How to make pickled sauce meat, delicious and firm and flavorful, you can eat it in half a month?

Cut the pork belly into the shape you want, don't clean the pork belly, and evenly coat the surface of the pork belly with a layer of high liquor to eliminate the poison and remove the fishiness. Take a basin to squeeze out the sauce, put a few slices of ginger, a handful of peppercorns, an appropriate amount of salt, stir well, adjust the taste, coat the surface of the pork belly with a layer of old bacon sauce, coat it evenly, cover it with a layer of plastic wrap or cover and marinate for about 5 days, turn it up and down once a day to let it marinate evenly. After 5 days, hang a hook or tie a rope to the sauce meat, hang it in a ventilated place and air dry it for about 7 days.

The first thing is to change the pork belly into a knife, cut it into a long strip one inch wide, then wash it and dry it, put white wine and soy sauce in the basin and mix it evenly, put the pork belly, and then arrange it for compaction, and then take it out to dry after a week of marinating, and then hang it in a cool place to air dry

It is to cut the sauce meat into shreds or pieces, then put it in ice water to freeze it, then remove it and cool it, and then put in soy sauce and light soy sauce.

Main ingredients: 2500 grams of pork rump meat, 100 grams of ginger juice.

Seasoning: 50 grams of liquor, 10 grams of refined salt, 20 grams of Sichuan pepper, 10 grams of cinnamon, 40 grams of star anise, 20 grams of licorice, 40 grams of five-spice powder, 2000 grams of soy sauce, 150 grams of sugar.

Method. 1) Put soy sauce, sugar, liquor, 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 to check whether the soy sauce submerges the meat, and turn the meat with bamboo chopsticks until the meat skin and lean meat are dark red, then take it out, dry it, and wait for 10 days before you can take it off.

3) Steam the meat on a hot fire, cut it into thin slices, and serve on a plate.

500 grams of pork leg meat, 500 grams of soy sauce, a few peppercorns, 10 ml of cooking wine, a little spice, 1 small piece of cinnamon, 1 small piece of fresh ginger, 1 green onion, 5 grams of sugar.

1) Wash the fresh ginger and cut into thin slices.

2) Wash the pork leg meat, drain the water, cut it into 3 cm wide and thick strips, put it in a large bowl, pour in soy sauce, put in cinnamon, Sichuan pepper, Dake and fresh ginger slices (half), soak for a day and night, take out the meat strips, string the meat strips together, hang them in the vent, and blow until the meat is dry and hard, and the meat is red.

3) Wash the green onions, cut them lengthwise, cut them into 6 cm long pieces and set aside.

4) Put the dried soy sauce meat in a basin, put green onion segments and fresh ginger slices on top, add wine and sugar, put it in the pot, steam it on a hot fire, take it out to cool, cut it into thin slices, and put it on a plate to eat.

Pork 15 kg pork ribs, chicken wings or chicken thighs.

Accessories. High-grade soy sauce, 250ml of liquor, 100ml of rice wine, 100g of sugar, a large piece of ginger, a spoon of monosodium glutamate.

A small dish of star anise leaves, minced garlic.

1.Pork, preferably lean and fattened legs, cut into thin slices and long strips, and chop the ribs without chopping.

2.Two barrels of soy sauce, 250ml of 52-degree liquor, 100ml of Shaoxing rice wine, 100g of sugar, 5-6 cloves of garlic minced, and a piece of ginger.

3.Cut the ginger into shreds, chop the garlic into minced garlic, four or five bay leaves, three or four star anise, and add an appropriate amount if there is rosemary. Boil a bowl of boiling water into a spice sauce and add it to the soy sauce.

4.Mix all the condiments and stir well, add a spoon of monosodium glutamate and mix well, and the marinade is OK.

5.Thinly sliced pork, chopped pork ribs and chicken wings are placed in a marinade bowl and soaked for three to four hours, turning them up and down several times to marinate well.

6.Use scissors to poke a hole in one end of the cured meat, thread it into the strapping rope, tie a knot and hang it on a bamboo pole, and dry it in the sun for three to four days, which can be folded up at night, covered with plastic film, and continue to be exposed separately during the day.

