How to make wind blown meat delicious, and what are the steps of making wind blown meat?

Wind blown meat is a famous ingredient with content, and it is also an environmentally friendly bacon in everyone's hearts. It is very tough, and unlike bacon, it does not have the choking taste of smoked meat, but it has a unique and fresh umami taste. It is also very simple to cool it at home, buy a fresh pork belly by yourself, the meat with fat will make the air-dried meat more fatty and moisturizing, smear the seasoning on the meat and marinate it, and it can be made after two or three days of wind and sun.

It is a famous dish belonging to Hunan. Almost every farmer in Hunan will make a little bit of their own, and they can eat a piece at home at any time, and the food they make is fragrant and reassuring.

It will not lose the nutrients of pork, and it can be used with any ingredient in one piece, which will make the dish taste different, unique but can make everyone like to eat. Let's make it with the dried bean curd that will be paired today. Xianggan itself is also a common ingredient at home, which is derived from beans and is high in protein and nutrition.

Stir-fried together, the taste really doesn't have to be said.

Today's main ingredients are 300 grams of pork belly, 3 pieces of dried fragrant peppers, 1 to 2 green peppers, and 1 red pepper. Some seasonings are also needed for a pinch of salt, 1 tablespoon of chicken bouillon, 1 tablespoon of dark soy sauce, and 2 tablespoons of light soy sauce. Isn't it as simple as it seems.

We are to marinate the wind-blown meat by ourselves, as mentioned above, to wash and drain the pork belly, smear the salt and pepper you can soak in soy sauce, or not, this according to our usual preferences, soaked in soy sauce meat, the color will be better, and the meat will be relatively moist. Hang on the balcony for three days. (This is a relatively simple way to make, and a more cumbersome way, today we can use a simple production) after the air-dried meat is cut into small slices, fragrant dried slices and meat size can be, pepper shredded for later use.

Heat the oil, pour cooking oil into the pot after the pot is dry, pour the meat into it and stir-fry, and feel that it slowly turns yellow and slightly burnt. Put the meat out, pour the fragrant dry directly into the oil, fry it in hot oil, and stir-fry the meat together. Add two spoonfuls of light soy sauce and one spoonful of dark soy sauce to continue to stir-fry evenly.

Put the red pepper and green pepper together and wait until the pepper is cooked.

With the addition of seasoning salt, the amount of salt is controlled by yourself according to your own taste, each person is different, and you can taste the saltiness by yourself after adding salt. Add a spoonful of chicken essence and stir well to get out of the pot. You can eat it on a plate, and friends who like spicy food can also add a little more chili powder.

Wind-blown meat is actually what we often call bacon, but this wind-blown meat will be simpler, you only need to smear the salt and then pass the soy sauce to hang it up and dry it, in fact, it will be similar to the practice of bacon. The flesh of the wind-blown meat is relatively hard, but the taste is relatively fragrant, because there are not many marinated materials, so the meat aroma is still very full.

Wind-blown meat is a well-known ingredient, can be jokingly called "environmentally friendly bacon", the farmer smeared the meat with salt, soaked in soy sauce, soaked and hung under the eaves of their own house for three days to dry. The meat is fragrant and juicy, and the taste is not like the usual smoked meat, and it tastes fragrant but not choking. The fresh spring bamboo shoots are a little salty with the help of the wind-blown meat, which is refreshing and not too vegetarian.

Ingredients. Choose pork belly with skin, although you don't like to eat fatty meat, but because you have to have fatty meat after salt to moisten your mouth, you can make it slightly fattery. After buying back, the pork skin must be removed from the hair.

Cured meat seasoning. About 40 grams of salt (it is best to use coarse-grained natural sea salt, and coarse salt for pickled products, the taste will be more fragrant), an appropriate amount of Sichuan pepper, an appropriate amount of liquor (the degree of medicine is higher), about 8 grams of sugar, if you like the rich taste, you can prepare another 3 grams of cinnamon, 1 gram of star anise, 1 gram of cloves, an appropriate amount of dried chili peppers, mix and crush. Wait for the addition of stir-fry and wait for salt and pepper, because I think I can't eat too many spices, and I feel that the taste of pepper and salt is already very fragrant, so only pepper and salt are used.

