Tips on Traditional Sauced Meat in Old Beijing

Raw materials of traditional sauce meat

Pork belly 350g ginger 1 small pieces of dried pepper 1 fragrant leaves 2 pieces of star anise 1 pieces of cinnamon 1 small pieces of pepper 10 or so soy sauce 1 cup of soy sauce, half a cup of yellow wine, half a cup of rock sugar and half a cup of high-grade liquor 1 spoon.

Steps of traditional sauce meat:

Rinse the pork belly and thoroughly absorb the surface moisture. Be sure to drain carefully, if there is residual water, it is easy to deteriorate.

Put all the spices and seasonings in a small pot. Seasoning: ginger 1, dried pepper 1, fragrant leaves 2, star anise 1, cinnamon 1, pepper 10 or so. Seasoning: soy sauce, soy sauce, yellow wine, crystal sugar. The proportion of seasoning is basically two portions of soy sauce, and everything else is one portion. The total amount should drown all the meat.

After the fire boils, turn to low heat and cook for another two or three minutes. Then turn off the fire and let it cool completely. Let it cool completely.

Pour 1 tbsp liquor (Erguotou) into the thoroughly cooled sauce. Don't put white wine too early, it will lose its flavor after heating. Then soak the pork belly. Soak in the refrigerator for 3 days. Take the meat out and turn it over every day to ensure that it is soaked in the sauce at 360 degrees without dead ends.

Take out the soaked meat, put it on with cotton rope and hang it in a ventilated place. Let it dry for three days. According to the size of the meat, the drying time is not exactly the same. The surface is completely dry, but you can feel the elasticity inside when you press it.

Air-dried meat can be taken down for refrigeration or frozen preservation. If refrigerated, it is estimated that there will be no problem in three or four weeks; It can be kept for several months if it is frozen.

After the water in the steamer is boiled, put a strip of sauce meat in a small bowl and steam it in the steamer for about 20 minutes. Take it out and slice it. Before steaming, the skin is hard and difficult to cut, so steam before cutting.

Sauced pork is a kind of pickled raw meat product, which is made by pickling pork with sweet noodle sauce and spicy seasoning, and then naturally drying. It has the characteristics of delicious and thick color, fresh and sweet taste, fragrant and fluid-producing, fat but not greasy, and the thicker the product.

Traditional sauce meat has the following characteristics: First, it is easy to process. Traditional sauce meat processing does not need special equipment, and family workshops can meet the production requirements. Second, the flavor is unique. Sauced meat is a kind of meat product with strong flavor and good taste, which can be made into different flavors according to consumers' own preferences. Third, there is no smoking process, which is more hygienic and safe, and the salt content is lower than that of bacon and other meat products, which is in line with the mainstream of contemporary consumption. Fourthly, the sauce is naturally fermented in a ventilated place, which effectively improves the flavor of the sauce meat. Fifth, it is convenient to eat. Cook in boiling water or microwave and eat directly.