7.After three or four days of drying, transfer to a cool and ventilated place, continue to dry for more than ten days, can be put away and placed in the refrigerator for freezing, take it with eating, put it on a plate and steam it after thawing, steam it for 12 minutes on high heat, and cut it into thin slices and put it on a plate when eating.

8.The flavor is unique, the sauce is rich, the sweetness is delicious, and the wine is delicious!

500 grams of fat and lean pork, seasoning: 100 grams of soy sauce, 5 grams of cooking wine, 5 grams of sugar, 5 grams of green onions, 5 grams of ginger, 3 grams of star anise, 5 grams of cinnamon.

Method:1Select pork belly and cut into eight-point cubes;

2.Cut the green onion into sections, and cut the ginger into slices;

3.When the meat pieces are fried in the pot until they turn white, add cooking wine, soy sauce, white sugar, and then add green onions, ginger, spices, and cinnamon, stir them slightly, put in the broth, skim off the foam after boiling, and simmer over low heat for more than an hour, and the meat is crispy.

2500 grams of pork ribs (pork belly) 500 grams of pork trotters.

Seasoning: 5 grams of cinnamon, 3 grams of Sichuan pepper, 8 grams of star anise, 30 grams of salt, 20 grams of ginger, 10 grams of shallots.

1.Remove the rib meat, cut it into long cubes of about one catty, soak it in cold water for 3 hours, take it out and wash it;

2.Put it in the old marinated pot, add pig's trotters, fennel seeds, peppercorns, wrap it with a cleaning cloth, put cinnamon, ginger, green onion, and salt into the pot and boil it over low heat;

3.Simmer for one and a half hours, remove the meat, put it in cold water, and remove the foam on the surface of the soup;

4.Then put the meat into the pot, add a small amount of cold water, boil on the heat, and then change to low heat and simmer until the meat is rotten and the soup becomes thicker;

5.Finally, the meat is taken out, and each piece of meat is brushed with a layer of original brine on one side with the skin on the side, and then it can be served.

The recipe for pork sauce is very simple, as long as you follow the recipe step by step, you will be sure to enjoy a delicious dish, soak the meat in cold water, and add some ice cubes to the cold water in the summer to ensure that the meat is fresh.

2.When boiling meat for the second time, the heat should be constantly adjusted and the meat should be constantly turned to ensure that the flavor enters the meat evenly.

3.This dish requires 5000 ml of braised soup. The historical and cultural cuisine is the traditional famous food of Taiyuan Liuweizhai delicatessen, which is very rich in local characteristics, enduring, and praised by everyone.

1.The pork is cut into pieces, preferably small and fast, easy to cook and easy to taste.

2.Pour in soy sauce and marinate for an hour.

3.Put it in a casserole, add water no more than pork, a little oil, and the soy sauce for marinating the pork is also poured in, turn on medium heat.

4.Turn over the pork from time to time, when the oil juice is about to be collected, thickened, add a spoonful of brown sugar, low heat, the water is absorbed, only the oil is left, you can turn off the heat.

500g pork (rump tip), 1 tablespoon chili oil, 2 teaspoons soy sauce, 1 tablespoon sugar, 1 teaspoon vinegar, 1 teaspoon each of cooked sesame seeds, minced Sichuan peppercorns, minced green onion and ginger, 1 tablespoon minced garlic.

1. Scrape and wash the pork, add water and boil until it is six mature, remove and drain, cut it into thin slices after cooling, and put it on a plate for later use.

2. Put chili oil, soy sauce, sugar, vinegar, cooked sesame seeds, peppercorns, green onions, ginger and garlic in a bowl to make a sauce, pour it on the meat slices, and mix well when eating. Note: Pork should be fresh and always cleaned up; Add enough water to cook the meat at one time, and don't add cold water to the pot in the middle; When the pork is cooked to the point that it can be pierced with chopsticks, it means that it is cooked, and the slices can be taken out, and if it is cooked too badly, it will affect the taste; Try to cut it as thin as possible.

The method of making bacon in summer is roughly divided into seven steps, as follows: 1. First of all, rinse the pork with water with the skin of the meat bought. 2. Then use a knife to cut the pork into long strips, and the thickness of each piece of pork is about 2cm.

