What are the homely practices of salted meat, and what are the practices of salt roasted white meat?

The practice of salted duck to make a piece of meat, think about it is very interesting, in fact, this way of eating is very similar to the garlic white meat of Sichuan cuisine, but there are some differences in taste, garlic white meat is directly taken to stew and slice, salted meat is added to the marinated link, can eat the aroma of meat, and it is not greasy at all. In the hot summer, eating a portion of salted meat must be more comfortable than braised pork and stewed meat. The method is also very simple, it only takes three steps to complete, and the cooking level can easily get a cold dish of pork belly with wine 500 grams of salt 3 spoons of Sichuan pepper 1 small handful of star anise two ginger A few slices of three steps to make fat but not greasy brine meat Three steps to make fat but not greasy brine meat**1 Step 1 Pork wash, pork belly, I have a little fat meat, I like a little leaner, you can buy a little more lean pork belly, and prepare a fried pepper and salt seasoning, a small handful of peppercorns, two star anise.

Three steps to make fatty but not greasy salted meat**2 Step 2 Turn on low heat, add peppercorns to the iron pot, fry star anise a few times, and then add three spoons of salt and fry until the peppercorns and star anise are fried and the salt turns yellow. How to make fatty but not greasy salted meat in three steps**3 Step 3 Let the fried ingredients cool, then put them on a cutting board and roll them out with a dough rolling. Step 4 Spread the rolled ingredients evenly on the surface of the meat, and you can use your hands for a while to help absorb the flavor of the seasoning.

Then cover with plastic wrap or put it in a crisper box, put it in the refrigerator and marinate it, the time is about overnight, or eight to ten hours, take out the marinated meat, and clean the residue of the seasoning on the surface of the meat. Cut a few slices of ginger and use it when boiling the meat. Step 6 Put the meat in the pressure cooker and add cold water that has not covered the meat, because the meat has absorbed the taste of salt, and there is no need to put salt at this time, unless your meat has been marinated for a short time and has not absorbed enough salt, you can put a little salt appropriately.

The pressure cooker I use takes about 10 minutes after it is gasped, and if I use a normal pot, it takes about 50 minutes. Just boil the meat softStep 7 The cooked meat is already very soft and rotten, and the chopsticks hold a small piece to taste delicious. Just wait for the meat to cool down Step 8 According to your preference, cut the meat into small slices, adjust a small ingredient and you can eat, the spicy sauce I made, use light soy sauce, vinegar, garlic, chili oil to mix the dipping meat to eat.

If you want to be able to eat spicy, it is better to pour the ingredients directly on the meat, and I have children who can't eat spicy, so I didn't pour the juice.

Method: 1. Remove the hair of the pork belly, wash and cut it in the pot, and remove it with boiling water after the pot is decontaminated. 2. Put the pork belly into another clean pot, pour an appropriate amount of warm water at one time to cover the pork It is advisable to put in an appropriate amount of salt according to your own needs, cover the pot Bring to a boil over high heat and turn to medium-low heat and cook slowly until cooked Take out and drain the soup and sweat slices and eat it 1. It is best to choose pork belly, the kind of three-layer, and it will not get tired when eating, and the one I use is still a little fat.

2. The salt in the boiled meat increases or decreases according to your own taste, if it is too light, you can add light soy sauce. 3. It is best to add a sufficient amount of water at the beginning of cooking meat, and do not add cold water halfway. 4. The doneness of the boiled meat should be easy to insert with chopsticks, which is too bad and not delicious.

1. Cooking meat in this way can boil out the oil stains in the meat and integrate it into the soup, so the boiled meat is not greasy and sweet, but it should be eaten while it is hot, especially in winter, it is not delicious when it is cold, and it is about to be fat for the winter. 2. The uneaten white meat can also be used to cook dishes with other ingredients, such as salted meat and cauliflower, salted meat stewed cabbage, etc. Don't pour the soup for boiled meat, it's all essence, and it can be used to cook other dishes or noodles are very delicious.

3. This salted boiled white meat made of pork belly is a very simple method of pork belly, which can be done by people who can't cook, and it will never fail. 4. Domestic pork tastes different, it is sweet, of course, feed pigs are incomparable. The main thing is to share with you the simple and delicious method of pork belly, which is absolutely 100% successful and has zero failure.

Ingredients: 1000 grams of pork belly, 1 bag of broken rice sprouts.

Excipients: 500 grams of rapeseed oil, 2 tablespoons of sugar, 5 grams of dried Sichuan peppercorns, 1 piece of ginger, 2 tablespoons of light soy sauce.

1. Boil the pot of water, put in the ginger slices, put the whole piece of pork belly with skin into the water and cook until it is seven or eight mature.

2. After scooping up, rub a layer of dark soy sauce on the meat skin while it is hot, and let it dry, if it is not dried, the next step will be to splash oil everywhere when frying.

3. Heat the pot, pour in an appropriate amount of cooking oil, put the meat skin down into the pan and fry it until the meat skin is brown-red, and the meat skin should be fried until brown red and slightly blistered.

