How to marinate salted meat in soy sauce, how to marinate salted meat in soy sauce

Ingredients. 8 pounds of pork hind leg meat.

Accessories. 350g light soy sauce.

100 grams of dark soy sauce.

50 grams of rock sugar.

100 grams of salt.

Sichuan peppercorns to taste. Large ingredient 4-5 pieces.

Cinnamon to taste. A few bay leaves.

A little five-spice powder (can be omitted).

A little ginger powder (optional).

200 grams of warm water.

High liquor to taste.

Steps to make soy sauce bacon.

Divide the pork, wash it, and control the moisture.

The marinade is ready;

Put all the seasonings and wine into a soup pot, bring to a boil over medium heat, and stir until the rock sugar melts;

Turn off the heat and let it cool, pour in the high liquor and stir well;

Put in the pork marinate, turn it once a day, and marinate for 6-7 days.

Take out the marinated pork, wear the meat with a cotton rope, hang it in a cool and ventilated place, and dry it for about 10 days until the meat skin is tightened, and then you can hang it in a cool place indoors for storage, or you can wrap it in plastic wrap, store it in the refrigerator freezer, and take it as you eat, so that you can put it for a year until the second year when the bacon is pickled. This is the first day to dry, and the skin is still wet.

It's the fifth day and the epidermis is a little dry;

This is the eighth day, the skin is dry and tight, and the lean flesh is brownish-red;

This is the tenth day, the skin of the meat is translucent, dry and hard to touch with your hands, and the lean flesh is dark brown, so you can take it indoors and hang it in the shade.

How do you marinate meat in soy sauce? Bring the soy sauce to a boil and let it cool, then put the boiled meat into the soy sauce to marinate.

1.Put soy sauce, sugar, white wine, refined salt, Sichuan pepper, cinnamon, star anise, licorice, ginger juice, and five-spice powder in the pot together, put it on the fire and boil until the fragrance comes out, then pour it into the porcelain basin to cool.

2.Cut the pork into about 500 grams (a total of 5 pieces), put it in the cool soy sauce, cover and marinate for 5-8 days, check once a day, check whether the soy sauce submerges the meat, and turn the meat with bamboo chopsticks until the skin and lean meat are dark red, then take it out, dry it, and wait for 10 days before you can take it off.

You don't need to put soy sauce in marinated salty meat, otherwise it will be even saltier.

Cured bacon is also known as cured bacon, is Henan, Jiangsu, Zhejiang, Anhui Rangdan, Hunan, Hubei, Jiangxi, Yunnan, Guizhou, Sichuan and other humid climate areas unique to a local cuisine, belongs to the marinated pickles, the taste is salty and fresh, mostly seen in the south, and mostly seen in the winter before the Spring Festival, because the winter weather is colder, not easy to deteriorate and used to welcome the New Year, entertain guests. Here's how it works:

1. Put the salt and peppercorns in the pot and fry until fragrant.

2. Cut the meat into pieces of about kilograms, knead the surface of the meat with fried hot pepper salt, then put the meat in a clean small tank, sprinkle the remaining pepper salt on the meat surface, and press the smooth beam with a clean weight on the surface of the meat to cover the cylinder mouth.

3. After marinating for 3 to 4 days, turn the meat up and down, press it with a heavy object, and after marinating for 4 to 5 days, take out the meat and hang it in a cool and ventilated place. After drying, move to a clean jar for preservation, and sprinkle a layer of fine salt on the meat surface, and take it as you like in the future.

It can be hung out in about four or five days.

Materials. Ingredients. 1500 grams of pork belly.

Accessories. 250 grams of edible salt, an appropriate amount of star anise, an appropriate amount of fennel, and an appropriate amount of bay leaves.

The practice of marinating bacon meat.

1. Put salt, star anise, fennel, bay leaves and other spices together and stir-fry.

2. Then use a knife to scrape the skin of the meat clean, do not wash.

3. Wait until the fried spices and salt have cooled before starting.

4. First of all, sprinkle a layer of salt in the basin and put a piece of meat in it.

5. Salt both sides of the meat balls, and then sprinkle another layer of salt.

6. Put another piece of meat, a layer of salt and a ridge of simple orange meat, and store it in a ventilated place for four days after all the meat is placed.

