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Make sauced meat with complete seasoning.

Choose meat: it is very important to choose bacon: you must use sitting meat, pork belly and two knives. These three kinds of meat are fat and thin, and the meat quality is layered. The bacon is fat and thin, and looks good. Please divide the meat into a catty and a half. This size is easy to hang and taste.

Ingredients; According to the weight of 10 Jin of meat, prepare125g of salt, 50g of monosodium glutamate, 50g of sweet sauce, 250g of Pixian watercress (dried watercress and fine sea pepper), 50g of spiced powder, 25g of pepper noodles,100g of sea pepper noodles and 65430g of sugar.

Production: first put the salt into the pot and stir fry, then put all the seasonings into the pot and stir fry, then add the cooking wine and stir well. Spread the seasoning evenly on the meat while it is hot, put the meat in a basin, squeeze it tightly and put it away, and then cover it. After three days, turn it over and put it away, and then cover it. On the sixth day, hang it in a ventilated place to dry.

There's a lot of emphasis on making bacon.

Respondent: zgs 19860808- Juren IV 1-5 17:36.

Beijing sauced meat

Pork, salt, sodium nitrate 25g, pepper, aniseed, fennel, licorice (filtered with fine cloth) 50g each, and soy sauce.

Production method:

1. Material selection: Pickled pork should be the tip of the back arm of thin-skinned pig. It should be 35 ~ 40 mm thick with fat, cut off the broken head, spin it into an oval shape, and don't break the periosteum, about 3.5 kg each.

2. Pickling: Add sodium nitrate to 1.5 ~ 2.5 kg of fine salt, sprinkle it on the meat blank for seven times (once a day), squeeze out blood water, marinate for 7 ~ 10 day, turn it over and spread it every 12 hour, then put a rope on the edge and hang it on the inner rod.65433.

3. Sauce making: add all the remaining seasonings to the marinated meat blank and put it in a vat for 8 days. Pour the vat once a day, then take it out, hang it in a ventilated place to dry, and store it in a clean vat or a sealed room in February of the following year (about 100).

4. Boiling: before and after the first frost, take out the meat blank, soak it in clear water for 1 day, scrub it with alkaline water, put it in boiling water, and simmer it with proper fire for 1 hour to obtain the finished product.

Method 2

Raw materials: pork 5000g, onion100g, ginger100g, soy sauce1500g, cooking wine 750g, salt 250g, spice100g (cinnamon, anise, pepper, grass.

Method: Wash the meat, cut it into cubes with a length of 10 cm, cut off all sides of the meat with a cross knife, put it in a jar of sweet noodle sauce, and put it in the sauce for 7~ 10 days. Put the casserole on fire, add about 3000g of water, put the cultivated meat, soy sauce, cooking wine, salt, onion, ginger and spices into the pot, cook with strong fire for 20 minutes, then stew with slow fire until the meat is rotten, take it out, skim off the floating foam, and pour the soup into the pot, and put it together after the meat and soup are cooled.

Sauced meat practices are as follows:

1- Choose a proper amount of pork strips, not too thick, it will be difficult to taste, and wash them for later use.

2- Zanthoxylum bungeanum, fennel, cinnamon and dried chili, mixed with soy sauce, monosodium glutamate and sugar, boiled in a pot and simmered for a period of time with low fire to fully release the fragrance of spices.

3- After the sauce cools, soak the pork in it and wait for 2 days.

After 4- 2 days, take out the pork and transfer it to a ventilated place to dry.

5- After the pork is air-dried and dehydrated, it can be steamed in a steamer.

6 slices are steamed and put on a plate without any other ingredients.

This sauce can be reused or used in cooking. Try not to waste!

First buy a piece of sandwich meat about 30cm long and 8cm wide, and then soak it in first-class soy sauce for 2 nights. You can put a proper amount of pepper in soy sauce (but not too much), then string a clean white rope on one side of the meat (similar to nylon rope is not available), and then hang the meat in a low-temperature vent without sunlight to dry. It is estimated that you can eat it in the New Year. However, northerners have heating at home, and it is easy to freeze outdoors, which is not suitable.

