How to marinate meat in sauce, how to make marinated meat

Sauce meat preparation.

Ingredients to prepare:

1000 grams of pork ribs, 500 grams of pork trotters, 500 grams of pork feet, 15 grams of rock sugar, 15 grams of sugar, 10 grams of sugar, 5 grams of red yeast powder, 5 grams of star anise, 25 grams of Shao wine, 10 grams of refined salt, 12 grams of monosodium glutamate, 20 grams of soy sauce, 15 grams of green onion and ginger.

Method: Wash and scrape the pork ribs, hooves and pig claws respectively, cut the ribs into 100-gram cubes, put them into a cauldron together with the hooves and pork claws until the blood is broken, and wash them after removal. Skim off the foam of the original soup, add refined salt, put it at the bottom of the bamboo grate, first put the pig's feet and hooves below, put the meat pieces on top with the skin facing up, add Shao wine, green onion and ginger, star anise, cover the pot, cook over medium heat for about 1 hour, then add sugar and red yeast powder, simmer over low heat until crispy, add rock sugar and sugar.

When the marinade is thickened, remove the pot from the heat, take out the sauce meat (hooves and claws are used separately), put the skin side up in a large porcelain plate, and cut the pieces and pour the marinade when eating.

Characteristics: The color sauce is red and bright, the meat is crispy and fat, the entrance is sweet and then salty, the fragrance is rich, and the flavor is unique.

Jiaxing people pickle salted meat sometimes with a plan, sometimes without a plan. How to say? For example, there are relatives to come, but for some reason they don't come, the head of the family has to buy the meat for hospitality to pickle, this is the unplanned pickled salted meat, Jiaxing people call it "running pickling" - cut the meat into strips, rub it with salt all around, the salt head is not heavy, and it will be burned every three or four days to eat.

What about plans to marinate meat? It is pickled before the Chinese New Year (after the winter solstice). In rural areas, people often talk to pig farmers about the three of us killing a pig for the New Year this winter.

In this way, after the pigs were slaughtered at the foot of the year, each family could get a third of the pork, and people would often marinate a part of the meat. In the past, if the soybean and soybean seeds were harvested well or the price was high, people would also buy more meat to marinate during the Chinese New Year.

The salted meat pickled before the Chinese New Year is more exquisite because it is eaten in the Qingming Festival. If it is a marinated rib, cut it into three or four inches wide, and if it is a "leg", cut off the claws of the foot and make a few deep cuts with a sharp knife from the surface of the leg so that the salt can be salted. Then rub it carefully with salt, and also rub it into the hole cut by a sharp knife on the leg meat.

Then prepare the jar or basin, put small bricks at the bottom of the jar or basin, put a few small bamboo sticks on the bricks, and then put the salted meat on the small bamboo sticks of the jar or basin. After two or three days, the blood in the meat has been drenched, and it is marinated a second time.

For the second pass, there are two ways to marinate. One is the local tradition, that is, use ordinary salt to rub the meat again, stack it into the tank, turn it up and down every seven or eight days, and then take it out after seven or eight days to wear a small hole at one end of the meat, tie a rope and hang it on a bamboo stick to dry, and after drying the salt flowers on the fine meat, it will be hung in the shade under the porch. In this pickling method, the salted meat is delicious, and the bamboo shoots roasted with salted meat taste the best.

The other is that I learned from the "Shaobang" family when I was a child. Stir-fry the table salt in a pan, add some peppercorns when stir-frying, and rub the meat with it while the salt is hot, and the subsequent procedure is similar to the first one. This pickling method, the soil is called "cured meat", the salted meat looks good, red and shiny, the fat meat is transparent, it tastes fragrant, burns the "lump meat" or cuts thin slices and steam it on the rice pot, the taste is good.

Jiaxing people make sauce meat is also planned in advance, and it is generally made in Layue. Whether it is rib meat or sandwich meat, cut it into two finger-wide strips, treat it like marinating salted meat for the first time, after the blood in the meat is dried, remove the salt left on the meat, wash the jar or basin, wipe it dry, put in the meat, pour in the red soy sauce (over the meat surface), and press a few small stones. After three to five days, turn the meat up and down, and take it out after another three to five days.

Pierce a small hole at one end of the meat, tie a rope, hang it under the porch where it is not exposed to the sun, let the soy sauce on the meat dry, and then take it to a sunny place to dry it for three to five days, and then store it for later use.

The sauce meat can be cut into thin slices and steamed dry (with a little water), which is fragrant. It can also be steamed with bamboo shoots, which has a good taste. However, the cooking method of soy sauce meat is still based on "soy sauce meat and soybeans" and "soy sauce meat and bamboo shoots" as the main items in the local area.