4. This is fried meat.

5. Scoop up the fried meat, put it in cold water and boil, turn off the heat and soak.

6. After boiling meat, you can see that the skin has been blistered.

7. Leave a little rapeseed oil in the pot and add 2 tablespoons of sugar.

8. Turn off the heat after stir-frying the caramel color, add an appropriate amount of light soy sauce and turn off the heat.

9. Finely chop the ginger.

10. Cut the meat to the desired thickness and size, not too thin, and steam the skin and fat part of the meat when steaming.

11. Put the cut meat into a fried sugar-colored pot and evenly spread the sauce.

12. Stack the meat evenly in a bowl.

13. Prepare Yibin sprouts, if you can't buy them, you can use dried pickles or winter vegetables.

14. Cover the sprouts on the pork belly, sprinkle with ginger and an appropriate amount of dried peppercorns.

15. Steam in a pot, after boiling over high heat, turn to medium heat and steam for 1 hour.

16. After steaming, it is upside down in the plate, and the roasted white (button meat) is completed.

Summary. 5. Wait for the lean part of the meat slices to be slightly charred, add hot water to the pot, turn to high heat and start cooking. 6. Add chicken essence, lard and garlic leaves to the pot, stir a few times, and boil until the water boils.

7. Pour the meat and soup in the wok into the special pot for induction cooker. At this time, wash the cabbage and tear the cabbage into slices for later use. 8. Put the pot on the induction cooker, click the induction cooker switch, select the hot pot button, turn down the temperature, and put cabbage in the pot.

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The preparation of brine meat is as follows:

1. First of all, cut the salted meat into slices, and wash the dried chili, ginger, star anise, and garlic leaves. 2. Pour the right amount of oil into the pot**.

3. Wait for the oil to burn until it is seven mature, drain the meat slices into the pot, spread the oil in the pot, and stir-fry the oil over medium heat. 4. After the meat is fried in oil, add ginger, dried chili pepper and star anise, stir-fry the meat slices, and continue to fry the oil. Rotten hands

5. Wait for the lean part of the meat slices to be slightly charred, add hot water to the pot, turn to high heat and start cooking. 6. Add chicken essence, lard and garlic leaves to the pot, stir a few times, and boil until the water boils coarsely. 7. Pour the meat and soup in the wok into the special pot for induction cooker.

At this time, clean the cabbage on the stool and tear the cabbage slices for later use. 8. Put the pot on the induction cooker, click the induction cooker switch, select the hot pot button, turn down the temperature, and put cabbage in the pot. 

The general ratio is about 50 grams of salt for one pound of meat, and one kilogram of salt is needed for ten pounds of meat.

Depending on the region, the weight of the salt sold in different places varies, ranging from 400 grams to 500 grams. Ten pounds of meat require two or three bags of salt. If you have a strong personal taste, you can add more salt. Here's how:

The ingredients that need to be prepared in advance include: 10 catties of pork belly, 300 grams of edible salt, 10g of star anise, 2g of fennel, and 2g of bay leaves.

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 and do not wash it.

3. Wait until the fried spices and salt have cooled and you can start.

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

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

6. Put another piece of meat, a layer of salt and a piece of meat can be placed, and after all the meat is placed, it will be stored in a ventilated place for four days.

7. In this way, it can be marinated for four days, and the wind ridge will be completed when it is hung up.

The ingredients that need to be prepared in advance include: 500 grams of pork belly, 3 tablespoons of salt, 1 small handful of Sichuan peppercorns, 2 star anise, and a few slices of ginger.

1. The first step is to prepare the pork belly and peppercorns.

2. Put salt, star anise and peppercorns in the pot and stir-fry, stir-fry and turn off the heat.

3. Pour out and let cool, use a rolling pin to crush it.

4. Then spread it on the pork and let it sit overnight.

5. Wash it overnight and cut the ginger for later use.

6. Put the meat, ginger and water in the pressure cooker, and press for 10 minutes.

7. Remove the slices, so that it is done.

Ingredients: 400g pork tendon meat

Excipients: appropriate amount of vegetable oil, appropriate amount of refined salt, appropriate amount of rock sugar, appropriate amount of Sichuan pepper, appropriate amount of dried chili pepper, 1 star anise, appropriate amount of dark soy sauce, a small amount of white wine, appropriate amount of green onions, appropriate amount of ginger slices.

Step 1: Wash the pork tendons.

Step 2: Blanch a dish of water in a pot.

Step 3: Prepare the seasonings: ginger slices, green onions, dried chilies, Sichuan pepper star anise and rock sugar.

Step 4: Put oil in the pot and stir the seasonings over low heat.

Step 5: Stir until the rock sugar is completely melted, add the tendon meat and switch to high heat.

Step 6: Fry the tendon meat in a pan until the surface is slightly firm, then pour in the dark soy sauce.

Step 7: Stir-fry until the surface of the meat is basically brown, then pour in boiling water.

Step 8: Add an appropriate amount of salt.

Step 9: Pour in a few drops of high wine.

Step 10: Put it in a casserole, simmer for 40 minutes, and easily prick the hole with chopsticks to take it out and slice it and eat.

Step 11: Slice and serve.