7. In this way, it can be marinated for four days, and then it is hung up and dried to open.

8. Finished cured bacon meat picture.

Ingredients for soy sauce marinated meat: 5 kg of pork belly, 250ml of light soy sauce, 120ml of dark soy sauce, 25 grams of rock sugar, 25 grams of high liquor, ginger, cinnamon, star anise, bay leaves, 1 pinch of Sichuan pepper.

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Pounds of high-quality pork belly, do not need to be cleaned, wipe the stolen goods on the surface with a kitchen paper towel, and pluck the hair on the skin.

3. Cut the meat into strips to absorb the flavor.

4. Pour 25 grams of high liquor into the cooled soy sauce juice and mix evenly, then put the cut meat strips into the pot in turn, stir constantly, let every part of the meat be stained with soy sauce juice, and put it in the refrigerator for 3-4 days. During this period, I took it out every day to turn over the old noodles, the purpose of which was to make the meat taste better.

5. Before the end of the marinated meat, put the meat on the rack to drip dry the soy sauce juice to avoid dripping to the ground when drying.

6. Dry in a ventilated environment for 7-10 days. I basked in the sun for two days and then hung it on the north balcony to air dry. After the air drying, the soy sauce refers to the brother meat, which can be wrapped in plastic wrap and put in the refrigerator for freezing.

7. Crystal clear, can be steamed or fried, all delicious.

The above content refers to Encyclopedia - Marinated meat in soy sauce.

Ingredients: 5 kg of pork loin, 750 ml of soy sauce.

Steps. Wash the pork loin and cut it into small pieces about 3 cm thick; (This is a good loss, the ant sample is easy to dry) prepare a thick bottle of 750 ml of soy sauce;

Prepare a small and deep container, (do not use metal, metal utensils will release harmful substances during the immersion process), pour all the meat and soy sauce into it, and let the meat soak all in the soy sauce;

After soaking for 2 days, hang it and dry it in the sun for about a week;

Sauce meat after drying;

Add water to the pot and put it on the pot rack;

Put the meat in the pan;

Cover the pot with a lid and continue steaming for another 20 minutes after boiling;

Slice and arrange the steamed sauce meat on a plate, with a strong sauce flavor.

Directly prick the meat with nails to make it easier for the soy sauce to penetrate the same and more flavorful, and it is good to use it for stir-frying or other dishes.

Ingredients: pork belly, salt, water, peppercorns.

2. Then in a pot, put the salt and peppercorns together and stir-fry them to bring out the fragrance.

3. Then pour it out onto the plate and wait for the backup.

4. Then put the pork belly on a plate, spread the dried pepper just fried on the whole pork belly, and marinate for half an hour.

5. After the final marinade, put the pork belly into the well-adjusted brine and marinate for a few days.

The marinating method of Zhejiang bacon meat.

Preparation for marinating bacon meat.

Before marinating the bacon meat, you need to prepare five kilograms of fresh pork belly, one kilogram of edible salt and twenty grams of peppercorns.

Specific steps to marinate bacon meat.

1. Put the prepared edible salt and peppercorns together, then put them in a pot and fry them until they smell a faint aroma, then turn off the heat, and then take them out. Clear and fast.

2. Cut the prepared fresh pork belly into pieces of about 500 grams with a knife, and then spread it on the surface with fried pepper salt.

3. After smearing, rub it vigorously with your hands, then put the meat in a clean small tank, and then sprinkle all the remaining salt on the top of the meat.

4. After marinating for five days, turn the meat over, press it with a heavy object, then marinate it for five days, take it out after marinating, and hang the meat in a cool and ventilated place to dry.

5. Take off the dried meat, store it in a clean and dry tank, sprinkle the surface of the meat with less salt, and then cover the lid of the tank, and take it at any time when you want to eat.