How to marinate waxed lard, how to make cured lard

Wax lard. Pickling method: Place fresh lard.

Sprinkle salt evenly, then spread evenly, then start from one side to wrap into a cylindrical shape, and during the wrapping process, also apply salt while wrapping, tie it with palm leaves, hang it on the earthen stove and let it be smoked by fire. After the fireworks brew, the fresh lard becomes the actual waxed lard. This kind of preserved lard is very fragrant when eaten, and it can be stored for a long time.

The smoked and marinated lard is golden and shiny in color, and it looks very appetizing.

Waxed lard is also known as waxed oil. In Chongqing, Hubei, Hunan, Guizhou and other places, the pork that every household can't eat during the Chinese New Year will be marinated and made into bacon. Similarly, fresh lard will also be pickled to make waxed lard, which can be eaten all year round and will not spoil.

Therapeutic effect. Lard is sweet, cool and non-toxic.

It has the effect of replenishing deficiency, moisturizing dryness and detoxifying.

It can treat symptoms such as dry viscera, unfavorable stool, dry cough, and chapped stool.

It can be taken medicinally, boiled in ointment or pilled. Externally, it can be used to anoint the affected area.

Collect a number of fresh pig fat on the day of the month, wrap it with non-toxic plastic paper or other cleaning paper, hang it in a cool and ventilated place and store it for later use, the general home production method: use a jar or can, cut the lard into pieces, apply salt and put it in the jar. Store in a cool place for more than one year before use.

It can be stored for more than one year for medicinal purposes.

Cut the lard into small pieces, add salt, mix well, put it in a clay pot, seal it and store it in a cool place, take it out when eating, fry it in the pan and fry the oil before stir-frying.

【Boiling lard】

Ingredients: 1000 grams of lard, 1 bowl of water.

Production process:1Scrape off the dirt on the surface with a knife and cut the lard into large pieces first; If you can't buy plate oil, you can use big fat meat;

2.Cut into small centimeter pieces;

3.Pour a bowl of cold water into a wok;

4.Pour the oil cubes into the pan and stir a few times; Don't worry about the oil splashing, add water to boil lard, the lard is white and fragrant, and it will not smoke and choke;

5.When the heat is boiled, the oil changes color and the soup turns milky white;

6.Turn to medium heat and continue to boil, the oil block becomes transparent, and the water evaporates unconsciously, leaving only bright lard;

7.Scoop a spoonful of oil, which is still slightly cloudy;

8.Continuing on medium heat, the oil block becomes smaller and smaller, gradually becoming an oil residue shape, and the oil is clearer;

9.When the edge of the oil residue is slightly yellow, turn off the heat, remove the oil residue, only the clear lard remains, and after the small oil residue precipitates, you can use a spoon to fish it out and put it into the bowl, and the remaining bottom oil and oil residue can be fried;

10.Look, the oil residue is also very fragrant, don't throw it away, you can make delicious pies or big buns with shredded radish.

Tips:1Put cold water in the pot to boil the lard, don't worry about the oil will burst out, so that the lard boiled out is clear, clean, and has no burnt smell;

2.The boiled lard will condense when left to cool at room temperature, and it can be stored in the refrigerator or in a cool place.

Sprinkle the fresh lard with salt evenly, then spread evenly, then wrap it in a cylindrical shape starting from one side (also apply salt while wrapping). Finally, the palm leaves are bundled and hung in the stove to withstand the smoke of the fire.

After months of smoking, the fresh lard becomes a real waxed lard.

1. First of all, we need to use a sharp knife to cut the pig's feet, do not leave too thick meat layer, and then evenly apply salt to the scratched place, and also apply the outside, so that the whole pig's feet are evenly covered with salt.

2. Put the salted pig's feet in a large basin to let it dehydrate part naturally, and at the same time the salt fully penetrates the covering meat layer, which can generally be placed for about 2-3 days.

3. You can add some spices on the pork knuckle after standing according to your own preferences, such as Sichuan pepper, pepper, etc., according to your own preferences, or you may not add them.

4. The dry and cold north can use the traditional natural drying method, which is relatively simple, and can be hung directly to a cool and ventilated place, which will not have a smoke smell, but lacks the unique taste of smoke.

5. Smoking generally uses wood or fuel that can give off more fragrance, such as cypress, grapefruit peel, orange peel, etc., so that the marinated meat has a unique flavor and is very good. Of course, the height of the smoke should be controlled, and it should not be too close or too far away from the fire, generally 80-120cm away from the flame.

6. The marinating time can be long or short, and the smoke can be flavored in about 45 days, and the observation criteria are: the meat skin is burnt yellow, and the fat meat is transparent, which means that it can be used, and it can also be put for a longer time. Naturally, it takes a little longer to dry than to smoke.

Ingredients: pig's trotters, high liquor, salt, sleeve branches.

1. First clean the pig's trotters with water, and then drain the water for later use.

2. Put the cleaned pig's trotters on the table, and then rub the pig's trotters repeatedly with your hands dipped in high-grade white wine, so that the whole pig's trotters are coated with white wine.

3. Then sprinkle with enough salt, and then knead the salt into the pig's trotters by hand, and knead each part of the pig's trotters evenly.

4. Finally, cover the pig's trotters with salt and marinate for a while.

5. Hang the marinated pig's trotters on the stove.

6. Light the sleeve branches and smoke the pig's trotters.

7. After the pig's trotters change color, hang them in a cool and ventilated place to dry.

Ingredients: Dried paprika.

