How do you keep air dried meat out of oil?

As the saying goes, small snow pickles, big snow pickled meat, bacon made by air-drying method, the method is simple, easy to store, but the taste is also great, a must-have in winter

Ingredients: 1 kind.

Pork. 1500g

7 kinds of excipients.

Light soy sauce 70g, dark soy sauce 90g, salt 50g, rock sugar 30g, white wine 30g, Sichuan peppercorns, appropriate amount, seasoning, appropriate amount.

Cooking steps 7 steps.

Step 1: Clean the pork belly, drain the water and set aside.

Step 2: Put all the ingredients in a bowl and mix thoroughly.

Step 3Put the pork belly and sauce into a plastic bag, tie the mouth, massage the meat, and let the meat be coated with the sauce. Then put it in the refrigerator and marinate for 3-4 days, during which time it will be turned once a day to ensure that the flavor is even.

Step 43-4 days later, remove the meat and control the juice to dry.

Step 5 Hang the meat in a cool and dry place, after two to three days, the meat will be tightened, slightly oily, about a week later, you can see a lot of oil, you can do it.

Step 6 Wash a piece of meat, put it on a plate, steam it in a steamer for 30-40 minutes, take out the slices and serve.

Step 7: Steamed bacon can also be stir-fried with vegetables or made into bacon rice, which is very delicious

This air-dried meat does not travel, it itself contains a small amount of oil, and the time is already air-dried, but there will still be this kind of meat on the outside, so you have to air dry it for a longer time so that all the oil can be volatilized.

350 grams of air-dried beef strips, 250 grams of cabbage gall bladder, 100 grams of aloe vera, salt, monosodium glutamate, pepper, stew spices, sesame seeds, oil, water starch Method: Dismantle and burn the royal 1, cut the air-dried beef strips into small pieces. Cut the aloe vera into small cubes and blanch. 2. Add the spices of the stewed meat to the air-dried beef section and steam for 45 minutes to taste.

3. Put the blanched vegetable gallbladder into the plate, buckle in the steamed air-dried meat, pour the original juice, sprinkle sesame seeds and aloe vera. Tips Features Delicious flavor, reasonable nutrition Steamed air-dried meat with bean drum Ingredients: garlic leaves, bean drum, dried lulu rock chili, air-dried pork Seasoning:

MSG, soy sauce 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.

Air-dried meat". Let's take beef as an example, and introduce it as follows.

Raw material; 1500 grams of fresh beef leg meat, 20 grams of refined salt, garlic, ginger, onion, celery, carrot, coriander, bay leaves, cumin, star anise, peppercorns, 1500 grams of refined oil.

Preparation method: 1 Cut the fresh beef leg into strips of 2 cm square, then cut the garlic, ginger and carrot into slices, cut the onion into pieces, cut the celery and coriander into sections, and put them in the cut beef strips together with refined salt, bay leaves, cumin, star anise and peppercorns, and marinate for 12 hours.

2 Hang the marinated beef on a rope or bamboo pole and dry it in a well-ventilated and unpolluted place.

3 Clean the dried beef and cut it into long pieces. Put the pot on the heat, put the oil and cook it until it is 60% hot, and then fry the beef slowly, and you can match it with spicy sauce, cumin juice, sesame sauce, etc. according to different tastes.

There are also air-dried mutton, air-dried camel meat, air-dried horse meat, air-dried venison and so on. In addition to frying, there are other cooking methods applicable to this dish, such as steaming, roasting, and grilling.

Production key: 1 The selection of materials to grassland cattle is appropriate, the selection of beef leg meat, no fascia, no frozen meat, the best is castrated bull.

2. When changing the knife in the initial processing, the thickness must be uniform. When marinating meat, mix all kinds of spices well. It is best to dry in the north around the Mid-Autumn Festival.

If it is made in the south, because of the changeable climate, more salt should be put when marinating the meat, and the drying must be carried out under the conditions of no flies, no insects, sunny weather, good ventilation and no pollution, and the jerky should be turned every 1 hour in order to dry evenly.

3. When cooking, the oil temperature is not easy to be too high, and the oil temperature is too high and it is easy to fry; If the oil temperature is too low, the jerky will not be easy to fry thoroughly, and the dishes will not be good in color and have no aroma.