How to make pickled pork delicious, how to marinate pork to make it delicious

Marinated pork can be used to stir-fry bamboo shoots, or sausages are good.

There are many, many varieties of cured pork, and bacon is available in the south. How much salted meat is tasted in the north, let's talk about the north. First, cut the meat into slices and add salt. Wine. Thirteen incense. Light soy sauce. Dark soy sauce, ginger, shallots and a little sugar marinated for a few hours can be fried or fried.

Ingredients: 10 kg of pork belly with skin.

Ingredients: 100 grams of chili powder, 20 grams of Sichuan pepper powder, 10 grams of pepper powder, 50 grams of five-spice powder, 100 grams of salt, 2 catties of craft soy sauce, 1 kg of mash.

Method 1, when buying pork, you should choose pork belly with skin, or elbow meat, cut into more than 2 catties of pieces, easy to eat, don't wash the meat.

2. Use a wok, add it to 50% heat, put the chili powder, pepper powder, pepper powder, five-spice powder and salt into the wok and fry over medium heat until fragrant, let it cool and set aside.

3. Spread the mash evenly on the meat pieces, spread a thin layer, and then evenly and thinly spread the fried spices on the meat pieces, put them in a large basin, and marinate for 2 days.

After the day, pour the soy sauce into the pot of marinated meat, the soy sauce is best all over the meat, after marinating for 2 days, turn it over, and turn the meat pieces below to the top, so that each meat piece can be marinated evenly, and marinate for another 2 days.

5. In this way, the time is marinated for a total of 6 days, take it out, first spread a few thick old newspapers on the indoor floor, let the meat pieces drip soy sauce water at home, and then put the meat pieces outdoors to let the natural air dry, and after 40 days, you can eat.

Tools Raw materials.

1000g pork

10g star anise, 6g cinnamon, 10g cumin

50g sugar, 20ml dark soy sauce, 20ml light soy sauce

Handling meat. Here we need to use the kind of pork with skin, generally from the supermarket to buy pork with skin on the top may have unshaved hair, so we have to use a knife to scrape the surface of the pig skin a few times, the hair on the top is cleaned, and then washed for later use.

The production process. Add light soy sauce and dark soy sauce to the pot in a ratio of two to one, that is, if you use 1000 grams of light soy sauce, then use 500 grams of dark soy sauce, and then add an appropriate amount of sugar and salt to the pot.

Take out the prepared spices and put them in the pot, directly turn on the high heat and cover the pot to cook, pay attention to the situation in the pot when cooking, and add cooking wine after the seasoning in the pot is boiling.

Stir well with chopsticks and dip the sauce in the pot to taste, the main taste is saltiness, if you prefer to eat salty, it may feel a little light, then you can add some salt according to your personal taste.

Find a container that can be sealed, preferably a ceramic jar, and place the processed pork in the jar, making sure that the pork skin fits snugly against the sides and bottom of the jar.

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The sauce is poured into the jar after cooling, sealed with plastic wrap, then the lid of the jar is added, and the pork is turned over after two days.

After marinating for about three days, the pork is removed from the jar and hung on a rope on a balcony or drying rack to air dry.

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Pork marinated delicious method:

Take stir-fried meat with chili peppers, for example

Ingredients

1 piece of pork belly, 6 8 green peppers, 3 cloves of garlic, 1 small piece of ginger, light soy sauce

Cooking wine, soy sauce, salt, and vegetable oil.

Steps. Wash the green pepper and cut into shreds, cut the garlic into thin slices, and shred the ginger; Wash the pork belly with water, drain and cut into thin pieces.

Evenly sliced meat;

The sliced meat is packed in a basin and ready to marinate, add a little shredded ginger to grasp well, and then add 2 tablespoons of cooking wine

1/2 teaspoon salt, grasp and marinate for 10 minutes;

Pour out the marinated meat slices with the blood water from the marinade, then pour in a small spoon of vegetable oil, mix evenly with chopsticks and let it stand for later use;

The meat slices are grabbed with vegetable oil, and after being put into the pot, there is a cooling oil insulation, and the pork will not be so easy to cook too quickly, and it is not so easy to fry old).

Heat the oil, add the ginger shreds and stir-fry until fragrant, then pour in the garlic slices and green peppers, and fry over high heat for 10 seconds;

Then pour in the marinated meat slices and fry them over high heat until the meat pieces are raw;

Add a little water, add an appropriate amount of light soy sauce and salt to taste, stir-fry well and then remove from the pot;

The fragrant and tender chili stir-fried meat is ready.

Tips: When marinating pork, don't just add salt, add a little more "vegetable oil" The meat is fragrant and tender, super flavorful;

No matter how to make pork, braised or stir-fried, the first step must be marinated, the marinated meat will taste more fragrant and delicious, but the marinated meat is not just a little salt, you also need to master certain skills, otherwise the marinated meat will taste very chai and not easy to taste.

Tips for marinating pork:

Most people only put salt in the marinated meat, and the marinated meat loses too much water, and it is easy to fry it when it is cooked, so when marinating pork, you must not only add salt! Add a little more "vegetable oil" to ensure that the marinated meat is fragrant, tender and super flavorful! "It" is a must-have for cooking – vegetable oil.