Tempeh chicken essence.

Steps to make steaming pork trotters.

1.Blanch large pieces of pork trotters and rinse them clean;

2.Add tempeh, dried chili powder, steam on high heat for 40 minutes in a pressure cooker, and sprinkle chicken essence on it!

It takes 4 steps, first of all, after soaking the pig's trotters in water for a short period of time. The second step is to scrape off the black shell on the outside and wash it with water, at which point the pig's trotters become **bright. The third step is to chop the pig's trotters into small pieces with an axe and stew them in a pot.

There are now a variety of tools for stewing pig's trotters, and they are convenient and easy to do. The fourth step is to stew in a casserole. When simmering, you should take it slowly, and you can add a variety of seasonings according to various tastes, but ginger and garlic are indispensable.

Ingredients: pig's trotter accessories, white radish. Seasoning: ginger, green onions, shiitake mushrooms Step 1, prepare the raw materials, soak the pork knuckles in advance, wash them and chop them.

2. Carefully clean the chopped pork knuckles with hot water again.

3. Cut the radish into hob pieces.

4. Cut the ginger into slices.

5. Add enough water to the pot, put the pork knuckles under cold water and boil.

6. Skim off the foam while cooking and cook for seven or eight minutes.

7. Remove the pork knuckles and pour them into the pressure cooker, add the white radish pieces, shiitake mushrooms, ginger slices, and add the boiling water that has been boiled in advance.

8. Close the lid, turn on the power, turn on the "soup" setting, and press the "press start" button to start making soup.

9. When the time is up, relieve the pressure, and sprinkle the green onion on the pan and serve.

Blanch the pig's trotters and add ginger, peppercorns, cinnamon, dried chili peppers and shiitake mushrooms to simmer. The preserved pig's trotters and bean paste themselves have saltiness, and the salt is less. As long as the ingredients are exquisite, the requirements for heat and seasoning of this dish are almost zero.

When you taste it while stewing, the skin of the meat is soft and glutinous without losing your tendons, and it is almost ready to come out of the pot.

The first step is to dehydrate the meat so that bacteria are not easy to breed, and the second step is to add salt to marinate, this process is to spread the salt evenly, and then smoke, about a month to be successfully marinated.

1. Peel the fatty bacon.

2. Cut the pork into cubes.

3. Pour in the diced pork without oil in the pot.

4. Stir-fry slowly over low heat until it begins to become transparent.

5. The pork begins to produce oil.

6. At this time, there is already a lot of oil with Wang Ming.

7. Wait until the pork is dehydrated and the surface is browned.

8. Filter out the lard residue, which is the remaining oil residue, although it is delicious but not healthy, it is better to throw it away. Lingqiao.

9. Let the refrigerator cool.

Steps: 1. Wipe the pork clean, hang it up to dry, do not expose it to the sun, so as not to dry out the surface and affect the taste, and then put the proportional salt and pepper into a clean pot, and fry it on low heat for a few minutes without adding oil.

2. After the pork is dried, put it into a dry basin, pour some high liquor, massage each place of the pork, and then smear salt and pepper on each place of the pork, and it is best to massage it for a while and wipe it evenly.

3. After all are processed, cover the surface of the pork with a heavy object, and pay attention to the heavy object not to get wet.

4. After marinating for a day, take away the heavy objects, turn the bottom pork to the top, and change the order of the pork, so that turning it once a day can make each piece of pork evenly marinated in place, so that the taste is uniform and will not be pickled.

5. After marinating for five to seven days, tie a hole in the pork and put a rope, hang it to dry, and dry the surface until it is possible. If you want to make the bacon look better, you can put the marinated pork in hot water for a while, and then put it in the sun to dry.

Tips: Some people marinate bacon without rubbing wine, although it can also be dusty, but it is easy to stink or mold without wiping wine, and wine has the effect of disinfection and sterilization, and can extend the shelf life of bacon, and can also be preservative, so it is recommended to wipe some wine before rubbing salt.

The requirements for wine should be kept in mind, choose high-concentration liquor, more than 50 degrees is good, the higher the degree, the better the effect, you can also add flavor to the meat after putting the wine, it is very good, remember to buy the wine before marinating bacon.

Bacon is generally marinated in the ratio of one pound of meat and one tael of salt, and 10 catties of fresh meat is recommended to put 10 taels of salt.

Bacon curing steps:

Cut and marinate: cut the meat into strips 30 cm long and 3 to 5 cm wide, prick some small eyes with bamboo skewers, knead them with peppercorns and salt that have been fried and dried until they are warm, rub them and put them in a porcelain basin, the skin is facing down, the meat is facing up, and they are stacked layer by layer, or the top layer is rolled and pressed with a heavy object. Flip over once every 2 days, after 10 days of pickling, change to turn over once a day, marinate for another 4 to 5 days, take it out, put it on with a rope, and hang it in a ventilated place to dry until it is semi-dry.

Smoke cavity: Put sawdust in a large iron pot, put an iron grate on the shelf, put the dried meat on it, cover the pot, and then burn the fire. When the sawdust is heated and smoked, the fire is stopped, the meat is smoked yellow, and its moisture has dried.

Steaming and slicing: Put the prepared bacon into warm water to soak softly, scrape off the yellow noodles, brush off the dust on the meat with a soft brush, then wash it with warm water, put it in a container, and steam it with boiling water for about 1 hour on the upper drawer. Leave the drawer to cool, slice and serve on a plate.