Pickled. Put the salt and peppercorns into the pot and fry them dryly, fry until the peppercorns are fragrant and remove from the heat, and when the salt is not hot, add white wine and sugar and stir evenly to make a marinade for marinated meat. While the marinade is still warm, spread evenly and carefully on the meat.

If you just make a little bit of it yourself to eat, the way is to put it in the crisper box, press it tightly, then cover the excess marinade on top and pour a little liquor, put it in the refrigerator to ensure the flavor, turn the meat over every two days, and pour out the oozing water. After 5 to 7 days of marinating, the meat has been flavored, carefully rinse the meat with clean water, hang it in a ventilated place and fully dry the moisture, and the salted meat is completed.

Edible. Wind-blown meat is a well-known ingredient, can be jokingly called "environmentally friendly bacon", the farmer smeared the meat with salt, soaked in soy sauce, soaked and hung under the eaves of their own house for three days to dry. The meat is fragrant and juicy, and the taste is not like the usual smoked meat, and it tastes fragrant but not choking.

The fresh spring bamboo shoots are a little salty with the help of the wind-blown meat, which is refreshing and not too vegetarian.

Materials: Meat, salt, appropriate amount of old ginger, appropriate amount of star anise, appropriate amount of cinnamon, appropriate amount of bay leaves, appropriate amount of pepper, appropriate amount of Sichuan pepper, about 10 catties of high liquor, 10 catties of mash juice and half a bowl of meat.

1. Buy fresh meat from the vegetable market, clean the residual hair on the meat skin, use a knife to scrape the meat skin, and scrape it directly without water.

2. Cut the old ginger into foam, put the pepper aside, and the mash juice should be fresh mash made in the vegetable market or at home to be active, and the supermarket bottled inactivated mash is useless. Break the star anise, cinnamon, tear the bay leaves, fry the salt in the pot, add pepper and spices to fry the fragrance, put it out and let it cool for later use.

3. Evenly smear a layer of white wine on each piece of meat, then smear the mash juice, knead and marinate for a while, and then sprinkle with ginger foam.

4. Put them all in the corner of the kitchen.

5. The salt of two or two eight, marinated for five days, it looks like the surface of the meat is sticky, which is the effect of mash fermentation, and the meat with mash juice must be washed before it can be dried, otherwise the surface is sticky with sugar, and the old dry is not dry.

6. Blanch a little water, quickly wash the meat, hang it up and clean the water with your hands, and tidy up the shape of the meat.

7. Hang it in a well-ventilated place to dry, and dry it to the extent you like it and store it (Sichuan generally dries for 15-20 days). It is recommended to vacuum the refrigerator for refrigeration, and if the refrigerator is frozen, it will last longer.

1. Ingredients: 300 grams of wind-blown meat, 3 pieces of spiced dried meat, 2 green peppers, 1 red pepper, 1 spoon of light soy sauce, a little chicken essence, a little dark soy sauce, and a little salt.

2. Pickled wind-blown meat (smear salt and peppercorns and marinate for one night, and hang it on the balcony to blow for 2 days).

3. Slice the dried fragrant, shred the chili pepper, and slice the wind-blown meat.

4. Pour a little oil into the pot.

5. Pour the meat into the wind, stir-fry the oil, the edge is slightly charred, and the meat is transparent and browned.

6. Push the meat aside, pour in the fragrant dry and fry it with oil, and stir-fry in the mixture.

7. Add light soy sauce and stir-fry evenly with dark soy sauce.

8. Add chili peppers, add a little water, and stir-fry over high heat.

9. Season the chicken essence and fry until the chili pepper is cooked. 10、

Hello: Air-dried meat usually needs a humid and cool environment to make, and the high temperature and humid climate in summer are not suitable for the production of air-dried meat. In a high temperature and humid environment, it is easy to lead to meat rot and mold growth, which affects the quality and shelf life of meat drying.

