How to marinate the sauce meat, how to marinate the sauce meat

Materials. Ingredients.

2000 grams of pork belly.

Seasoning. Salt.

10 grams. Aniseed.

Amount. Dark soy sauce.

350 grams. Liquor.

500 grams. Sugar.

100 grams. Tangerine peel.

Amount. 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.) )

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

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.

Raw materials: 5,000 grams of high-quality mountain boar meat and its pork belly, 58 degrees with sorghum as the main raw material (or other high-grade wine), 500 grams of pure honey, 500 grams of salt, 100 grams of sesame pepper, 2 bags of sauce elbow condiment.

Specific method: First, the high-quality wild boar meat and its pork belly are wiped evenly with sorghum as the main raw material at 58 degrees, and then evenly smeared on the meat with pure honey, put it into a large basin and cover it to marinate for a week, and roll it for 3 days to let the meat evenly touch the pure honey.

Subsequently, put salt and pepper in the stir-fry pot to bring out the fragrance with a simmer to make the spicy for marinating pork, and then smear the spicy evenly and then marinate the meat with pure honey, marinate for another week, roll it for 3 days, so that the meat is evenly touched and spicy.

Eventually, spread the sauce elbow condiment evenly on the meat and marinate it for another week, also rolling it over 3 days. Leave the marinated meat off the machine and dry in a cool, naturally ventilated area. Marinate it like that, and the Sichuan sauce meat will be ready.