How to make homemade sauce meat delicious, homemade sauce meat

Ingredients. Fatty lean pork.

1000 grams. Accessories. Salt.

20 grams. Dark soy sauce.

20 grams. Light soy sauce.

20 grams. Sugar.

30 grams. Allspice.

1 teaspoon. Water.

50 grams. Steps.

1.The pork is cleaned and dried.

Note: Plum meat, foreshell meat, and pork belly are acceptable, and do not use whole lean meat.

2.Put 20 grams of dark soy sauce, 20 grams of light soy sauce, 15 grams of salt, 30 grams of sugar, 1 teaspoon of five-spice powder and 50 grams of water into a small pot, boil over medium heat for 2 minutes, turn off the heat, and let it cool until it is cool and ready to use.

3.Evenly dip the meat in the sauce piece by piece, put it in a large bowl, cover it with plastic wrap, put it in the refrigerator, and marinate for 2-3 days.

4.After a day, take it out and turn it over, continue to cover it with plastic wrap and put it in the refrigerator.

5.After marinating for 2-3 days, take it outside to dry in the shade. Be careful not to let all kinds of insect bites, and the temperature of the meat should not be too high, preferably not more than 15 degrees, and should not be exposed to strong light.

6.When you take it back in the evening, taste it and sprinkle some salt if it's too light.

7.Receive it in a crisper bag and put it in the refrigerator.

8.On the second day, take it out to dry in the shade for about 2-3 days, until it becomes a dry strip of skin, and it is a bright sauce red when cut.

Tips: 1.Don't dry the meat too much and keep it moist. Choose plum meat, foreshell, and pork belly, and don't use whole lean meat.

2.Be careful not to let all kinds of insect bites.

3.The temperature of the meat should not be too high, preferably not more than 15 degrees.

4.Sauce meat is generally spiced type, not too salty, slightly sweet, and the sun-dried sauce meat should be stored in the freezer.

5.Soak for a few minutes to wash off the dust and slice for cooking.

1. Ingredients: 5000 grams of pork with skin, 1000 grams of soy sauce, 200 grams of refined salt, 200 grams of green onion and ginger, and 10 grams of medicinal materials.

2. Prepare for stuffy work: scrape and wash the pork, cut it into 10 pieces, put it in a pot of water, boil it over a strong fire, and then wash it in cold water; Cut the green onion into 3 cm long segments; Ginger patted slightly; Wrap the medicine in a cleaning cloth.

3. Add water to the pot (to diffuse the meat as the degree), put in the meat, soy sauce, salt, green onion, ginger, and medicinal materials, press the meat with an iron grate, boil it on a hot fire, skim off the foam, move it to a slight fire and simmer, remove it when the meat is cooked, and put it in a basin with the skin down to cool. The soup in the pot is boiling, the hail shirt is skimmed off with oil slick, and it is poured into the meat bowl to cool. When eating, remove the cracked meat, cut it into thin slices and put it on a plate.

1. Marinated meat ingredients: Prepare 8 catties of pork belly, prepare 1 package of salt and some bay leaf peppercorns.

2. Stir-fry the ingredients and salt together into fragrant pepper salt, and spread evenly on each piece of meat.

3. Put it in a basin and marinate for 3 to 5 days, and then put it in a cool place to dry for a day.

4. Boiling sauce: Prepare 800 grams of soy sauce, a small amount of fennel, cinnamon, cardamom, green onion and ginger, chili, pepper, Sichuan pepper, 1500 grams of rice wine, and 400 grams of white sugar.

5. Bring all the ingredients together and melt the sugar.

6. Sauce meat: After boiling the sauce for 5 to 10 minutes, turn off the heat, let the sauce cool, and put the meat in after cooling.

7. Cover with several layers of plastic wrap, sauce for 5 days, and when the sauce reaches the third day, take it out and turn it over, and continue the sauce.

8. After the sauce is ready, take it out and hang it in a cool and ventilated place and dry it for 1 to 2 weeks.

1. Ingredients: 500 grams of minced beef, 1 table spoon of bean paste, 2 tables and spoons of yellow sauce, green onion, ginger and garlic, Chaotian pepper, peanut sesame seeds, eggs.

2. Fine raw materials: peanuts are fried and crushed. Then fry the sesame seeds. The yellow sauce is boiled with water, the green onion, ginger and garlic are finely chopped, the red pepper is finely chopped, and the Chaotian pepper is very spicy.

3. After the oil is hot, add the bean paste and stir-fry until fragrant. More oil.

4. Add green onions, ginger, garlic and chili peppers and stir-fry until fragrant.

5. Add the yellow sauce and stir-fry until fragrant, stirring constantly, so that the oil and the sauce blend together, and the rich sauce aroma is also fried at this time.

6. Add minced beef, stir and stir-fry for 2 minutes.

7. Add the boiled eggs, dark soy sauce brown sugar and simmer for 10 minutes.

8. Add crushed peanuts and sesame seeds and boil for 5 minutes.

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.

Hope mine is helpful to you.