3. Then put the pork in a basin and pour in the dark soy sauce and soy sauce. Dark soy sauce and soy sauce help to color the bacon, and the bacon will also have a sauce flavor. 4. After that, pour in 60 degrees of edible liquor, you can also use sorghum liquor, the purpose of liquor is to make the meat more flavorful.

5. Then smear each piece of pork with edible salt, and pay attention to the uniform process. 6. Then pour the pepper powder, pepper powder and chili powder into the basin and marinate for one to two days. 7. Finally, use a rope to pass through the pork and place it in a ventilated and dry place such as a balcony.

Place it in a ventilated place for about two weeks, when the bacon is golden in color, fragrant in smell, and the surface of the bacon is dry, it can be eaten, rinsed with water before eating, and then cooked.

2. Put dark soy sauce, light soy sauce, salt, sugar, five-spice powder and water into a small pot and boil for 2 minutes;

3. Dip the meat in the sauce piece by piece, put it in a large bowl and cover it with plastic wrap to start marinating, because it will be marinated for two to three days, so it should be put in the refrigerator;

4. After marinating for a day, take it out and turn it over, and then continue to put it in the refrigerator;

5. After marinating for two to three days, take it to a cool place outside to wind dry until the sauce meat is formed.

Pork contains high-quality amino acids, proteins, that humans need, that other foods cannot provide. Many people don't like to eat pork, especially the young dolls after zero, at this time you have to open your brain and find a way to change the pork into a trick to eatFor example, marinated sauce meat,Whenever you think of pork-based meat sauce, you can't help but salivate, no matter how bad your appetite is, as long as you have sauce meat, your stomach will can't help but wake up. Whether you are eating, playing, or watching TV, as long as you have a few slices of sauced meat, you will feel that your life is complete and you are in a good mood.

How to marinate the sauce meat:

Now let's share the recipe for chili bolognese:

Ingredients:

A piece of fresh pork, choose the pork belly is best. Cut the meat into cubes, add cooking wine and stir well to remove the smell. Prepare fine red pepper (not too spicy, a little sweet), salt, chicken essence, light soy sauce, sugar, cooking wine, chili oil, dried yellow sauce (used by Wang Zhi and me), soybean paste (cooked soybean paste), tomato paste, white sesame seeds, cooking oil.

Wash the red pepper, remove the white part and the kernels, and cut into small pieces. Put the dried yellow sauce, tomato sauce and soybean paste in a small bowl.

Method:

Heat a pan with cold oil (slightly more oil), pour in the diced meat over medium heat and stir-fry well until it changes color. Pour in diced red pepper and sauce, stir-fry evenly, then add an appropriate amount of sugar, salt, chicken essence, a little light soy sauce and continue to stir-fry for two minutes, then add a little chili oil to brighten and enhance the flavor (or not), and finally pour in cooked white sesame seeds, stir-fry evenly, add an appropriate amount of water and simmer for 40 minutes. You can also put diced red peppers 1 minute in advance, so that the color is more beautiful.

There are many kinds of meat sauce, and the practices are different in various places, although the taste will be different, but they are all very delicious, what I am sharing with you today is the method of making pork sauce, and there are also friends who are used to making mutton, beef, etc., each of which is very delicious and has a taste for one person. We Shanxi people love to eat pasta, most of the meat sauce made is eaten and poured noodles are eaten, everyone must eat Shanxi people's sauce meat noodles after arriving in Shanxi, it is very delicious.

Material: Main material.

2000 grams of pork belly.

Seasoning salt. 10 grams of star anise.

Appropriate amount of dark soy sauce. 350 grams.

500 grams of liquor.

100 grams of sugar.

Appropriate amount of tangerine peel. The practice of sauce meat.

1.Ingredients: 2000 grams of pork belly, 350 grams of dark soy sauce, 500 grams of white wine, 10 grams of salt, 100 grams of sugar, star anise tangerine peel.

