How to make smoked meat with the same taste as a restaurant, so delicious that you can t put down ch

Smoked meat for us, if you want to make this, you can only do it if there is equipment in the countryside, people in big cities can't do it at all, in fact, everyone is wrong, we don't know the skills of making smoked meat, if you know, every family can make it, not to mention that only the countryside can do it, do you like to eat smoked meat? Do you want to make your own, and if you do, what do you have to do? Next, I will teach you the skills of making smoked meat, which must have 4 kinds of indispensable spices, and all dishes are delicious when stir-fried.

Necessary food: 5 catties of fresh pork belly, 200 grams of salt, 40 grams of sugar, 10 grams of sesame pepper, 15 grams of cinnamon, 5 grams of star anise, 1 clove flower, 10 grams of dried chili peppers, pure grain wine appropriately.

1. You need to prepare these 4 indispensable spices, namely cinnamon, star anise, cloves, and dried chili peppers. Dry fry them in a pan to bring out the fragrance. Then put it in a wall breaker and crush it.

Then clean the fresh pork belly, especially the pig hair, put it in the water to carry out the cleaning, cut it into strips, and make a few loan openings on the top of the meat, so as to give the raw pork more flavor in the case of marinating.

2. Fry the pepper and salt in a pot to bring out the fragrance, cool it out, then add white sugar and white wine, mix and grind. The marinade is done, the marinade is evenly coated on the top of the pork belly, be sure to coat it balanced, and then prepare a small pot for the pork, remember that the skin and meat are fried, and a layer of marinade needs to be sprinkled on the top when each layer of meat is laid, and then finally poured with pure grain wine, after all are ready, press the raw pork with hanging objects.

3. In the case of pickling, remember to roll often, so that the raw pork can be marinated very evenly and flavorfully, and after seven days, it will be almost, wash the pork belly with tap water, drain the water, hang the meat with a rope, and dry it in a sunny and naturally ventilated environment. Dry for 3 days and you're fine.

4. Spread tin foil in the pot, put tea, rice, orange peel and white sugar, then put the raw pork on the dice, after covering the lid, open the fire and smoke slowly, don't forget to turn on the range hood, open the window, until the smoke is golden brown, and finally remove the raw pork and put it in a cool and naturally ventilated area.

According to the specific smoked meat production steps, it can be known that in the case of pickling, cinnamon, star anise, cloves and dried chili peppers are indispensable, and the smoked meat is particularly delicious to make, and all the dishes are very fragrant.

First of all, we need to blanch the bacon, pour in the dried chili, garlic and bacon from the pot with oil, stir-fry until fragrant, then add the garlic sprouts, and wait for the garlic sprouts to be fried.

If you want the taste of smoked meat to be the same as that of the restaurant, you must use good fruit wood to smoke and roast, apple wood is recommended, and the smoking time depends on whether your taste is heavy or not, and the taste is heavy to smoke and roast for more time.

You can use some fruit wood plastic to homogenize, so that the bacon will have more flavor and retain the woody aroma.

Ingredients: 200 grams of smoked meat, 50 grams of Houttuynia cordata, 5 dried chilies, 2 grams of garlic sprouts, 3 grams of ginger, 5 cloves of garlic, appropriate amount of salt, appropriate amount of monosodium glutamate, appropriate amount of chicken essence.

1. First of all, wash and cook the smoked meat, because the smoked meat is generally salty, and the excess salt can be removed by boiling, about 5 minutes of boiling, and then drained after cooking.

2. Then slice the smoked meat, and if the knife is good, you can cut it thinner.

3. Chop the garlic sprouts, garlic, ginger and dried chili peppers for later use.

4. Cut the root of Houttuynia cordata into small pieces of about four centimeters for later use.

5. Add oil to the pot, pour in the smoked meat and stir-fry it for about a minute.

6. Leave the oil after scooping up the smoked meat, then pour the dried chili peppers, ginger and garlic into the stir-fry, stir-fry the fragrant and then pour in the folded ear root and fry together.

7. Finally, add garlic sprouts, pour in the fried smoked meat and fry together, add a little chicken essence, monosodium glutamate and salt to taste, pay attention! Don't add too much salt, it's best to taste it first, because the smoked meat itself has salt, and the root of the ear should not be fried for too long, and it will be fine to fry for about a minute.

8. Finally, turn off the heat and put it on a plate, and you can eat delicious smoked pork fried Houttuynia cordata.

Smoked bacon is a characteristic traditional famous dish, which is found in Hunan cuisine and Sichuan cuisine. Smoked bacon is a very distinctive New Year's product in Sichuan and Chongqing, and Hunan bacon is most famous for Hunan Anhua bacon and Xiangxi bacon. Anhua bacon has a large body, black color, smoked dry, fine meat and fragrant taste; Xiangxi bacon, the color is red and bright, smoky and salty.