Alternatively, chicken can also be sauced. The chicken is killed, disemboweled, and washed, and can be made with the sauce meat or separately in the same way.

Ingredients: 600 grams of pork belly.

2 tablespoons red yeast rice.

Shaoxing wine 400ml

1 small piece of cinnamon.

1 star anise. 1 small piece of ginger.

1 small handful of green onions. 3 grams of salt.

1 tablespoon teriyaki soy sauce.

30 grams of rock sugar.

Sauce meat preparation.

Grind the red yeast rice into powder and put it in the tea bag, put it in the pot and pour boiling water, cover and soak until it is not hot, gently knead to promote the full dissolution of the pigment, until the red rice flour in the bag becomes slag and thickens into red rice water; Wash the whole piece of pork belly and put it in a pot, add water and mix with red rice water and cover the meat pieces; After the fire boils, skim off the foam, put in ginger slices and green onion knots, cover and cook for half an hour to color the meat pieces, which is "red water"; Remove the colored meat pieces, rinse them with water, and change the knife into small pieces of 4cm square; Then prepare another pot (preferably a non-stick pan), put a flat plate on the bottom of the pot (a bamboo mat is best), and place the meat pieces upright in the middle of the pot with the skin facing up; Add soy sauce, Shaoxing wine and "red water" soup to completely submerge the meat, bring to a boil over high heat, and continue to cook over medium heat for about 1 hour; Add rock sugar and an appropriate amount of salt, cook for another half hour, when the meat is already cherry colored, and reduce the juice to a thick gelatinous form. Tips:

The soy sauce in the seasoning can be added according to the degree of coloring of the "red water"; After the meat is changed, the skin is placed upwards, and it is best to fill the pot without leaving a gap to maintain the shape; The bottom of the pot can prevent burning, and the use of non-stick pots and pans can eliminate this worry; The whole cooking process should be mastered by the heat, if the fire is too large, the meat will be dry before the crispy juice is dry, and if the fire is too small, the meat will be easy to break after soaking for a long time; The finished product must reach the crispy and rotten shape of the meat, and the fat meat sandwiched on the chopsticks will shake, so that it will have the effect of melting in the mouth.

Material: Main material.

2000 grams of pork belly.

Seasoning salt. 10 grams of star anise.

Appropriate amount of dark soy sauce. 350 grams.

500 grams of liquor.

100 grams of sugar.

Appropriate amount of tangerine peel. The practice of sauce meat.

1.Ingredients: 2000 grams of pork belly, 350 grams of dark soy sauce, 500 grams of white wine, 10 grams of salt, 100 grams of sugar, star anise tangerine peel.

Do not replace the liquor with cooking wine, the finished sauce meat marinated in liquor will have a very strong wine aroma and a unique flavor. Spices can be added or subtracted by yourself, don't add too much to cover the meaty flavor. )

2.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.) )

3.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. )

4.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.) )

2. Put dark soy sauce, light soy sauce, salt, sugar, five-spice powder and water into a small pot and boil for 2 minutes;

3. Dip the meat in the sauce piece by piece, put it in a large bowl and cover it with plastic wrap to start marinating, because it will be marinated for two to three days, so it should be put in the refrigerator;

4. After marinating for a day, take it out and turn it over, and then continue to put it in the refrigerator;

5. After marinating for two to three days, take it to a cool place outside to wind dry until the sauce meat is formed.

The production method of marinated meat, a little trick full of dry goods, melt your palate.

Cut the pork belly into strips, not too wide, three to four fingers will do. The four fingers of the small hand and the three fingers of the big hand. If you don't want to make your own sauce and meat, buy a ready-made sauce and meat stock.

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Make your own sauce to prepare the sweet noodle sauce, mix the soy sauce, rock sugar, crushed cinnamon, star anise, boil and cool, add white wine, sweet noodle sauce, etc., mix and touch the meat, marinate for 5 or 6 days, knead and turn over every day. In fact, my Sichuan colleague used sweet noodle sauce and dark soy sauce to marinate directly.

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The marinated meat is threaded with a rope and hung in a cool place to dry in the shade, and in northern cities it is about the same for a week, so don't dry it too much.

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How to make marinated sauce meat:

Ingredients: 350g pork belly, 1 small piece of ginger, 1 dried chili, 2 bay leaves, 1 star anise, 1 small slice of cinnamon, about 10 Sichuan peppercorns, 1 cup of dark soy sauce, half a cup of light soy sauce, half a cup of rice wine, half a cup of rock sugar, 1 tablespoon of high liquor.

