How to eat salted pork plain? How to marinate salted pork

Ingredients. 600 grams of pork belly.

Accessories. 3 tablespoons white vinegar.

2 halves of garlic (minced).

2 red peppers (chopped).

Ingredient. Tablespoon salt.

1 tablespoon five-spice powder.

1 tablespoon ground white pepper.

2 cloves of large ingredients. Salty and umami taste.

Steaming process. Days of time.

Advanced difficulty. Hakka salted pork practice steps.

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Prepare raw materials. <>

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Heat a pan with salt and ingredients, stir-fry over low heat until lightly browned, and let cool.

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Pour in the allspice and white pepper.

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Mix all the ingredients well.

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Wash the pork belly and wipe dry with a kitchen paper towel.

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Pour the sautéed marinade over the pork belly.

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Spread the marinade evenly over the pork belly.

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Put the pork belly in a plastic bag and refrigerate for 3 days.

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After three days, the marinated pork belly is removed and cut in half into slices.

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Place on a plate, cover with plastic wrap and steam in a steamer for 30 minutes.

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The remaining half is wrapped in tin foil. Bake in the oven at 200 degrees for 35 minutes, remove the slices. (You can choose one of these two methods according to your personal preference) mix all the dipping sauces and dip them.

Mix 3 tablespoons of white vinegar with dipping sauce, 2 halves of garlic (chopped), and 2 red peppers (chopped) to make a dipping sauce.

Material. 300 grams of salted pork, 2 garlic sprouts, 5-6 garlic heads, appropriate amount of white vinegar.

Method. 1. Slice the garlic sprouts diagonally. Garlic vinegar: Peel and crush the garlic, mix the white vinegar and set aside.

2. Roasting: Preheat the oven first, cut the salted pork into thin slices, put it in the oven and bake it, then sandwich the garlic sprouts, dip the garlic vinegar and eat.

3. Frying: The whole piece of salted pork, fry slowly in a hot pan over low heat, fry on both sides for about 20 minutes, put on a plate and let it cool and slice it, sandwich garlic sprouts, and dip it in garlic vinegar to eat.

Method: 1. Slice the garlic seedlings obliquely, peel and crush the garlic, and adjust the white vinegar for later use.

2. Preheat the oven first, cut the salted pork into thin slices, bake it in the oven, sandwich the garlic seedlings, dip the garlic and white vinegar, and it is ready to eat.

Salted pork is bacon (smoked), the original bacon eating method: bacon is washed and cooked, sliced can be eaten directly, or sliced and garlic seedlings are stir-fried together, especially fragrant.

Salted pork is eaten in its original flavor, it is best to steam, cut the salted pork into thin slices, and then put it in water to soak out the excess salt, add some shredded ginger to the plate, and steam the shredded green onion on the drawer to remove the original taste.

How to marinate salted pork (cured pork):

Preparation of raw materials]: 10 kg of seam meat, 150 grams of salt, 4 grams of bay leaves, and 10 grams of peppercorns.

The practice of marinating bacon]:

Step 1: Prepare a basin first, then sprinkle a little bay leaves, peppercorns, and salt on the bottom of the pot, then put the meat into the basin, and then smear an appropriate amount of bay leaves, peppercorns, and salt on the meat, until all the meat is smeared with bay leaves, peppercorns, and salt.

Step 2: Cover the meat with bay leaves, peppercorns, and salt with plastic wrap, then press a brick, marinate for 3 days, and after 3 days, turn over the meat in the basin, put the bottom meat on the top, and put the top meat on the bottom.

Step 3: Then marinate the meat for another 4-5 days, when the time is up, take out the meat, and then rinse the marinated meat with water for later use.

Step 4: Put the washed bacon into the sun and expose it to the sun for about 7 days until the bacon is completely dried and ready for use.

4 points for marinating bacon]:

1.When marinating bacon, in addition to salt, you also need to put the two flavors of bay leaf and pepper, because bay leaf has a strong ability to increase flavor, it can make the aroma of bacon at least 3 times. In addition to the effect of removing the smell and increasing the flavor, the pepper also has the effect of sterilization, so when marinating bacon, we must add more bay leaves and peppercorns.

2.When marinating bacon, the meat bought back does not need to be washed, just salted and salted, if the meat is washed and then marinated, there are a lot of bacteria in the raw water, which may cause the marinated meat to become moldy.

3.After the bacon is marinated for 3 days, the bacon needs to be turned over, if it is not turned, only the bacon at the bottom has a strong fragrance, and the aroma of the upper bacon is relatively inferior.

