Authentic sauce meat recipe and method, sauce meat production method and recipe

Ingredients. Pork belly 350g

1 piece of ginger.

1 dried chili pepper.

2 bay leaves.

Star anise: 1 pc.

Cinnamon bark 1 piece.

Sichuan peppercorns to taste.

Dark soy sauce to taste.

Rice wine to taste.

Method steps.

Rinse the pork belly and absorb the surface moisture completely. Be sure to blot it carefully, if you still have moisture, it will be easy to spoil.

Please click Enter a description.

Place all the spices and spices in a small saucepan. Spices: 1 small piece of ginger, 1 dried chili, 2 bay leaves, 1 star anise, 1 small piece of cinnamon, about 10 Sichuan peppercorns.

Seasoning: dark soy sauce, light soy sauce, rice wine, rock sugar. The proportion of seasonings is basically two servings of dark soy sauce, and the others are one serving.

The total amount should be able to drown all the meat.

Please click Enter a description.

Once the heat is boiling, turn to the lowest heat and cook for another two or three minutes. Then turn off the heat and let it cool thoroughly.

Please click Enter a description.

In the sauce that has been cooled thoroughly, pour in 1 tablespoon of baijiu (the height of the two-pot head), do not put the baijiu early, and there will be no aroma after heating. Then soak the pork belly in it. Place in the refrigerator and soak for 3 days.

Take it out every day and turn the meat over, making sure that it is soaked in the sauce at 360 degrees without dead ends.

Please click Enter a description.

After soaking the meat, take it out, thread it with a cotton rope, and hang it in a ventilated window. Leave it to dry like this for 3 days. Depending on the size of the meat, the drying time is not exactly the same, and the surface is completely dry, but you can feel the elasticity of the inside when you press it.

Please click Enter a description.

After drying, the meat can be taken off and refrigerated or frozen. If it is refrigerated, it is estimated that it will be fine for three or four weeks; If you freeze it, you can keep it for months.

Please click Enter a description.

I steamed one to eat, and after the water boiled in the steamer, I took a strip of sauce meat and put it in a small bowl, put it in the steamer, and steam it for about 20 minutes. Remove and slice again. The skin is hard and difficult to cut before steaming, so you should cut it after steaming.

The steps are as follows:

1. Materials: pork belly, soy sauce, rice wine, white sugar, spices, liquor.

2. Steps: 1. Pour soy sauce, rice wine and white sugar into the pot, and then add spices and white sugar. Bring to a boil and stir until the sugar melts. Add the liquor. Turn off the heat and wait until completely and completely cold.

2. Pour the boiled sauce into a large basin.

3. Cut the pork belly into strips, about 800 grams each, and scrape and clean them repeatedly with a knife.

4. Put the meat into the sauce, cover with plastic wrap, and turn the two sauces for 3 days, once a day.

5. Take out the meat in three days and hang it in the sun or in a cool and ventilated place.

6. Dry for about 7 days before eating.

Choose ribs with thin skin and tender meat.

Raw material renovation: remove the whole rib from the white meat with skin, cut off the milk, remove the big bone, scrape the skin and surface dirt, trim the edge of the meat, and then cut it into pieces, each piece of sauce meat raw blank is 10 16 cm, about a rectangular piece of meat weighing about kilograms, and poke 3 4 small holes in each piece of meat to facilitate the penetration of salt brine.

Pickling: Salt and sodium nitrate are ground twice and mixed and rubbed on the surface of the green (kg of salt and 25 grams of sodium nitrate per 50 kg of meat blank), and then marinated in the tank. When the temperature is above 10, marinate for 24 hours;When below 10, marinate for 36-48 hours.

In summer, when the temperature reaches 30, it only needs to be marinated for a few hours.

Boiling: First boil the original juice (the remaining soup from the last time), then put the raw raw into the pot and add ingredients, annealing after boiling, keep 70 80 in the pot, simmer for about 2 hours with low heat, and use sharp chopsticks to clip out the cartilage for the finished product.

Ingredients: 5000 grams of pork with skin, 1000 grams of soy sauce, 200 grams of refined salt, 200 grams of green onion and ginger, 10 grams of medicinal ingredients.

Steps: Preparation: Scrape and wash the pork, cut it into 10 pieces, put it in a pot of water, boil it over a strong fire, and then wash it in cold waterCut the green onion into 3 cm long segments;Ginger patted slightly;Wrap the medicine in a cleaning cloth.

