How to eat the marinated pork in the south after it is dried?

You can make steamed air-dried meat in bean drums.

Wash the air-dried pork, cut it into thin slices and chop the dried chilies. Mix the air-dried pork with dried chili peppers, put it in a bowl, sprinkle the bean drum evenly, and put some monosodium glutamate and soy sauce. Put the garlic on top, then put it in the pot and steam for twenty minutes, and it's done.

The pork marinated in the south can be cut into slices after drying and then fried with chili peppers, and the result is very delicious and nutritious.

After the marinated pork in the south is dried, there are many ways to cook and eat, it can be used to steam and slice and eat, or it can be directly sliced and fried with other vegetables and fruits into dishes.

There are so many dishes that can be made with dried pork, you can stir-fry it with cabbage and chili, and you can also use tea tree mushrooms and other ingredients to stew in soup. You can also make fried rice.

After the pork marinated in the south is dried, it can also be eaten directly, or when stir-frying, the pork liver can be soaked and then cooked, which is more delicious.

After the pork marinated in the south is dried, we can use it to fry garlic moss, stir-fry garlic sprouts, or stir-fry some chili peppers, which are very delicious.

Most of the pork marinated in the south is used for stews after drying, and some people also use it to wrap it in steamed buns with this chili green vegetable and the like.

After the marinated pork is dried, it can be directly used to cook hot pot and eat, and the taste is particularly delicious, melt in the mouth, and the taste is very good.

Bacon is not only what southerners like to eat, but also how to make bacon in the north, and the marinated bacon can be used to make steamed pork slices, that is, crystal meat, and can also be used to fry garlic sprouts or other ingredients, which are very delicious.

In the south, the pork is marinated and used to fry chili peppers or cocoons, which are quite fragrant!

Sun-dried pork generally refers to cured pork. Let's take a look at the step-by-step method:

Ingredients: pork belly, white wine, sugar, salt, five-flavor wine, soy sauce, etc.

The specific steps are as follows:

Step 1: Prepare the pork belly, no need to wash it, cut it into long strips, about 3 to 5 cm wide, add 100 grams of liquor, 3 tablespoons of sugar, half a pack of salt, stir it well with your hands, be sure to stir it several times, grab it, grasp it evenly.

Step 2: After stirring well, put the pork belly in a deep dish, add a little white wine to the noodles, flatten the meat a little tighter, press it tightly and let it marinate for 36 hours.

Step 3: After the meat is marinated, prepare some cotton thread, insert a hole in one end of the meat with chopsticks, and then take a cotton thread through it, and the length of the thread can be hung up.

Step 4: After all the meat is put on the cotton thread, hang the meat at the tuyere or under the sun to dry for a day, one day is enough, don't dry it too much.

Step 5: After the pork belly is dried for a day, take it off and prepare a bottle of five-flavor wine, which is the secret seasoning of our Hakka people, which is ground into powder with star anise, cinnamon, bay leaves, cumin, and cloves, and soaked in high-concentration liquor for several months.

Step 6: Pour an appropriate amount of five-flavor wine into the hot pot, add some light soy sauce, heat it and turn it down to low heat, put the pork belly in it piece by piece and soak it, which can color and season, and the taste is particularly fragrant.

Step 7: Put the soaked meat on a plate again, pour the remaining juice from the pan over the meat, marinate it for another night, and then take it to dry the next day.

Step 8: Marinated meat, hang it up to dry again, about a week like that, this is air-dried bacon, you must look at the weather forecast before doing it, to ensure that the weather is good, there is a north wind to do, otherwise the meat will be bad.

1. Prepare lean pork, oil, sesame oil, salt, cumin powder, chicken essence, oil, soy sauce and sugar.

2. Buy some lean pork, wash it, and cut it into pieces, but don't cut it too thinly, and put it in a bowl.

3. Put oil, salt, soy sauce, oil, sugar, and chicken essence in a bowl for marinating.

4. Prepare a baking tray lined with tin foil, then evenly lay the marinated meat on top of it, bake it for about 20 minutes on a fire of about 160 degrees, then pour out the water in the baking tray, and then put it back to continue baking.

5. Continue to put it in the oven and bake it for about 20 minutes on the same temperature for about 20 minutes, then take it out and turn the meat pieces over, then put it in and continue to roast, repeat several times until it is dry.

6. After drying, it can be baked, sprinkle with cumin powder and other seasonings according to personal taste, and you can enjoy.

No, because the meat will be spoiled. In our hometown, we have to put a lot of salt in the cured ham, and we must also press the blood and water in it before it is air-dried, otherwise it is easy to spoil. Because meat food, as long as there is a certain amount of moisture, the meat is short and the food is very susceptible to the chemical reaction of moisture, and a large number of bacteria in the meat cause the meat to deteriorate, starve, taste and even rot, and can not be eaten.