4.When marinating the bacon, be sure to look at the weather forecast, if there is a big sun for 2-3 consecutive days, you can marinate, if there is no big sun for a day, please do not marinate, continue to marinate for 3-5 days is no problem.

When you marinate bacon, you must keep in mind the 4 points I said, and the sun-dried bacon also needs to be put into the refrigerator in time to freeze, so as to prevent the bacon from spoiling.

5 kinds of salted meat dishes

1. Boil the salted meat with a flat tip.

Ingredients: 200 grams of tender bamboo shoots.

Accessories: 60 grams of bacon and 10 grams of green onions.

Seasoning: 10 grams of chicken essence, 400 grams of water, 20 grams of chicken fat, 1 gram of salt, 10 grams of refined oil.

Cooking steps: 1.Tender bamboo shoots are changed to knives, and salted meat is steamed and then knives are changed;

2.Remove from the pot, drain the tender bamboo shoots with flying water, and then rinse and set aside;

2. Boil the bacon with pork.

Ingredients: 250 grams of pampas.

Accessories: 100 grams of bacon and 100 grams of dried shrimp.

Seasoning: 100 grams of broth, 5 grams of salt, 5 grams of green onion and ginger.

Method: 1. Bacon and dried shrimp are super classic Jiangnan ingredients, they are bathed in the thick soup made with old chicken, duck, pork bones, etc.

2. Wash and boil the cabbage, cut it into sections, and put it neatly on the bottom of the plate.

3. After the bacon is steamed, change the knife into slices 5 cm long, 3 cm wide and cm thick. Salt the chicken broth to taste.

4. Put the dried shrimp and salted meat evenly on top of the cabbage, add the soup stock with good flavor, and steam it in a steamer for about 10 minutes.

3. Roasted eel tube with double bamboo shoots with salted meat.

Ingredients: 250 grams of eel tube, 100 grams of salted pork strips, 75 grams of lettuce strips, 75 grams of fresh bamboo shoots.

Ingredients: 10 grams of ginger slices, 10 grams of green onions, 15 grams of fried garlic.

Seasoning: 12 grams of chicken essence, 30 grams of Huadiao wine, 30 grams of chicken fat, 1 gram of pepper, 500 grams of water.

Cooking steps: 1.Set aside the eel tube with oil, and set aside the salted meat, lettuce, and fresh bamboo shoots in boiling water;

2.Put chicken fat into the pot, stir the main ingredients of fragrant accessories and boiling water, add water and seasonings to boil, pour in the eel tube and reduce the juice over high heat.

4. The knife board of the small courtyard of the farmhouse is fragrant.

Ingredients: 150 grams of fragrant pork, 120 grams of wild bamboo shoots from Huangshan, 400 grams of salted meat.

Seasoning: Ingredient A (2 grams of salt, 3 grams of chicken broth and chicken juice, 1 gram of rock sugar) 75 grams of chicken fat, 10 grams of red pepper and shallots, 500 grams of broth.

Production: 1. Soak the wild bamboo shoots of Huangshan Mountain until soft, put them in a pot, add ingredient A and simmer with broth.

2. Cut the fragrant pork into corn-sized particles and spread them on the soaked camphor board.

3. Spread the simmered wild bamboo shoots of Huangshan on top of the fragrant pork, spread the salted meat on the top of the wild bamboo shoots, and steam for 20 minutes.

Crucial: The soaking time of wild bamboo shoots in Huangshan should not be too long, and the body should be soft, and the soup stock should be used in advance to taste.

5. Wind meat steamed Fenghua taro.

Production: 1. Take 150 grams of Anhui salted meat and soak it in water, steam it in the steamer until it is medium-cooked, and cut it into thin slices; 400 grams of Fenghua taro peeled and cut into thick slices with centimeter thickness;

2. Place the fish head and salted meat on the plate at intervals, add 3 grams of chicken essence and monosodium glutamate, 5 grams of steamed fish soy sauce and cooked chicken fat in Yujiakang Kitchen, steam them in the steamer for 20-25 minutes, take them out, and garnish them with 4 grams of shredded green onions, shredded green peppers and shredded red peppers.

Features: This dish combines Anhui salted meat with Fenghua taro, after steaming, the taro absorbs the deliciousness of the salted meat, the taste is soft and glutinous, and it is very delicious.

First cut the cleaned meat into thin slices and put it on a plate, then cut the pepper prepared in advance into cuts, cut the garlic into segments, wash the pot and burn the oil, pour in the meat slices and stir-fry the raw ones, put in the soy sauce until it changes color, pour the peppers into the pot and fry until it is almost cooked, put the garlic in, fry a few times and you can put it on the plate, because it is marinated meat, so you don't have to put salt again, so you can eat a big bowl of rice with a plate of simple and rice slices, eat into the mouth and buy fresh meat has a different taste, especially fragrant.