Fresh pork is marinated in peppercorns, dried spicy seeds, and cooking wine, and then smoked over low heat with fragrant cypress branches. After the bacon is steamed, it is mellow and fragrant, fat but not greasy, thin but not stiff, and the aftertaste is endless.

Marinade: 30 grams of coarse salt, 15 grams of sugar, 30 grams of high liquor, 30 grams of light soy sauce, 20 Sichuan peppercorns, 1 star anise, 1 large piece of dried orange peel 2 > smoked ingredients: 1 cup of white rice, 1 small bag of black tea, 1 large piece of dried orange peel, 2 teaspoons of sugar.

Production Steps:1Prepare 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 white sugar, white wine, light soy sauce, Sichuan pepper, star anise (broken into small pieces), and dried orange peel (broken 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.) The specific marinating time depends on the temperature at the time, and it must be below 15 degrees Celsius, so that the meat will not spoil).

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 dry it too dry, it's not delicious if it's too dry)

9.I am reluctant to use my new pot for smoking, I use the oven to smoke, first lay a piece of tin foil on the baking sheet, pour rice, 1 small bag of black tea, 1 large piece of dried orange peel (break into small pieces), 2 teaspoons of white sugar, mix well.

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 black smoke is coming out of the oven.) )

11.If there is no oven, use a waste wok, spread a layer of tin foil in 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, and use medium-low heat to smoke, generally smoke for 10-20 minutes, to see the pot straight out of the black smoke, pork brown can be.

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

Stir-fried smoked pork with pepper and carrots].

Ingredients: half a pound of smoked meat, 1 carrot, 1 sharp pepper, a little garlic and ginger Production methods and steps:

Step 1: Prepare the smoked meat first, then wash it, wash it several times, and put it in the pot to steam until soft.

Step 2: Cut the steamed smoked meat until soft.

Step 3: Wash the peppers and carrots, cut them and set aside.

Step 4: Put the sliced smoked meat in the pan and burst the aroma and lard.

Step 5: When the lard bursts, add the ginger and garlic and stir-fry for 3 minutes.

Step 6: After 3 minutes, add the peppers and carrots and stir-fry together.

Step 7: Wait until the carrots and peppers are evenly cooked and ready to cook.

Step 8: Stir-fry the smoked meat with peppers and carrots, and it's done.

Tips] 1Smoked meat should be washed several times because the surface is dirty, so be sure to wash it vigorously. 2.

The smoked meat should be steamed until it is soft before cutting, otherwise the meat will be too hard to cut. 3.There is no need to add salt to stir-fry, because when making smoked meat, a lot of seasonings and salt are put to marinate, so there is no need to put salt when stir-frying.

How do you make smoked meat delicious? Generally, if the smoked meat is smoked, there will be a smoke smell on it, it is best to use cold boiled water in a pot before cooking, then put it in cooking wine, ginger to cook together, after boiling for half an hour, take it out, cut it into thin slices, put in capers, peppers and garlic seedlings and fry it together.

1. Wash and cook the smoked meat for 5 minutes, then drain and slice. Finely chop the garlic sprouts, garlic, ginger, dried chilies, and Houttuynia cordata into four-centimeter pieces.

2. Pour the smoked meat into the hot oil and fry for one minute. Stir-fry the dried chilies, ginger and garlic in the oil, stir-fry until fragrant, and then pour in the houttuynia cordata.

3. Don't fry it for too long, finally pour in the garlic sprouts and smoked meat and fry together, add an appropriate amount of chicken essence, monosodium glutamate and salt, turn off the heat and put it on a plate.

Ingredients: 5000 grams of pork (fat).

Seasoning: 250g salt to taste.

Rural Smoked Practices:

1.Material selection and strip cutting: select fresh fatty pork and cut it into long strips to kilograms.

2.Marinating: The cut pork strips are rubbed with salt 3 times, and the dry salting method is used for about 10 days in total, with salt once every 3 days, and the tank is refrigerated.

3.Smoking: The marinated pork strips are hung in the smoking room, and the distance between the smoked meat and the ground is 100 to 150 cm.

Stacked cypress leaves and firewood around as fuel to smoke, smoke, first small fire, and then cover chaff and so on as a smoker (such as using peach shell as a smoker, its smoke flavor is aromatic, for the top grade in bacon). The temperature of the smoking room should be kept at about 40, and the finished product will be smoked for 6 to 7 days.