Don't put it in the sun, you need to put it in a place where gout is breathable, and you need to prevent small animals from stealing it. In addition to air-drying to preserve the quality of the meat, I have also seen a method of using soy sauce to preserve pork. First, bring the soy sauce to a boil.

Then cut the meat into small pieces, wash it and put it in a clean basin. Then pour the boiled soy sauce into the pork so that the soy sauce covers the pork. Then close the lid.

This can be stored for about half a month. However, the pork preserved in this way is best made into dumpling filling, chaos filling and the like, which is worse than air-dried.

Pork jerky can be left to dry in the house, but there are a few things to keep in mind:

1.Good ventilation: When drying dried meat in the house, make sure that the room is well ventilated, otherwise the humid air will easily cause the pork jerky to spoil and mold.

2.Protect from light and insects: During the drying process, it is necessary to avoid direct sunlight so as not to affect the taste and quality. In addition to this note, jerky is also susceptible to insect infestation, so it is necessary to prevent insects in the place where the jerky is dried.

3.Suitable temperature: The place where the dried pork is dried should not be too humid or too dry, otherwise it will affect the taste and quality of the dried pork. The degree of gentleness should be between 20-30 degrees Celsius.

4.Regular inspection: During the drying process, it is necessary to regularly check the condition of the pork jerky to prevent mold and deterioration, and if it is found to be deteriorating, it should be dealt with in time.

In short, it is feasible to dry pork jerky in the house, but it is necessary to pay attention to factors such as ventilation, insect control, and suitable temperature to ensure the quality and taste of pork jerky.

Pork jerky can be dried, but pay attention to the following:

1.Cleaning and drying sites should be clean and hygienic to avoid the growth of bacteria.

2.Dried pork should be air-dried before drying to avoid excessive moisture leading to rotting in the remaining sections.

3.The drying area should be well ventilated and avoid humidity and stuffiness.

4.The weather should be sunny and avoid damp pork jerky due to rainy weather.

In short, the drying of pork jerky needs to pay attention to factors such as hygiene, dryness, ventilation and weather to ensure the quality and taste of pork jerky.

Pork is generally marinated for 2-3 days, and if it is marinated for too long, it will be very salty and will have a bit of a stinky smell. Lobbying.

When making cured pork:

1. You need to put the pepper and salt in the pot to fry the fragrance;

2. After slicing the pork, knead the meat slices with fried pepper and salt;

3. After that, put the meat slices into the can;

4. Sprinkle the surface with pepper and salt again;

5. Seal the jar completely;

6. After marinating for 2-3 days, take out the meat slices and put them in a sunny place to dry.

Cured meat can be stored in -5 cold storage, or it can be submerged in salt water at 24-25 degrees. If the brine is turbid and smelly, it means that the salt brine has deteriorated, and the salt brine must be re-boiled before use.

The pork is marinated for 2 to 3 days and can be dried.

To know how good or bad the cured meat tastes, drying is a very crucial step. When drying cured meat, hang it in a ventilated and sunny place, and usually need to pay attention to turning it so that the whole cured meat is evenly exposed to the sun. If the temperature is right, marinating for two or three days is fine.

If the temperature is not suitable, it is necessary to marinate for a few more days, not more than ten days.

When making cured meat, you need to first put pepper and salt into the pot to fry the fragrance, after slicing the pork, knead the meat slices with the fried pepper salt, and then put the meat slices into the jar, sprinkle the surface with pepper and salt again, and seal the jar completely. After marinating for 3 to 4 days, turn the slices of meat, and after marinating again for 4 to 5 days, take out the slices and place them in a sunny place to dry.

Precautions for marinating pork

It's best not to wash the pork when marinating, but don't rub it with salt. Because the pork may be stained with water when it is sold, it is necessary to wipe the pork with a dry cloth before applying salt, and it is best to dry it again to ensure that there is no water before applying salt. But if you have to wash, it's not impossible, pay attention when washing, it's best to rinse quickly, don't soak the meat in water to wash, and hang it to dry, make sure it's dry before proceeding to the next step.

Under normal circumstances, only salt can be put when marinating bacon, but in order to make the bacon taste more fragrant, in addition to smearing salt, some spices should be added, such as pepper, star anise, and bay leaves. When marinating bacon, the pieces of meat are usually relatively large, and it is difficult to marinate in a short period of time, so it is generally necessary to let the base hand marinate for several days, and during these days, take time to turn the pork every day. Put the pork pressed below on top, put the top on the bottom, and change the position more, so that the pork is not easy to spoil after processing.

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 of pieces, easy to eat, 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 you can eat it.

Cut 1 pound of pork, 5 points of refined salt, 5 yuan of liqueur, 7 points of edible starch and mix well, then drop 5 yuan of corn starch and mix well, and 5 yuan of raw oil cover for later use.

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].