I don't know where the landlord is from. Anyway, all major shopping malls in Chengdu can buy ready-made sauces and meat seasonings. Generally, a bag of seasoning can marinate about 6 kg of meat, but I think this seasoning should be bought in major cities all over the country. The practice is as follows:

1, buy 6 kg of meat (fat and thin with skin is the best)

2, a bag of sauce with 2 yuan peppers (that is, one or two peppers put a quarter) and four or two sugars (note that it is calculated according to the amount of 6 kg of meat plus a bag of ingredients). Put it in a basin and stir well. Sugar is not too salty.

3. Spread the prepared sauce evenly on the surface of the meat. Marinate in a basin. It usually takes 5 days to marinate. Pay attention to turning it over every day to make it taste even.

4. After curing for 5 days, hang the meat on the rope and hang it in a ventilated place. When the meat is blown to 80% dry (too dry will be too salty), the sauce meat is ready.

The practice of sauce meat comes from cultivating food spectrum. You can use leg meat instead of hooves and add half a spoonful of salt to taste.

The original formula is as follows:

Materials:

1 small hoof with leather front legs

Two tablespoons sweet noodle sauce.

Three tablespoons soy sauce

A tablespoon of Shaoxing wine

A spoonful of rock sugar

Illicium verum L.

A piece of cinnamon

Exercise:

1 An ankle joint with skin on the front leg. Wash and dry first, then spread it around the meat with sweet noodle sauce, rub it vigorously and leave it for about 2 or 3 hours.

Add soy sauce, wine, star anise and cinnamon to a small pot with a deep bottom and bring to a boil. Then, put the pork in the pot and cook it together. Then, add three cups of boiling water and simmer slowly. After about half an hour, add rock sugar and continue to simmer for about an hour (be sure to turn it over).

3 Only half a cup of soup is left in the pot. When the juice is already very sticky, leave the fire, take out the meat and cut it into large pieces with a sharp knife. Pour the original juice and serve.

Note: Sauced meat can be eaten as a cold dish, preferably in a sesame seed cake, or wrapped in pancakes or oil cakes.

Respondent: 0 1 equal to 02- scholar level 3 1-5 17:37.

Method 1,

First buy a piece of sandwich meat about 30cm long and 8cm wide, and then soak it in first-class soy sauce for 2 nights. You can put a proper amount of pepper in soy sauce (but not too much), then string a clean white rope on one side of the meat (similar to nylon rope is not available), and then hang the meat in a low-temperature vent without sunlight to dry. It is estimated that you can eat it in the New Year. However, northerners have heating at home, and it is easy to freeze outdoors, which is not suitable.

I don't know where the landlord is from. Anyway, all major shopping malls in Chengdu can buy ready-made sauces and meat seasonings. Generally, a bag of seasoning can marinate about 6 kg of meat, but I think this seasoning should be bought in major cities all over the country. The practice is as follows:

1, buy 6 kg of meat (fat and thin with skin is the best)

2, a bag of sauce with 2 yuan peppers (that is, one or two peppers put a quarter) and four or two sugars (note that it is calculated according to the amount of 6 kg of meat plus a bag of ingredients). Put it in a basin and stir well. Sugar is not too salty.

3. Spread the prepared sauce evenly on the surface of the meat. Marinate in a basin. It usually takes 5 days to marinate. Pay attention to turning it over every day to make it taste even.

4. After curing for 5 days, hang the meat on the rope and hang it in a ventilated place. When the meat is blown to 80% dry (too dry will be too salty), the sauce meat is ready.

Method two,

Old wine, soy sauce, sugar, pepper, pepper and fennel are all put together, and then the meat is put in. It's best to cut some holes in the meat, so it's easy to taste. Then press a heavy object on the meat and completely immerse the meat. Soak for seven days and you can hang it out to dry. Be sure to hang it in a ventilated place on the back balcony, preferably not in the sun. When the meat is dry, it can be steamed and eaten. Any kind of meat will do. If you use dog meat, it will smell good.

Method three,

Two Jin of fresh pork belly, a pair of hind legs and hooves, cut bones, washed, tied and hung.

Hemp rope, dry in the shade; Stir-fry a little salt in an iron pan, put pepper into salt and pepper, spread it on the meat and hang it in the north.

