What is the sauce meat cooked by Sichuanese every year?

Sauced meat belongs to cooked sauce, that is, the meat is cooked first and then sauced. It's common and easy, but if you can't grasp the key points, you can't make delicious sauce meat. Use soy sauce without salt! This kind of practice needs a lot of time! It takes at least 2 days to handle the work of smearing soy sauce! Wash the fresh meat, drain the water and start to apply soy sauce! Similarly, after the first application, wait about two hours for soy sauce to be applied, and then cut into long strips, not too small, which will shrink a lot after air drying.

Sauced meat tastes mellow and fragrant, and its color is bright and tender. First of all, the choice of meat is to choose both fat and thin, pork belly, plum blossom meat, or directly use elbow sauce meat. Too much lean meat, ginger 1 piece, dried pepper 1 piece, fragrant leaves 2 pieces, star anise 1 piece, cinnamon 1 piece, pepper1piece. Seasoning: soy sauce, soy sauce, yellow wine, crystal sugar. One cup of soy sauce, the other half cup, the sauce meat will taste better. It must be lubricated with fat meat to taste better, rotten but not greasy. Its flavor attracts guests from all directions, so the recipe technology of Houdefu sauce meat has been passed down from generation to generation.

Its method is simple and easy to preserve, delicious, and deeply loved by the public. The practice of sauce meat is not complicated at all. Wait until the surface of the sauced meat is dry, then apply the sauce. If you dry it three times, it will dry until the surface of the sauce skin is hard and the whole meat is elastic. Especially in winter, it is very suitable for making sauced meat. Stay at home for a while. Stir-fry the prepared seasoning in a pot to stimulate its fragrance. Pour the seasoning into the pot. According to the amount of meat, pour in soy sauce, soy sauce, soy sauce and sweet noodle sauce and mix well. The sauce is ready.

After the fire boils, skim the floating powder and simmer for 40 minutes. After stewing, cover and cool naturally. Take it out and slice it for eating. The sauce is rich and delicious. Sauced meat can be cooked or steamed, but the steamed food is very fragrant; In addition, it can also be sliced and fried with other plant raw materials, hung with cotton rope or straw rope, dried in a ventilated place, and eaten after hanging for about ten days. Such as winter bamboo shoots fried with sauce meat, green onions fried with sauce meat and so on.