Cooking: Add water to the pot (to spread the meat as the degree), put in the meat, soy sauce, salt, green onion, ginger, medicine, press the meat with an iron grate, boil on a strong fire, skim off the foam, move to a slight fire and simmer, until the meat is cooked, take it out, and put it in a basin with the skin down to cool. The soup in the pot is boiled, skimmed off the oil slick, cooled and poured into the meat bowl.

When eating, remove the meat, cut it into thin slices and put it on a plate.

Tips: If there is no pork with skin, it is also possible to have pork without skin, but the color and taste are poor. The original soup can be saved for the next time the meat is cooked, and the flavor of the meat is more mellow. According to this method, pork liver, heart, lungs, belly, intestines, tail, head, hooves, and pork ribs can also be sauced.

Main ingredients: pork knuckle, beef tendon, duck gizzard.

Seasoning Salt, green onion, ginger, star anise, Sichuan pepper, cinnamon, cooking wine, dark soy sauce, cloves, fennel, thirteen spices, white sugar, yellow sauce, sweet and spicy sauce.

Steps: Wash the beef tendon and cut it into 10cm cubes, and remove the bones of the pork knuckle.

Put all the meat that needs to be marinated into a container, add all the seasonings and mix well by hand, and marinate overnight.

After marinating, pat the ginger apart and pack all the trimmings into the tea bag.

Pour an appropriate amount of water into the pot, heat over high heat until boiling, and skim off the foam. Put it in a tea bag and cook on high heat for 5 minutes, turn to low heat and simmer for about 2 hours, prick it with chopsticks, and pass through the meat smoothly.

After turning off the heat, do not take out the sauced meat, and simmer for 6-8 hours with the original soup for the best taste (it is best to leave it overnight).

Once sliced, it can be served on a plate at any time.

The preparation method and ingredients of the sauce meat are as follows:Materials: 14 kg of three lines, 3 kg of fiber row, 170 grams of sweet noodle sauce, 340 grams of soybean paste, 40 grams of mash wine, 1 can of beer, 100 grams of salt, half a handful of peppercorns, one or two high liquors, half a bottle of Qianhe 280 days of soy sauce 250ml.

Step: <>

2. Clean the pig hair on the meat skin with a clip.

3. Start making salt, pour in salt and peppercorns over low heat, and fry slowly over low heat until the salt turns yellow, then you can take it out of the pot and let it cool.

4. Mix the rest of the seasoning with salt and pepper to make a sauce.

5. Then down is to spread the sauce, smear each piece of meat with sauce, pay attention to the gap between fat and thin, to wipe it all, I repeated it twice, the first time I wiped it and repeated it again, put it neatly, cover it, turn it over once in the next 3 days, and take it out and hang it up to dry after 7 days. After drying, you can put it in the freezer room, take it out of boiling water and boil it to wash it, slice it and steam it in a pot, or you can fry sea pepper, garlic sprouts, etc. Later, the finished product will be pictured.

6. Start to turn over in three days, and put the bottom on the top.

7. After marinating for 7 days, boil a pot of boiling water to cool to 30 to 40 degrees, pass each piece of meat through water, do not wash hard, and dry it in a ventilated place after a while and continue to wait.

8. After cooking, you can steam and eat.

9. It can also be fried.

Summary. Hello dear dear, I am glad to answer for you How to make meat sauce and ingredients Step 1 8 Thick slices of dried white and pork sandwich meat are diced, fresh shiitake mushrooms are cut into dices, and winter bamboo shoots are peeled and diced. Step 2 8 Diced bamboo shoots and diced shiitake mushrooms remove from the water, boil slightly and remove.

Step 3 8 The oil temperature is 70% hot (210) when the white dried dice, fry until golden brown and remove it. Step 4 8Pour a little oil into the pot, add the diced meat and stir-fry until it changes color and breaks. Step 5 8: Add 100g of sweet noodle sauce and 2 tablespoons of bean paste and stir-fry until fragrant.

Step 6 8 Stir-fry the diced white dried mushrooms, diced shiitake mushrooms and diced bamboo shoots. Add water, 1 tablespoon dark soy sauce, 1 tablespoon oyster sauce, 2 tablespoons sugar and 1/2 tablespoon salt to taste, cover and cook until juice is reduced. Step 7 8Add cooked peanuts before removing from the pot, stir well, and serve.

<> how to make meat sauce and ingredients.