1. Rinse the pork belly and let the surface moisture dry.

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 to three minutes. Then turn off the heat and let it cool thoroughly.

4. In the thoroughly cooled sauce, pour in 1 tablespoon of liquor (two pots of height), do not put the liquor early, there will be no aroma 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. Dry 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. Refrigeration for three or four weeks is fine.

7. When cooking, after the water in the steamer boils, take a strip of sauce meat and put it in a small bowl, put it in the steamer, and steam for about 20 minutes. Remove and slice again.

Extended information: Pork belly (also known as rib meat, three-layer meat) is located in the belly of the pig, and there is a lot of fat tissue in the belly of the pig, which is sandwiched with muscle tissue, and the fat and lean are separated, so it is called "pork belly". This part of the lean meat is also the most tender and juicifier.

Pork belly has always been the best protagonist of some representative Chinese dishes, such as Jinan Pork Meat, Plum Vegetable Button Meat, Nan Milk Button Meat, Dongpo Meat, Back to the Pot Meat, Braised Pork Rice, Melon Meat, Steamed Pork and so on. Its fat meat is easy to melt when heated, and the lean meat is not firewood when cooked for a long time.

Ingredients: beef tendon, green onion and ginger, star anise, Sichuan pepper, cinnamon, bay leaf, dark soy sauce, sugar, salt, liquor, etc.

Method: 1. Soak the beef tendon meat in clean water for several hours, and replace the water several times until the water becomes clear and there is no blood oozing.

2. Find a piece of gauze, put star anise, cinnamon, bay leaves, pepper and other spices in, and seal it with thread.

3. Add water to the pot, add half a small cup of liquor to the water, put the beef in, boil, cook until the color of the beef turns white, and turn off the heat when the volume is reduced, then take out the beef and rinse it with cold water for later use.

4. Put the beef in the electric pot, add the sliced green onion and ginger, pour in a tablespoon of white wine, add a tablespoon of sugar, add dark soy sauce and an appropriate amount of salt, and finally put the sewn bag in.

5. Add an appropriate amount of boiling water to the pot, cover the pot and press the valve, set the time (40 minutes), and then remove the slices after cooling.

Tips: 1. To make sauced beef, you must first choose good meat, beef tendon meat is the first choice, and the one with a little tendon is actually the best.

2. The beef should be soaked in water in advance, and after the blood is soaked out, the finished product tastes better.

3. The beef first flies in the water and then cools, the beef produced in this way is rotten but not scattered, the taste is excellent, and the liquor is added to remove the fish.

4. Spices such as peppercorns, bay leaves, and cinnamon are put into a homemade gauze bag, which is easier to emit flavor than an iron spice box.

5. Add dark soy sauce to color and salt to taste, but be sure to add a spoonful of sugar to make the sauce beef taste more delicious.

1000g of beef tendon meat

Accessories. 2 teaspoons, 2 star anise, 5g cinnamon, 1 tablespoon dark soy sauce, appropriate amount of salt, 1 tablespoon of sugar, appropriate amount of liquor, appropriate amount of bay leaves.

Appropriate amount of Sichuan pepper, 25g of green onion, 25g of ginger

Steps. 1.Prepare all raw materials.

2.The beef tendon meat is soaked in clean water for several hours, changing the water several times until the water becomes clear and no blood oozes out.

3.Put star anise, tea leaves, cinnamon, bay leaves, peppercorns and other spices in and seal with thread.

4.Add water to the pot, add half a small glass of white wine to the water, and put the beef in.

5.**Cook, cook until the beef turns white in color, and the volume is reduced, then turn off the heat.

6.Then remove the beef, rinse it with cool water and set aside.

7.Put the beef in the electric pot and add the sliced green onion and ginger.

8.Pour in a large spoonful of white wine.

9.Add dark soy sauce and salt to taste, and add a tablespoon of sugar.

10.Finally, put the sewn bag in.

11.Add boiling water to the pot.

12.Cover the pot and press the valve, and set the time (40 minutes).

13.Once cool, remove the slices.

2. Put dark soy sauce, light soy sauce, salt, sugar, five-spice powder and water into a small pot and boil for 2 minutes;

3. Dip the meat in the sauce piece by piece, put it in a large bowl and cover it with plastic wrap to start marinating, because it will be marinated for two to three days, so it should be put in the refrigerator;

4. After marinating for a day, take it out and turn it over, and then continue to put it in the refrigerator;

5. After marinating for two to three days, take it to a cool place outside to wind dry until the sauce meat is formed.