Therefore, it is advisable to use air-dried meat during dry seasons, such as autumn and winter. If you want to make air-dried meat in the summer, you need to control the temperature and humidity, use professional tools and equipment, choose ingredients suitable for summer, and pay attention to hygiene and food safety issues. In addition, in the process of making air-dried meat, it is necessary to pay attention to food safety and hygiene issues, and cultivate to avoid food poisoning incidents.

Ingredients: Pork belly.

Marinade: soy sauce, salt, Sichuan peppercorns, cooking wine, five-spice powder, monosodium glutamate.

Method: a. Cut the pork belly into long strips, put in the marinade, and massage.

b. Seal and put it in the refrigerator, turn it every day to let the color marinate evenly.

c. Marinate for 4-6 days, take it out and string it with a rope or bamboo skewer, and blow it in a cool and ventilated place for 1-2 days.

After cooking, the slices can't wait to fry with leek peppers to eat, so fragrant and fragrant Tips:

a. Stir-fry salt and peppercorns until fragrant, and then marinate the meat to make it more flavorful.

b. The color of soy sauce is better when marinated a little more, and the salt should be a little more, so that the meat is not easy to spoil.

c. The temperature of marinating must be low, otherwise the meat is easy to stink.

d. It is best to cover it with a gauze cover to avoid being violated by birds and animals.

Ingredients: Appropriate amount of pork belly.

Seasoning: Salt to taste.

3. Then rub it repeatedly so that the salt reaches every corner of the meat more fully.

4. After kneading, sprinkle a layer of fine salt on the surface of the meat, then press it tightly and place it in a cool place to marinate for about 7-10 days.

After the day, the meat is marinated, and the color is dark red.

6. Tie the meat up with a strong rope and hang it in a sunny place to dry until the oil comes out, and it will be fine for three days.

7. Stir-fry the finished product.

The fridge is not as good as it was yesterday. And I didn't eat wind meat without a refrigerator before.

1. Don't go into the water with pork belly, just salt it directly, and wipe the skin of the meat, and wipe it more, rather salty than light.

2. After smearing the salt, put it in the refrigerator without a lid for one day; Take it out, smear it with a little wine, smear the ginger and put it in the refrigerator for another day.

3. Take out and smear the five-spice powder, and then smear some ginger crushed and put it in the refrigerator for another day.

Fourth, hang it in a cool place to blow the north wind, about a week.

5. Wash with hot water, steam in an ordinary pot over high heat for 15 minutes, slice and fry with chili peppers.

Ingredients: 350 grams of bacon.

Excipient: white pepper.

50 g of seasoning.

3 grams of table salt. 4 grams of soy sauce.

6 grams of monosodium glutamate, 5 grams of garlic.

3 grams of cooking wine. 5 grams of oyster sauce.

3 grams of sesame oil. 50 grams of garlic (leaf).

50 grams of vegetable oil.

The practice of stir-frying the meat with white pepper and blowing the wind.

1.Steam the meat in the basket for 15 minutes, take out the cooled and cut into centimeter-thick slices, blanch and set aside for 2Soak dried white peppers in cold water for 5 minutes, wash and cut into 3 cm long sections; Cut the garlic leaves into sections, mince the garlic seeds 3

Put the pot on the fire, put in the vegetable oil, when it is 60% hot, put in the wind blowing the meat and stir-fry until fragrant, add soy sauce, cook the cooking wine and stir-fry well, put it in the bowl and set aside.

4.Put the bottom oil in the pot, add the minced garlic and white pepper to fry slightly after heating, add refined salt, monosodium glutamate and oyster sauce and stir-fry to taste, then add the wind-blown meat and garlic leaves and stir-fry evenly, pour sesame oil, and put it on the plate.