere or under the sun to dry for a day, one day is enough, don't dry it too much.

Step 5: After the pork belly is dried for a day, take it off and prepare a bottle of five-flavor wine, which is the secret seasoning of our Hakka people, which is ground into powder with star anise, cinnamon, bay leaves, cumin, and cloves, and soaked in high-concentration liquor for several months.

Step 6: Pour an appropriate amount of five-flavor wine into the hot pot, add some light soy sauce, heat it and turn it down to low heat, put the pork belly in it piece by piece and soak it, which can color and season, and the taste is particularly fragrant.

Step 7: Put the soaked meat on a plate again, pour the remaining juice from the pan over the meat, marinate it for another night, and then take it to dry the next day.

Step 8: Marinated meat, hang it up to dry again, about a week like that, this is air-dried bacon, you must look at the weather forecast before doing it, to ensure that the weather is good, there is a north wind to do, otherwise the meat will be bad.

Yes. Cured meats dry too quickly in the sun to undergo the necessary biochemical reactions, and can be air-dried in a well-ventilated and dry place, but without sunlight. Cured meat is not allowed to bask in the sun in summer.

The ventilation conditions in the house are not very good, the air drying time will be longer, and the temperature in the house is high, there is a possibility of deterioration before air drying.

Summary. Hello, kiss, sun-dried pork to marinate for more than 10 hours Oh kiss, so that it is more flavorful, honey pork jerky is as follows: first prepare the materials:

500g of lean meat, 50g of light soy sauce, sugar, white wine, five-spice powder. Method: 1. The pork must be made of the front leg (the dried meat will not feel hard) and put it in the refrigerator to freeze into a ball.

2. Take out the pork and wash it, cut it into thin slices of about 1mm, the thinner the pork is grilled, the better it tastes. 3. Put the sliced pork in a bowl. 4. Add light soy sauce, sugar and liquor and stir well.

5. Add five-spice powder, mix well, and put it in the refrigerator for more than 10 hours. 6. Take out the marinated pork, put it into the frame piece by piece, and dry it in the sun (4-5 hours is enough in the current weather). 7. Place the dried pork one by one on a baking sheet lined with oiled paper.

8. Preheat the oven to 230 degrees, top and bottom heat, middle layer, and bake for about 7-8 minutes.

Hello, dear, sun-dried pork should be marinated for more than 10 hours, so that it is more flavorful, the honey sauce pork jerky method is as follows: first prepare the ingredients: 500g of lean meat, 50g of light soy sauce, sugar and liquor, five-spice powder.

Method: 1. The pork must be made of the front leg (the dried meat will not feel hard) and put it in the refrigerator to freeze into a ball. 2. Wash the pork from the burying eggplant and cut it into thin slices of about 1mm, the thinner the pork roasted, the better it tastes.

3. Put the sliced pork in a bowl. 4. Add light soy sauce, sugar and white wine and stir well. 5. Add five-spice powder, mix well, and put it in the refrigerator for more than 10 hours.

6. Take out the marinated pork, put it into the frame piece by piece, and dry it in the sun (4-5 hours is enough in the current weather). 7. Place the dried pork one by one on a baking sheet lined with oiled paper. 8. Preheat the oven to 230 degrees, top and bottom heat, middle layer, and bake for about 7-8 minutes.

Precautions; Pork jerky should be delicious: first, the choice of ingredients, to choose the pork in the front leg of the pig, if the hall is messy, it is better to buy the plum meat; The second is the preparation of ingredients, the pork must be cut thin enough and marinated to taste, and it must be dried enough.

When making pork jerky in the summer, you really need to consider whether the sun exposure will cause the ingredients to spoil. The following is explained from two aspects: the list of ingredients and the production steps:

1.Ingredient list:

Pork: In summer, when the temperature is high, it is necessary to choose fresh pork to prevent it from spoiling. Pork should not have any spoilage or odor, and the meat should be firm and elastic.

It is recommended to choose fresh pork according to the actual weather conditions at the time of purchase, and if it cannot be made immediately, it can be stored in the refrigerator compartment for temporary storage.

