How to marinate pork in the north? The method of marinating pork

Ingredients: Appropriate amount of plum meat.

Seasoning: appropriate amount of cumin powder, appropriate amount of oyster sauce, appropriate amount of sugar, appropriate amount of light soy sauce, appropriate amount of green onion and ginger, appropriate amount of salt.

Steps: 1. First wash the appropriate amount of pork and plum meat.

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

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

4. Add an appropriate amount of salt afterwards.

5. Then a spoonful of sugar.

6. Add an appropriate amount of oyster sauce.

7. 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.

To marinate pork, pork, salt and spices are usually prepared. Cut the pork into strips and rub the surface of the pork skin with salt so that it does not feel very hard, then mix the salt with spices and rice wine to spread evenly on the meat, marinate it in a jar for two days and then dry it.

Marinate the pork with salt and soy sauce. Put light soy sauce, dried chili, cinnamon, star anise, Sichuan pepper, rock sugar in a pot, bring to a boil over low heat, and let it cool. Put the meat in and continue to marinate it.

In fact, our pickled pork in the north is really very simple, basically wash the pork and massage the pork directly with salt, that is, knead to make the pork taste, and then hang it up and put it in a ventilated and cool place.

The people of the north cut the pork into one-inch square pieces and fried them thoroughly, until the meat pieces were browned red and cooled out of the pot, and then the meat was flattened in the tank and then filled with oil for storage. This cured pork can usually be stored until the autumn and winter of the following year.

Clean the pork, and then press a pound of meat and two taels of salt, well, this method evenly spreads this salt on the meat, and puts it there to marinate.

Generally, it can be marinated directly with salt.

Some also put various spices.

Plus smoked.

The method of marinating porkIngredients: 500 grams of mustard gnocchi, 100 grams of pork (lean), 20 grams of pork (fat).

Excipients: 1 star anise, a little green onion, a little ginger, an appropriate amount of vegetable oil.

Steps: 1. Prepare all the ingredients.

2. Cut the mustard gnocchi into shreds, not too thin, slightly thicker than shredded potatoes, rinse in clean water to remove the salt after cutting, be sure to wash it several times, taste it, like the saltiness of the usual stir-frying, and control the moisture after washing. Shred the pork, chopped green onion and ginger and set aside.

3. Heat the wok, add a small amount of vegetable oil, put in the pig fat, and smelt it into fat residue over low heat.

4. Add green onion, ginger and star anise and stir until fragrant.

5. Add the lean pork and stir-fry over medium heat until it changes color.

6. Add the pimple silk and stir-fry for a few minutes, fry the water dry, and fry the fragrance.

7. Add a little old soy sauce to adjust the color, a little sugar, chicken essence to taste, stir-fry well and then get out of the pot.

How to marinate pork deliciously.

Material. 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, easy to eat, and 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.

6. When eating, wash the meat pieces, then cut them into 2 small pieces, put them in the steaming compartment and steam them to eat, it is best not to boil them, they will lose their fragrance after boiling, and steam them in a general steamer for 30 minutes.

7. After the meat is steamed, cut it into thin slices when it cools a little, and eat it directly, the taste is very fragrant, the color of the meat is very good-looking, the skin of the meat is dark red, the fat is transparent, the lean meat is dark red, especially the aroma, you can't help but salivate when steaming.