How to make bacon with pork legs, how to make cured pork leg meat delicious

Ingredients: 2500 grams of pork leg.

Seasoning: 300 grams of soy sauce, 200 grams of sugar, 3 tablespoons of white wine, 2 tablespoons of refined salt, 30 Sichuan peppercorns, 1 piece of cinnamon, 5 fennel, 3 star anise, 1 cup of water.

Method: 1. Mix the seasoning except the liquor and bring it to a boil, let it cool and pour in the liquor.

2. Cut the hind leg meat of the pork with skin into long strips with a width of centimeters. Soak in a cold sauce, which can be a casserole, a bowl, or a ceramic or stainless steel pot, but never use an aluminum pot.

3. After 2 days of closed marinating, the color of the skin and the color of the lean meat have been dark red, and they are removed.

4. Wear the meat one by one with a thick rope and hang it in a ventilated and cool place for about 7 days until the meat is oily.

5. When eating, steam for 20 minutes in water, and slice and enjoy after cooling.

Smoke it first, and then marinate it with salt, which can be left for a long time without spoiling or stinking.

The nutritional value of pork leg meat.

Pork provides humans with high-quality protein and essential fatty acids. Pork provides heme (organic iron) and cysteine, which promotes iron absorption, which can improve iron deficiency anemia.

Therapeutic effect: sweet and salty, flat in nature, into the spleen, stomach, kidney meridian; Nourish the kidneys and blood, nourish yin and moisten dryness; It is mainly used for the treatment of fever, thirst and thinness, kidney deficiency and weakness, postpartum blood deficiency, dry cough, constipation, deficiency, nourishing yin, moisturizing dryness, nourishing liver yin, moisturizing skin, facilitating two stools and quenching thirst. Pork soup can be used to make up for irritability, dry cough, constipation and dystocia caused by insufficient fluid.

Instructions for making pork legs.

1. Pork should be cut obliquely, the meat quality of pork is relatively fine, tendon less, such as cross-cutting, after frying, it becomes messy and scattered, such as oblique cutting, so that it can not be broken, and it does not plug teeth; Pork should not be soaked in water for a long time.

2. Do not wash pork with hot water before cooking, because pork contains a substance of myolytic protein, which is easy to dissolve in water above 15 degrees Celsius, and if soaked in hot water, it will lose a lot of nutrients, and the taste is not good.

3. Pork should be cooked, because there are parasites in pork sometimes, and if it is eaten raw or when the conditioning is not complete, there may be hookworms in the liver or brain.

Use pork legs to make bacon and make pork bacon the same way, first wash the pork legs and cool and dry the water, and then put them in a plate without leakage, cut the pork leg meat a few times, sprinkle some salt on it, and wipe the whole pork leg with salt, put it on the plate and marinate it for three days, hang the pork leg in the windy place at the window mouth to dry, blow it for a few days, and then smoke it on the kang head.

Preserved pork leg meat can be made into garlic sprouts fried bacon, spicy preserved pork leg, bacon fresh bamboo shoots and fish noodles. 1. Garlic sprouts fried bacon: bacon, garlic sprouts, garlic leaves, dried chilies, light soy sauce, salt. Boil the bacon in water until soft and remove some of the salt, so that it will not be very salty when it comes out of the pan. Or steaming rice.

Put on the steamer and steam it together until soft. Cut the garlic sprouts into sections, cut the garlic leaves into sections, and chop the dried chili peppers for later use. Remove the boiled bacon and place it without burning your hands and then cut it into pieces. <

1. Stir-fried garlic sprouts with bacon. Ingredients: bacon, garlic sprouts, garlic leaves, dried chilies, light soy sauce, salt. Boil the bacon in water until soft to remove some of the salt, so that it will not be very salty, or put a steamer on the steamer while steaming the rice until soft.

Cut the garlic sprouts into sections, cut the garlic leaves into sections, and chop the dried chili peppers for later use.

Remove the boiled bacon and place it without burning your hands and then cut it into pieces.

Heat the wok red without oil, pour the bacon into the pan, and slowly cook over medium heat until the oil comes out.

Add the dried chili peppers and garlic sprouts.

Add garlic sprouts, stir-fry the garlic heads, and add a little salt to the garlic sprouts to make the garlic sprouts taste.

Add the garlic sprouts just before they are out of the pan.

Stir-fry evenly until cooked through, and serve on a plate.