Do not replace the liquor with cooking wine, the finished sauce meat marinated in liquor will have a very strong wine aroma and a unique flavor. Spices can be added or subtracted by yourself, don't add too much to cover the meaty flavor. )

2.All ingredients except liquor are boiled in a pot and let cool. (After cooking, the salt and sugar can be dissolved, and the spices can be better flavored.) )

3.Pour in the white wine and mix well, then dip in the pork belly. (The pork belly does not need to be washed, it is marinated directly, so that it is not easy to spoil, and it is more original, so it is soaked and washed when eating.) If you must wash it, it must be fully dried before pickling after washing. )

4.After marinating for 2-3 days, hang in a ventilated place for 10-15 days before serving. (When marinating, the meat should be turned over every other day to ensure that the marinade is even.) )

2. Put dark soy sauce, light soy sauce, salt, sugar, five-spice powder and water into a small pot and boil for 2 minutes;

3. Dip the meat in the sauce piece by piece, put it in a large bowl and cover it with plastic wrap to start marinating, because it will be marinated for two to three days, so it should be put in the refrigerator;

4. After marinating for a day, take it out and turn it over, and then continue to put it in the refrigerator;

5. After marinating for two to three days, take it to a cool place outside to wind dry until the sauce meat is formed.

Jiaxing people pickle salted meat sometimes with a plan, sometimes without a plan. How to say? For example, there are relatives to come, but for some reason they don't come, the head of the family has to buy the meat for hospitality to pickle, this is the unplanned pickled salted meat, Jiaxing people call it "running pickling" - cut the meat into strips, rub it with salt all around, the salt head is not heavy, and it will be burned every three or four days to eat.

What about plans to marinate meat? It is pickled before the Chinese New Year (after the winter solstice). In rural areas, people often talk to pig farmers about the three of us killing a pig for the New Year this winter.

In this way, after the pigs were slaughtered at the foot of the year, each family could get a third of the pork, and people would often marinate a part of the meat. In the past, if the soybean and soybean seeds were harvested well or the price was high, people would also buy more meat to marinate during the Chinese New Year.

The salted meat pickled before the Chinese New Year is more exquisite because it is eaten in the Qingming Festival. If it is a marinated rib, cut it into three or four inches wide, and if it is a "leg", cut off the claws of the foot and make a few deep cuts with a sharp knife from the surface of the leg so that the salt can be salted. Then rub it carefully with salt, and also rub it into the hole cut by a sharp knife on the leg meat.

Then prepare the jar or basin, put small bricks at the bottom of the jar or basin, put a few small bamboo sticks on the bricks, and then put the salted meat on the small bamboo sticks of the jar or basin. After two or three days, the blood in the meat has been drenched, and it is marinated a second time.

For the second pass, there are two ways to marinate. One is the local tradition, that is, use ordinary salt to rub the meat again, stack it into the tank, turn it up and down every seven or eight days, and then take it out after seven or eight days to wear a small hole at one end of the meat, tie a rope and hang it on a bamboo stick to dry, and after drying the salt flowers on the fine meat, it will be hung in the shade under the porch. In this pickling method, the salted meat is delicious, and the bamboo shoots roasted with salted meat taste the best.

The other is that I learned from the "Shaobang" family when I was a child. Stir-fry the table salt in a pan, add some peppercorns when stir-frying, and rub the meat with it while the salt is hot, and the subsequent procedure is similar to the first one. This pickling method, the soil is called "cured meat", the salted meat looks good, red and shiny, the fat meat is transparent, it tastes fragrant, burns the "lump meat" or cuts thin slices and steam it on the rice pot, the taste is good.

Jiaxing people make sauce meat is also planned in advance, and it is generally made in Layue. Whether it is rib meat or sandwich meat, cut it into two finger-wide strips, treat it like marinating salted meat for the first time, after the blood in the meat is dried, remove the salt left on the meat, wash the jar or basin, wipe it dry, put in the meat, pour in the red soy sauce (over the meat surface), and press a few small stones. After three to five days, turn the meat up and down, and take it out after another three to five days.

Pierce a small hole at one end of the meat, tie a rope, hang it under the porch where it is not exposed to the sun, let the soy sauce on the meat dry, and then take it to a sunny place to dry it for three to five days, and then store it for later use.

The sauce meat can be cut into thin slices and steamed dry (with a little water), which is fragrant. It can also be steamed with bamboo shoots, which has a good taste. However, the cooking method of soy sauce meat is still based on "soy sauce meat and soybeans" and "soy sauce meat and bamboo shoots" as the main items in the local area.

Alternatively, chicken can also be sauced. The chicken is killed, disemboweled, and washed, and can be made with the sauce meat or separately in the same way.