Hello dear, I am happy to solve the production and operation method of meat sauce and ingredients step 1 8 thick slices of dried white and pork sandwich meat diced, fresh shiitake mushrooms to the stem and diced, winter bamboo shoots peeled and diced. Step 2 8 Diced bamboo shoots and diced shiitake mushrooms remove from the water, boil slightly and remove. Step 3 8 The oil temperature is 70% hot (210) when the white dried dice, fry until golden brown and remove it.

Step 4 8Pour a little oil into the pot, add the diced meat and stir-fry until it changes color and breaks. Step 5 8: Add 100g of sweet noodle sauce and 2 tablespoons of bean paste and stir-fry until fragrant. Step 6 8 Stir-fry the diced white dried mushrooms, diced shiitake mushrooms and diced bamboo shoots.

Add water, 1 tablespoon dark soy sauce, 1 tablespoon oyster sauce, 2 tablespoons sugar and a small half tablespoon of salt to taste, cover and cook until the juice is spikes. Step 7 8Add cooked peanuts before removing from the pot, stir well, and serve. <>

1. Prepare ingredients: meat foam (fat-to-lean ratio: 3:

7), about 10 shallots, cut into small pieces 2, prepare ingredients: about 80g of bean paste 3, heat the pot, add a little cooking oil, and then add the prepared Mingshi meat foam and stir-fry. Wait until the meat foam turns white, then add the chive foam and stir-fry.

After stir-frying for about 1-2 minutes, add the bean paste and stir-fry until fragrant. After about 1-2 minutes, add an appropriate amount of boiling water and simmer over low heat until the sauce is thick. 4. After the meat sauce comes out of the pot, you can match whatever you want.

Homemade beef sauceStep: <>

1.Cut the beef into small pieces, cut the mushrooms and bamboo shoots into cubes, blanch and set aside.

2.Put oil in the pan and stir-fry the beef, and the water can be dried.

3.Pour in the bamboo shoots and cloves and diced mushrooms, add chili powder, five-spice powder, curry powder, ginger juice, and stir-fry until fragrant 4Add the bean paste, sweet noodle sauce, sugar, mix in twice the water and bring to a boil for 5Simmer over low heat until viscous and thick.

Homemade mushroom bologneseThe outside sells even better, and you can refrigerate the refrigerator for several days after it is ready. Bibimbap, making noodle toppings, don't buy seasonings when eating hot pot, dip it with homemade meat sauce, and the taste is super delicious.

Step: <>

1.Finely chop the mushrooms.

2.Pour oil into the pan and add the chili sauce when it is hot for 5 minutes.

3.Pour in the minced pork and stir-fry.

4.Stir-fry the chopped mushrooms until the moisture is out, then add the cooking wine.

5.Pour in the minced pork and add the oyster sauce.

6.Add the fish sauce and stir-fry evenly, then remove from heat.

Homemade spicy beef sauceStep: <>

1.Marinate the minced beef with 1 tablespoon of light soy sauce, ginger, garlic and shallots and cooking wine for 10 minutesFry the peanuts in an oil pan and press them into crushed peanuts.

3.The hot oil is poured over the white sesame seeds, and the fragrance bursts.

4.When the oil in the pan is heated to 8%, add the marinated beef and stir-fry until it is broken.

5.Add minced chili and sauté until fragrant.

6.Add tempeh, light soy sauce and salt and stir-fry well.

7.Add cooked sesame seeds and chopped peanuts and stir-fry for 1 minute, then turn off the heat.

Materials: 1200 grams of ground pork;

2.3 shiitake mushrooms;

3.onion 1 2 pcs.;

4.2 green onions;

5.2 cloves of garlic;

6.cooking wine to taste;

7.Sugar to taste;

8.vinegar to taste;

9.salt to taste;

10.Appropriate amount of monosodium glutamate;

11.Essence of chicken is suitable for the amount of laughter;

12.appropriate amount of sesame oil;

Method:1Soak the mushrooms, then chop;

2.Finely chop the onion, green onion, and garlic separately;

3.Put the pork filling into a blender, add the cooking wine, sugar, vinegar, salt, monosodium glutamate, and chicken essence and stir together;

4.Put the stirred meat filling into the pot, add the mushrooms, onions, green onions, and garlic and stir-fry together;

5.Stir-fry until the meat filling becomes rotten, add sesame oil and stir well;

6.Once the meat sauce is ready, it is ready to be served on a plate.