2. Spicy pork legs. Ingredients: 1 pork leg, 3 star anise, cinnamon.

1 slice, 1 spoonful of Sichuan pepper, 4 dried chilies, green onion, ginger and garlic. Cut the pork leg into pieces first, (I put the cutting board on the ground and chop it for a long time......Blanch in a pot under cool water (boiling water) and remove it.

Heat the pan with oil, put the peppercorns, star anise, cinnamon. Then put the blanched pork leg and stir-fry, and put cooking wine after the fragrance comes out.

Continue to stir-fry until the cooking wine is gone.

Put the green onions, ginger and garlic, add water to cover the meat, and put it in the pressure cooker.

Press for half an hour. Remove from the pot and reduce the soup, then add a little minced garlic and green garlic.

Let's eat. <>

3. Bacon and fresh bamboo shoots and fish noodles. Bacon, a fresh bamboo shoot, garlic.

4 sticks, green onion, ginger and garlic, 1 coriander, 1 bag of hot pot fish noodles. Take out the fish noodles and twist them to become noodles.

Put the bacon and ginger shreds into the pot and stir-fry first, add ginger and garlic and continue to stir-fry until fragrant.

Add water. <>

Add the bamboo shoots. <>

Add the fish noodles. <>

Garlic. <>

Remove to complete. <>

Preserved pig's trotters, belongs to the most essential part of bacon, every year during the Chinese New Year it is the best gift to honor the elders, but also the best gift to relatives and friends, so every year when it comes to the storage of bacon, parents will buy a lot of pork legs smoked, part of it to relatives and friends, the other part will be brought to our home, and then slowly enjoy this deliciousness.

Stewed kelp with pork trotters.

Ingredient main

200 grams of kelp, 250 grams of pork trotters, 3 servings.

Excipients others

5 grams of salt, 5 slices of ginger, 5 cloves of garlic, 10 Sichuan peppercorns, 5 dried chilies, 5 grams of cooking wine, 5 grams of light soy sauce, 5 grams of chopped peppers.

The practice of stewed kelp with pork trotters.

Step 1

Wash the pig's trotters and chop them into a pot, add ginger and garlic, Sichuan pepper and dried chili pepper, and add an appropriate amount of water.

Step 1

Add cooking wine and light soy sauce and bring to a boil over high heat.

Step 1

After boiling, add chopped pepper and simmer over medium heat for 40 minutes, add kelp and simmer for another 20 minutes, add salt before cooking.

At this time, it is more convenient to replace the knife with a saw, use 1 hacksaw, put the ham on a small wooden bench, hold down the ham, use the saw with one hand, according to the size of the required section, about 1 minute can be sawed down a section, and the section is flat.

In order to save trouble, you can cut off a large piece of the palm and concentrate on processing: first soak the ham in clean water overnight, soak until you can see the original color of the meat, remove the impurities and then steam it in the pot, and then slice the ham after steaming, at this time the slicing is already very easy, and the excess can not be put back in the refrigerator for refrigeration.

The ham is salty, so don't put it too much each time, it's best to cut it thinly. Ham slices are mostly used to make soup or stew, and one or two slices of cabbage in a pot can be put to enhance the flavor. What can not be eaten with ham + lily chrysanthemum black plum:

If ham is eaten with lilies, chrysanthemums or black plums, it can easily cause poisoning and harm the health of the eater.

Ingredients: 15 grams of green pepper, 200 grams of pork legs.

Excipients: 5 grams of shredded ginger, 5 ml of cooking oil, 2 grams of salt, 1 gram of chicken broth powder.

How to fry pork legs:

1.Remove the green pepper to the stem and cut into sections, shredded ginger, and cut the pork leg into the Xiangqiao for later use.

2.Pour oil into the pot, add ginger shreds, slowly pour in the pork legs, stir-fry evenly.

3.Pour in green pepper, salt, chicken broth and stir-fry evenly.

4.Put it on a plate and it will be fierce.

The leftover pork leg meat from last year, stewed with carrots, is sweet, delicious and nutritious.

Hang it in a ventilated place and blow it for 3 days to evaporate the water in the laughing meat, make the meat tissue tighter, and let out the oil. Hang it in the smoker, smoke it for 36 hours with light smoke, and take out the dried fruit shell, bran bush core shell, sawdust, etc., and smoke it for 36 hours, and wait for the meat strips to be smoked until it is light yellow, and then take it out to become bacon. Bacon needs to be steamed before use.