Turn your back on the sun for a day and a night; Pour two kilograms of good soy sauce into a ceramic container, soak the meat and turn it over for four or five hours.

Move it once, day and night, then drain it for a week or so, and then you can cut the steamed vegetables, which is fragrant.

This nose is absolutely delicious for Wang.

Method 4:

Raw material formula: 50 kg of pork, 2.5 ~ 4 kg of refined salt, 25 g of sodium nitrate, 50 g of pepper, 50 g of aniseed, 50 g of fennel, 50 g of licorice (filtered with fine cloth) and a proper amount of soy sauce.

Production method:

1. Material selection: Pickled pork should be the tip of the back arm of thin-skinned pig. It should be 35 ~ 40 mm thick with fat, cut off the broken head, spin it into an oval shape, and don't break the periosteum, about 3.5 kg each.

2. Pickling: Add sodium nitrate to 1.5 ~ 2.5 kg of fine salt, sprinkle it on the meat blank for seven times (once a day), squeeze out blood water, marinate for 7 ~ 10 day, turn it over and spread it every 12 hour, then put a rope on the edge and hang it on the inner rod.65433.

3. Sauce making: add all the remaining seasonings to the marinated meat blank and put it in a vat for 8 days. Pour the vat once a day, then take it out, hang it in a ventilated place to dry, and store it in a clean vat or a sealed room in February of the following year (about 100).

4. Boiling: before and after the first frost, take out the meat blank, soak it in clear water for 1 day, scrub it with alkaline water, put it in boiling water, and simmer it with proper fire for 1 hour to obtain the finished product.

Product features: red sauce, clear shredded pork, crisp entrance, delicious flavor, non-greasy taste, thin fat slices, bright and transparent products, persistent lean slices and unique flavor.

Method 5:

Materials:

1 small hoof with leather front legs

Two tablespoons sweet noodle sauce.

Three tablespoons soy sauce

A tablespoon of Shaoxing wine

A spoonful of rock sugar

Illicium verum L.

A piece of cinnamon

Exercise:

1 An ankle joint with skin on the front leg. Wash and dry first, then spread it around the meat with sweet noodle sauce, rub it vigorously and leave it for about 2 or 3 hours.

Add soy sauce, wine, star anise and cinnamon to a small pot with a deep bottom and bring to a boil. Then, put the pork in the pot and cook it together. Then, add three cups of boiling water and simmer slowly. After about half an hour, add rock sugar and continue to simmer for about an hour (be sure to turn it over).

3 Only half a cup of soup is left in the pot. When the juice is already very sticky, leave the fire, take out the meat and cut it into large pieces with a sharp knife. Pour the original juice and serve.

Note: Sauced meat can be eaten as a cold dish, preferably in a sesame seed cake, or wrapped in pancakes or oil cakes.

Method 6:

Rub the meat with salt, put it in a pot, put another pot on it, marinate it for two or three days, take it out, hang it up, blow it for one day, then rub the meat with fermented grains, blow it for two or three days, spread it with sauce, and dry it to eat.

Responder: Tian Tong de Kiden-Magician Level 5 1-5 17:47.

meat cooked in soy sauce

Raw materials: raw materials:

3 kg of fresh sandwich meat, salt 150 g, and appropriate amount of high-quality soy sauce.

Method: (1) Cut the meat into strips of about 1 kg, scrape the hair off the skin, wash the blood and drain the water.

(2) Rub the meat with salt, rub it evenly, marinate it for 1 ~ 2 days, and take out the drained salt water.

(3) Put the meat into a container and pour in soy sauce (fennel, pepper, cinnamon and other spices can also be added to the soy sauce). The amount of soy sauce should be soaked in meat, which can be picked up after soaking for about 4 to 5 days.

(4) Hang the sauce meat in the sun for a day until the surface of the meat is shiny and shiny, and then hang it in the shade to dry. This kind of sauce meat can be preserved for 3 ~ 4 months.

Features: (1) Sauced meat can be cooked or steamed, but the steamed food has a strong flavor; In addition, it can also be sliced and fried with other plant raw materials, such as fried sauce meat with winter bamboo shoots and fried sauce meat with green onions.