Preparation materials: 4000g of sandwich pork, appropriate amount of hot water, appropriate amount of coarse salt.

1. Raw materials are ready.

2. Grab a handful of coarse salt with your hands and rub it evenly on the pork. Rub it 3 times repeatedly.

3. After wiping and rubbing, lift the meat pieces and shake off the large salt grains, and keep the small ones that will stick to the meat pieces and are not easy to shake off, and then put the meat pieces neatly and flat in the container and compact them. Cover with a transparent net lid and marinate for 24 hours at room temperature between 20 and 5 degrees.

4. After marinating, rinse the salty juice on the surface of the meat with a heat of about 40 degrees. This step is important. (Because the steps make the saltiness of the meat more uniform inside and out, and also make the meat dry faster) Wash and drain.

5. Hang it piece by piece with an iron hook and place it in a place where the sun is directly exposed and ventilated. Drying in a place with direct sun and ventilation only takes 7 consecutive days to finish.

6. Dry until the meat is completely dry and hard, and cut the large piece of meat into two sections, which is convenient for packaging and storage, and also convenient for eating in the future.

7. Put it in a sealed bag, put it in the refrigerator and refrigerate, and take it as you eat.

Pickled pork method: 10 catties per pork and 1 catty of salt. The meat is first sliced, beaten four or five times with the palm of the hand, then the salt is fried and rubbed on it, and pressed tightly with stones.

The next day, the water comes out, a little nitrate, a day over, pickled for six or seven days, dried in the summer, sunbathed in winter, all slightly dry and used. Another method: first cut the pork into strips, soak it in cold water for half a day or a day, and scoop it up.

Each layer of meat, with a thin layer of salt, put it in a basin, press it with a heavy object, cover it tightly, and never move it. To use, pick up according to the level, and still leave the salt water. The operation method of the local pickled pork is to cut the fresh pork ribs into a centimeter square, add pepper, salt, pepper, star anise, fennel, grass fruit and other ingredients, mix well with the meat pieces and knead thoroughly, put them into the clay pot with the cured meat water, put two layers of banana leaves at the mouth of the clay pot and then cover it, paste a layer of plaster on the gap between the lid and the body of the pot, and place the clay pot in a cool place.

After about two months, the pork is marinated. When eating, take it out of the can, its color resembles fresh pork, steamed and boiled, and its taste is fresh and fragrant. The sour pickled pork made by the flower waist Dai is very particular, after killing the pig, first remove the pig hair, and then use firewood to roast the whole pig yellow, after breaking the belly and rinsing, cut it into pieces and boil it in boiling water for a while, then take out the pork and cut it into small slices, put it in a large vat, mix with condiments (salt, chili, Ru rice fried yellow ground noodles, liquor, spices, etc.), stir evenly, marinate well with a suitable jar, seal the mouth of the jar, in order to prevent deterioration, after half a year, open the altar to eat, its taste is the best, sour and crispy, it is the best meal.

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

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

7. Then add an appropriate amount of green onion and ginger slices.

8. Finally, sprinkle your own ground cumin powder and stir evenly to marinate for at least two hours, I hope my answer can help you, and you can ask me questions at any time if you have any questions. Dear, looking forward to your praise [pitiful] [pitiful].

1.Raw materials: Lean pork with skin, rib meat is preferred, cut into strips about 25 cm wide and about 25 cm long.

2.Pickled salt accounts for about 5% of the meat, too little is easy to spoil, at the same time add star anise, peppercorns mix well and marinate for 24 hours.

3.Air-drying: Hang the marinated meat strips with hemp rope and hang them in a ventilated and dry place to dry.

Pour the salt down and cover it for half a month, just take it up!

Summary. Pork contains some natural potassium salts and other minerals that give pork a certain salty taste.

Pork contains some natural potassium salts and other minerals that give pork a certain salty taste.

Can you elaborate on that a little bit more?

The notion that pork has its own salty taste is not accurate. Pork does not have a salty taste, but is determined by the natural ingredients in pork. The first is that the meat is relatively high in sodium, which makes the pork taste saltier.

In addition, just like humans, pigs also like to eat salty foods, which will also make the pigs have higher levels of sodium salt, which will make the pork taste saltier. In addition, the meat quality of different pigs also affects the saltiness of Jane Sui pork. Generally speaking, pork is not salty, but the result of a variety of factors.