Seasoning: Choose seasonings according to personal taste, such as salt, sugar, chili powder, five-spice powder, etc. These seasonings help to enhance the texture and flavor of the jerky, but care should be taken not to overdo it so as not to affect the original taste of the pork.

Others: During the production process, some auxiliary materials may also be required, such as slicing machines (manual or electric), drying racks, kitchen paper towels, etc.

2.Steps:

1.Pork slicing: First, use a slicing machine to cut the pork into thin slices, trying to remove the fascia and fatty parts to avoid a greasy texture during the drying process. When slicing, care should be taken to keep the thickness even, so that the degree of drying can be better controlled during the drying process.

2.Marinating: Apply seasonings to the pork slices, including salt, sugar, chili powder, five-spice powder, etc., and adjust the appropriate amount according to personal taste. Marinate the pork slices at room temperature for about 30 minutes to allow the seasoning to penetrate the meat better.

3.Drying: Prepare a drying rack with kitchen paper towels or clean gauze on top and place the marinated pork slices on the rack to dry.

It is advisable to choose a ventilated, sunny but not exposed area for drying the spine bend to avoid excessive temperature causing pork spoilage. Depending on the local weather conditions, the position can be adjusted appropriately or shaded can be added during the drying process to maintain the appropriate drying temperature.

4.Turning and checking: During the drying process, it can be turned at regular intervals so that the pork slices can be evenly dried on both sides.

At the same time, it is necessary to check the dryness of the pork slices, and if you feel that you have reached the desired degree of dryness, you can end the drying process with a false noise.

5.Preservation: Place the dried pork jerky in an airtight container and store it in a cool, dry place. If you make a lot of food, you can store it in the freezer compartment of the refrigerator, but make sure that it is well sealed to avoid cross-flavoring with other foods.

In general, making pork jerky in the summer requires attention to the freshness of the ingredients and the temperature control during the drying process. Hygiene during the production process, the use of suitable spices, and the proper adjustment of the temperature and time of drying can all help to improve the quality of the pork jerky.

In summer, the weather is hot and humid, and it is not good to dry the meat, but in summer, the sun is relatively sunny, so it is necessary to hang the meat out to dry at noon, and at night it is packed in a clean fresh-keeping bag and dried for a few more days, and bacon can also be made.

It's just that the dried meat in this way is harder and hail, and the dried meat is not as delicious as the air-dried meat, and Peifeng is more rainy in summer, and the meat may become moldy if it rains, so it is not suitable to make bacon and air-dried meat in summer.

Ingredients. Pork foreleg meat fat and lean ratio of 3:7.

Casing 23 pounds of meat 17 meters.

Method steps.

Prepare 10 catties of pork divided into large pieces, wash and drain with warm water (I use the basic lean meat, if you like to eat fat, you can put 6 catties of lean meat and 3 catties of pork belly), there is not much fat in it, I don't like to eat too fat.

Peel the ginger according to the meat scale and set aside, ginger slices and shredded and lack of mincing, than ginger juice taste.

The nape of the neck is tender and cut into thumb-sized cubes.

The casing is bought for salt preservation, and it should be soaked in water in advance to be used only after it is soft, and it will not break without salt grains.

After the above ingredients are integrated, stir well and set aside, and it is better to dissolve the salt saccharification.

Wash your hands and mix it quickly, grasping and pinching it while mixing to make it flavorful.

The hand-cranked machine wiped and began to set the casing, and made a large funnel to facilitate the meat.

It is very labor-saving to fill a good casing, otherwise it will always be broken, and it will take a while.

After the stool is late, the rope needs to be tied in sections according to the length to facilitate drying.

A drying rack is prepared for enema, and it is evenly divided when drying to avoid unsightly bending and easy breakage.

The north wind is very powerful, the appearance of two weeks after air drying, as soon as the door is opened, it is fragrant, avoid sun exposure, such as outside the window, in addition to cats and birds harassing, the focus is not to rain and snow, the meat will be sour.

You can eat it like this, this time the coincidence of the cold weather, the time is 2 weeks the shortest, otherwise the minimum jujube can be eaten for more than 3 weeks.