Production method: Cut the pork into 10 strips with skin into a basin, add salt, pepper and sugar, dissolve the fire nitrate into nitrate with 50 grams of water, sprinkle it into the basin, mix well, take it out after marinating for 7 days (turn it 1 time in the middle), wash the surface with water, and thread it with a rope at one end of each meat.

Tips for making cured pork: This method can be used to make cured beef, preserved chicken, preserved duck, preserved fish, etc. When curing chicken and duck, you need to split the chicken and duck from the back, remove the internal organs, snort sacs, wash, and cut the thick part of the thigh meat to absorb the flavor.

When making preserved fish, the gills of the fish need to be removed, and the belly and gills should be cut open to remove the internal organs and gills before other processing.

1. Materials:

1 pork leg, star anise, 3 pieces, 1 slice of cinnamon, a spoonful of Sichuan pepper, 4 dried chili peppers, appropriate amount of green onions, ginger and garlic.

2. Method: 1) Cut the pork leg into pieces first, blanch it in a pot under cold water (the water is boiled to the degree) and remove it.

2) Heat the oil in a pan and put the peppercorns, star anise and cinnamon. Then put the blanched pork leg and stir-fry, put the cooking wine after the fragrance comes out, and continue to stir-fry until the cooking wine is clean.

3) Put the green onion, ginger and garlic, add water to cover the meat, and put it in the pressure cooker for half an hour. Remove from the pot and reduce the soup, then add a little minced garlic and green garlic.

Bacon Making|City Family Edition.

Ingredients preparation: 1000 grams of pork belly (pork leg or pork belly is the best) Marinade: 30 grams of coarse salt, 15 grams of white sugar, 30 grams of high white, 30 grams of light soy sauce, 20 Sichuan peppercorns, 1 star anise, 1 large piece of dried orange peel lavender:

1 cup of white rice, 1 small packet of black tea, 1 large piece of dried orange peel, and the steps of making sugar.

1.Prepare the marinated seasonings, cut the pork into thin strips and wash them in cool boiled water, drain and set aside.

2.Spread the coarse salt evenly over the pork and knead by hand for 2 minutes.

3.Put the sugar, light soy sauce, Sichuan peppercorns, star anise (break into small pieces), and dried orange peel (break into small pieces) into a large pot.

4.Place the pork in a bowl and turn it a few times to coat it with the marinade.

5.Pour the pork along with the marinade into a thick, sturdy plastic grocery bag, expel the air, and seal it tightly.

Move to the 0 degree refrigerator layer and marinate for 5-7 days (generally 3 days of marinating can absorb the flavor, but the longer the marinade, the more fragrant it is.)

6.Take out the marinated bacon, clean the marinade on it with your hands, pass it through the top with a thick cotton rope, and tie a knot.

7.Dry the cured meat in a clean, ventilated and cool place for 5-7 days (the specific drying time depends on the temperature at that time, it must be below 15 degrees, so that the meat will not be bad).

8.The dried bacon can be recovered, and the surface of the bacon is very dry, but the inside of the meat is still soft when pinched. (Don't get too dry, it's not tasty if it's too dry).

9.Use the oven to smoke, first lay a piece of tin foil on the baking sheet, pour rice, 1 small packet of black tea, 1 large piece of dried orange peel (break into small pieces), 2 teaspoons of white sugar, mix evenly.

10.Turn on the oven on a single heat, 250 degrees, put the bottom layer of the baking sheet, put the pork on the penultimate layer, then cover the pork with a piece of tin foil, 250 degrees on a single heat, and bake for 25 minutes. (At this point, you can see that the rice underneath is burned black and the oven is rising.) )

11.If you don't have an oven, use a waste wok, spread a layer of tin foil on the wok, pour rice, black tea, orange peel, sugar and then put a shelf on it, put pork pieces, cover a newspaper or tin foil on the pork, cover the pot, use medium-low heat to smoke, generally smoke for 10-20 minutes, to see the pot straight out, the pork can turn brown.

12.The smoked bacon is allowed to cool naturally, then wrapped in a plastic bag and stored in the refrigerator or frozen.

Precautions. 1. This practice should actually be called sauce meat, not bacon in the traditional sense, and the traditional bacon is only salt, not others. This one only releases raw soy sauce without salt.

2. Add an appropriate amount of height to the marinade of smoked bacon to prevent it, just use the height, not much, we can eat in a small bowl and a small half bowl.

3. Remember not to add water to the marinade of smoked bacon.

4. The marinade of smoked bacon should be about three-quarters of the meat, otherwise it will be too salty.