What is the method of marinated storage of pork?

Pork is our Chinese's favorite meat every day, there was no refrigerator before, people came up with a variety of ways to preserve pork, there are smoked ham, cured bacon, and cured pork. In the Hetao area of Inner Mongolia, the vast countryside of Inner Mongolia, the prairie, it is inconvenient to buy meat, the most common method of storing meat for local farmers is to marinate, winter to spring, the wise Hetao people of all generations will cut the pork into one inch square square or meat slices and fry thoroughly, wait for the meat to be burnt red out of the pot and then cool, in the tank the meat will be flattened and then filled with oil for storage. This cured pork can usually be stored until the autumn and winter of the following year.

Every family does this, and it won't be bad to eat for a year! Today, Fan Mulai will share with you the traditional marinated and stored pork in rural Inner Mongolia.

Local farmers generally marinate the domestic pigs or bought pork before the year, put them in a cool place, eat them at any time, and take them at any time, so that the pickled pork will not be bad for a year.

1.Freshly killed pork is broken down, the bones are removed, and it is broken down into small pieces.

2.Cut the pork belly with the skin into thin slices of about 5 mm. It's not good if it's too thin or too thick.

3.Slice the green onion and ginger, cut and put on a plate for later use.

4.Take an appropriate amount of peppercorns and ingredients, and put them on a plate for later use.

5.In a slightly larger iron pot, light the fire, add the lard and heat until melted.

6.Wait for the lard to melt completely, and the oil temperature is 6 into the heat, put in the peppercorns, the ingredients, and stir until fragrant.

7.Wait for Sichuan pepper and ingredients, stir out the fragrance, add green onion and ginger, and continue to stir fragrant.

8.Stir the green onion and ginger until fragrant and remove (do not stir paste).

9.Add the sliced pork belly to the pan and stir-fry until the water is removed.

10.Stir while adding, add all the pork that needs to be marinated to the pot, and stir-fry constantly, so that it does not stick to the bottom of the pot, it will be easy to paste.

11.Stir-fry until the meat is 7-8 years ripe, then it will become crispy, turn off the heat and remove it.

12.Prepare a waterless and oil-free basin in advance and sprinkle it with a layer of salt.

13.Scoop the fried meat into a basin and layer the meat with a layer of salt until all the meat is done, so that each piece of meat is evenly coated with salt on both sides.

14. Pour the fried meat oil into the stacked bacon after cooling, submerge all the bacon meat, and then put it in the refrigerator or a cool room.

15.The salty and fragrant pork is marinated, when you want to eat it, take out a few pieces, stir-fry vegetables, stew, and you can eat. Locals generally make a pig's meat like this, which can be eaten for a year, which is delicious and convenient.

Analysis of pork curing and storage methods.

1.In the vast rural areas of Inner Mongolia, where the population density is small, it is not too convenient to buy meat, and it is more convenient for every household to marinate pork and eat pork all year round.

2.The pork is stir-fried to bring out the moisture, and salt is added to ensure that the marinated meat is not easy to rot and spoil.

3.The mixed cured meat is poured with pork lard, which on the one hand blocks oxygen, and the pork is less likely to rot and deteriorate; On the other hand, the oil fried with Sichuan pepper, spices, green onions, and ginger is added to mix the aroma of various spices and make the meat more delicious.

4.The meat is cut into slices or small pieces, which is more convenient for later consumption. The cured meat made in this way is more convenient to eat than the meat frozen in the refrigerator.

You can make bacon from pork, first wash the pork, then coat the surface of the pork with salt, and then put it on top of the usual stir-fry, and you can eat it after a month.

1. When we preserve bacon, if the amount of bacon is relatively small, we can seal the surface of the bacon with plastic wrap, and the plastic wrap must be sealed with a few more layers, and it can be stored in the refrigerator after sealing. Wrapping the bacon with plastic wrap can isolate the meat from the air, so that it will not come into contact with the humid environment in the refrigerator, and no harmful substances will be produced. 2. Move a rope in the kitchen, and then hang the bacon on the rope, this practice is to hang the bacon in the kitchen for preservation.

Because when we are stir-frying, there will be some smoke, and the bacon will be smoked if it is hung there, and it can be smoked 3 times a day, and the dry environment around the bacon can be maintained with smoke, so the preservation time can be extended. 3. There is also a preservation method commonly used by Sichuan people, that is, to put bacon in the rice well. Putting bacon in Daogukang can give the bacon a ventilated and moisture-proof environment, and if the bacon is stored in such an environment, it will naturally not deteriorate.

After the pig's head is cut, it is smeared with white wine, pepper and salt, and marinated for 20 days, the specific method is as follows:

The materials that need to be prepared in advance include: 1 pig's head, an appropriate amount of two pot heads, 500g of salt, and an appropriate amount of Sichuan pepper.

1. The first step is to remove the miscellaneous hair and bones of the pig's head and cut it open.

2. Put salt in the pot and heat it.

3. Add Sichuan peppercorns and stir-fry evenly, then turn off the heat.

4. Smear the white wine on the pig's head, and wipe it well inside and out.

5. Then sprinkle with pepper and salt, and wipe well.

6. Put it in a basin and marinate for 20 days.

7. Hang up and air dry, and remove after air drying.

8. Put in cold water, light a fire and cook.

9. Boil for 5 minutes, blanch and rinse.

10. Add green onion and ginger and continue to cook.

11. Add cooking wine, mix well and cook for 90 minutes.

12. Remove and let cool, slice and finish.

1. Refrigerated preservation method, put the pork into a plastic bag, tie the plastic bag tightly, and put it in the refrigerator for freezing.

2. Salt preservation method, use a kitchen knife to cut a few knives on the pork raid meat, sprinkle an appropriate amount of salt, smear evenly with your hands, and put it in a cool and ventilated place.

3. Prepare a waterless and oil-free glass jar, put the pork into the jar, pour the soy sauce to cover the pork, and close the bottle cap to seal it.

4. Natural air-drying preservation method, cut the pork into pieces and hang it in a ventilated place for natural drying, so as to reduce the moisture content of the pork and achieve the preservation effect.

1. Cut the meat into slices and put it in a plastic sealed box, spray a layer of rice wine and cover it, and put it in the refrigerator room, which can be stored for a day without smelling. 2. Cut the meat into slices, then spread the meat in a metal basin, place it in the freezer to freeze hard, and then wrap the frozen meat slices with plastic wrap and put it in the freezer for storage, which can be stored for one month without deterioration. 3. Cook the raw meat and put it in the freshly boiled lard pot while it is hot, which can be stored for a long time.

2. Cut the meat into slices, then spread the meat in a metal basin, place it in the freezer to freeze hard, and then wrap the frozen meat slices with plastic wrap and put it in the freezer for storage, which can be stored for one month without deterioration.

3. Cook the raw meat and put it in the freshly boiled lard pot while it is hot, which can be stored for a long time.

4. Cut the raw meat into strips, coat some honey on the surface of the meat, and then hang it with thread and hang it in a ventilated place to dry, which can be stored for a period of time.

5. After spraying a little liquor on the raw pork, put it into a clean, mold-free and non-porous plastic bag, which can be preserved and fresh.

Pork, also known as pork meat, is meat obtained from domestic pigs and is the most popular meat in East and Southeast Asia. It is rich in protein, fat, carbohydrates, calcium, iron, phosphorus and other nutrients, and has the functions of replenishing deficiency and strengthening the body, nourishing yin and moisturizing dryness. There are generally two ways to eat pork, one is to eat fresh cooked food, and the other is to process and preserve pork before eating.

Processed pork products include ham, bacon, jerky, bacon and sausages.