How to make dried pork

Five-spice pork jerky, fresh and neat, fried flavor is correct, grain shape quality dry, deep yellow color, with five flavors.

Raw material formula: pork 100 kilograms of sugar 7 kilograms of monosodium glutamate 0.2 kilograms of salt 0.7 kilograms of soy sauce 7 kilograms of green onions 2 kilograms of white wine 1 kilogram of ginger 0.8 kilograms of spices 0.63 kilograms of cloves 0.037 kilograms of orange peel 0.01 kilograms of cinnamon 0.125 kilograms of sodium nitrate 0.05 kilograms of sodium benzoate 0.1 kilograms

Production methods:

1. Preparation: select lean pork hind leg, cut into cubes. Onion, ginger, clove noodles and seasonings, peel, cinnamon divided into two cloth bags, tighten the bag to be cooked.

2. Cooking: pot 1.2 kilograms of water per kilogram of meat, add nitrate, the meat will be boiled for about 30 to 40 minutes, to be meat out of the blood foam until.

3. cutting: fish out the meat, trimmed around the edges, along the shredded meat cut into 1 cm square diced meat.

4. Stir fry: skim the floating oil, pour in the diced meat, salt and two bags of material, stir fry for 20 to 30 minutes, remove the bag of material, add sugar, and then stir fry for 20 to 30 minutes, add wine, monosodium glutamate (MSG), for the less to the soup can be dry out of the pot.

5. baking: the pot of diced meat, spread on the sieve, into the oven, the oven temperature to maintain 80 ~ 90 ℃, baking 2 hours to turn over 1 time, and then baked for 2 hours, until the diced meat dry. -