Method of marinating meat

1, prepare a clay pot. Production of marinated meat may not use metal containers, to use ceramic pots type of simmering marinated meat, to be marinated meat first do blanching.

2, add brine submerged meat, and then add soy sauce (first not more, look at the color of the meat depending on the color, mainly to play a role in toning), half a catty of oil (oil must be added, or brine out of the meat is like boiled), salt to the right amount of marinade bag, put the marinade bag, boil over a high fire, cook the flavor over a small fire.

3, because the medicine has rotten meat ingredients, so do not cook hard, such as beef 1 hour is enough, other meat time can be shorter. Use chopsticks to tie the meat, if the meat is rotten, fish out and enjoy. (Remember to roll the pot to fish out the meat before removing from the fire, cool pot fishing easy bad soup).

4, a medicine can be halogen many times, until the feeling of no flavor or medicine taste fade out the old bag of medicine out for a new medicine (note that the change of medicine can not change the soup). Cook several times a year meat 3-5 years do not need to change the soup, the older the better.

Method 2:

1. Use the hind leg pork or fat and lean with skin, scrape and wash it, cut into three large pieces. Cook it in boiling water to remove the blood and fish it out.

2. Put the frying pan on a high flame, while pouring into the Liao ribs concentrated marinade into the water, simmering out the flavor into the brine.

3. Pork into the brine to boil, and then switch to a small fire, the meat will be brined until the meat aroma, the quality of rotten that is, when eating cut into slices, dripping into a little soy sauce, sesame oil.