(2) Gravy can be kept as sauce meat, or it can be used to soak chickens, ducks and geese to make sauce chicken, duck and goose.

Responder: Blade Lone Guest-Dusi Grade 7 1-5 18:44

Let me tell you a simple method, hoping to help you.

Ingredients: 50 kg of fresh meat, 0.5 kg of sugar 1 kg of soy sauce 1 kg, 2 kg of salt, 2.5 kg of sodium nitrate, 25 g of chives, 0/kg of ginger/kloc, 0/00g of fennel/kloc, 0/00g of cinnamon100g of cinnamon.

manufacturing method

1. Material selection: ribs with skin are selected as raw materials.

2. Renovation of raw materials: remove the whole rib from the white meat with skin, cut off the breast meat, remove the big bone, scrape off the fur surface, trim off the fat edge, and then cut into pieces. The rectangular size of each piece of raw sauce meat is 10× 16 cm, and the weight is about 0.75 kg. 3 ~ 4 pieces are poked on each piece of meat.

3. Pickling: After grinding salt and sodium nitrate twice, rub them on the surface of the blank (2.5 kg of salt and 25 g of sodium nitrate for every 50 kg of meat), and then put them into the tank for pickling. Pickling for 24 hours at a temperature above 65438 00℃; When the temperature is lower than 10℃, it will be pickled for 36 ~ 48 hours. When the temperature reaches 30℃ in summer, it only needs to be marinated for a few hours.

4. Boiling: First boil the original juice (the soup left over from the last time), then put the blank into the pot and add the ingredients. After boiling, anneal, keep the pot at 70 ~ 80℃, stew for about 2 hours, take it out, and take out the cartilage with sharp chopsticks to get the finished product.

The product is rectangular, with sauce red skin, uniform and bright, reddish lean meat, white and shiny fat, fragrant, tender meat, salty and sweet, and delicious.

Respondent: Wang Fen _ 2008 10- manager level 4 1-5 20: 17.

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The first step, material selection: it is best to go to the farmer's market to buy first-class grain pork fed by farmers. The identification method is to observe that the fat meat is white and delicate, the lean meat is purple and slightly pig liver color, and the skin is thick and white; This kind of meat feels hard by hand, the surface is dry and sticky to the touch. The best place to choose is the authentic pork belly with skin, that is, the Chinese side and the belly are removed. Of course, the hind leg meat is also good, but the taste is not as refreshing as the pork belly.

Step 2, prepare seasoning: salt, pepper noodles, spiced powder or thirteen spices, sweet noodle sauce or soy sauce.

Step 3, preparation: cut the meat into palm-wide strips, turn on the natural gas stove, and put it in an iron pot to burn it until it is hot. During this period, you should always wear cotton gloves and stick your skin as close as possible to the bottom of the hot pot until your skin turns yellow, shallow and dark. Then soak the burnt meat in warm water for about 20 minutes, scrape off the dark layer on the skin surface with a knife, wash and dry the water.

Step 4: Pickling: Put the dried meat aside, put the prepared salt, pepper powder and thirteen spices in a bowl according to the ratio of five to two to one, and spread them evenly on the meat by hand, paying attention to spreading the whole pork. After several pieces of pork are processed in the same way, they are put into a crock or other container layer by layer and sealed. Turn it once or twice a day, put the top down and the bottom up to make the pickled taste even.

Step 5, air-drying: take out the meat pieces that have been marinated for almost seven days, wipe off the salt water, spread sweet noodle sauce or soy sauce (only one kind) on the skin with a spoon, and then hang them to air-dry. Air-drying time depends on the climate, generally about ten days is appropriate. At this time, even if the sauce meat is cured successfully, the seasoning on the surface can be washed off with warm water, boiled or steamed.

The cooked sauce meat is cut into pieces, with purple in light white, yellow in purple and shiny in yellow, which is very attractive, like a translucent work of art; Eating in the mouth is salty and delicious, fat but not greasy, fragrant and tender, and the lips and teeth remain fragrant. Can be used to clip steamed bread, pot helmet, can also be used to cook tofu vermicelli and so on. Suitable for all ages. If you use it to comfort yourself and your family, you will certainly win praise: it's delicious.