Here's how to marinate the delicious pork:

Ingredients: 500 grams of pork belly, 25 grams of salt, 45 grams of light soy sauce, 15 grams of dark soy sauce, 15 grams of white sugar, 15 grams of high liquor, 10 Sichuan pepper chicken pieces, half star anise.

The steps are as follows: 1. After washing the pork belly, cut it into an appropriate length of sweet potatoes, pour in all the salt, slowly knead and stare at Xiaoluo for about two or three minutes, and marinate for about an hour!

2. Pour everything except liquor into a small basin in the remaining accessories, heat until mixed evenly, a little smoking, and let cool for later use!

3. Add liquor to the thoroughly cooled excipients and stir well!

4. Put the two fresh-keeping bags together, put the pork belly in, and then pour all the auxiliary mixture into it.

5. Put the whole bag in the basin, put it in the refrigerator and refrigerate, turn the bag down every day to ensure that every part of the meat is soaked almost, and it can be marinated for about 4-7 days!

6. Take out the meat after marinating, remove the peppercorns stuck to the meat, tie the meat with a rope, and put it in a cool and ventilated place to dry for about 7 days.

Ingredients: pork: 100 kg salt: 14 16 kg.

How to make it: 1. Extraction: Cured meat raw materials are divided into two types: bone-in and bone-free.

The cured meat with bones is processed in different parts of the raw meat, and the material is taken in slices, small pieces, and hooves and legs according to the different parts of the raw meat. Fragmentation refers to the removal of the head, tail, and back of the legs; A small piece refers to a rectangular piece of meat (legs and feet are pork legs with claws) of about kilograms each.

2. Refurbishment: Finishing and removing minced meat, dirty blood, lymph, broken oil, etc., in order to penetrate the salt, it is necessary to cut a knife every 2 6 cm on the meat block, and the concentration is generally 1 3 of the meat quality. The size of the knife edge, how much is the depth, according to the temperature and muscle thickness, such as the temperature above 15, the knife edge should be larger, more, in order to speed up the pickling speed; 15 Below it may be smaller, and less so.

The next day, then add a large amount of salt, rub the salt evenly, stuff an appropriate amount of new salt at the knife edge, and stack it neatly into a stack. After 4 5 days of overturning, the upper and lower floors are reversed; and sprinkle with an appropriate amount of fresh salt. After about 7 days of resalting, it should be turned over in time and a small amount of salt should be applied.

It takes about 25 days to rub the salt three times to make it a finished product. 4. Fixed salt: cured meat can be stacked in -5 cold storage for preservation, or it can be immersed in 24-25 degrees of salt water.

If there is turbidity and peculiar smell of salt water, it means that the salt brine has deteriorated, and the salt brine must be re-boiled before use.

The taste of cured meat is quite beautiful, which has a large salt component, salt can inhibit the growth of bacteria and microorganisms, of course, cured meat also has such an effect, the protein content in cured meat is very high, can promote the growth of damaged cells, and can also maintain the acid-base balance in the human body.

1.First, wash the appropriate amount of pork.

2. Then cut into large pieces and put them in a basin.

3. Then add an appropriate amount of light soy sauce.

4. After that, add an appropriate amount of salt 5, then a spoonful of sugar 6, then add an appropriate amount of oyster sauce 7, and then add an appropriate amount of green onion and ginger slices.

8. Finally, sprinkle with your own ground cumin powder and stir evenly to marinate for at least two hours.

1: It is generally better to make cured meat from late November to early January, because during this time period, the weather is relatively cold, and the cured meat does not stink.

2: The selection of cured meat is also more important, if you go to the market to buy meat and make it yourself, it is recommended that you buy the fat part of the meat that looks shiny like the oil is going to flow out, touch the fat meat, it is greasy, and the water-injected meat feels like there is water on your hands. Looking at the pork skin again, a good pork skin is white and will not be red or purple.

Generally, it is best to use pork belly and pork leg meat as cured meat.

3: Divide the meat into small pieces and add condiments according to your taste, some people only like to add salt, and some people add green peppercorns, soy sauce, ginger, etc. in addition to salt. Mix the condiments well, then evenly spread the spices on top of the meat, and put them in a basin to marinate for one to two days.

1. Prepare materials.

A piece of pork belly, Sichuan pepper, salt, high liquor, clay pot.

Second, the production steps.

1.Take a piece of prepared pork belly, use a knife to remove the blood stains and minced meat on its surface, do not wash it with water, but use a slightly damp cloth to wipe the surface of the meat clean, and put it in the wind to dry, until it is not sticky to the touch;

2.Use a knife to cut an incision every 5 inside the surface of the meat, the depth of the mouth should match the temperature, the higher the temperature, the deeper the mouth, and vice versa;

3.**Hot pot, prepare an appropriate amount of salt and peppercorns, put them in a hot pan, and stir-fry, when the peppercorns are fragrant, turn off the heat and cool down;

I think it's better to marinate it with light soy sauce and some vinegar, so that you don't need to put any condiments in the stir-fry, and it tastes pretty good.