How to make sauced meat?

First, prepare the meat, then cut it into strips, each strip is about 800g, which is beneficial to the better taste of the meat and easy to air dry. Then prepare some related seasonings, such as cinnamon and star anise. Then, put all the seasonings into a large pot, add about 1kg soy sauce into the pot, and boil the soy sauce over low heat. After the soy sauce is boiled and completely cooled, add about 100g Erguotou, and then marinate the meat in the pot for about 5 days. Remember to turn the meat every day, so that all sides of the meat are soaked thoroughly. After that, hang the meat outdoors and blow it with the wind for about two minutes, and it will become sauce meat. I suggest that you dry the sauce meat in a cool place, but be careful not to hang it for too long. If it is too dry, the taste will also be affected. In the process of eating, you can slice the meat and steam it on the pot for about ten minutes, or fry the meat slices or steam clay pot rice while eating. It's delicious.

How to make sauce meat delicious?

Sauced meat is a very common dish in ordinary people's homes. Sauced meat has a very long history and a very long processing history in China. So when the sauce meat is cooked, what can be done to taste better? Let's give you a popular science lesson. Generally speaking, the process of making sauce meat is to select ingredients, then wash them, then marinate the meat, then add sauce, and then dry them. In fact, the method of making sauced meat in each region is different. Give you an overview of the old Beijing sauce meat. First, cut the pig's hindquarters into fist-sized pieces, and then add a proper amount of soy sauce, cooking wine, and seasonings such as salt, sugar, thirteen spices, cinnamon, onion, ginger and pepper. Marinate for about one night, then add some water and stew in the pressure cooker. In addition, there is the sauce meat practice in Sichuan. First, sauce meat, white wine, pepper, brown sugar and other seasonings are mixed together, then the sauce is smeared on the meat strips and marinated in the tank for about three days. Pay attention to turning the meat frequently during the curing process, so it tastes better. After curing, air-dry the meat, then cut the meat into sections and leave it for about 15 days. When eating, just take the meat out of the refrigerator, wash it with water and cook it for about 20 minutes.

How to make pickled peppers and sauced meat delicious?

As a matter of fact, pickled sauced meat is usually idle, so I suggest that you soak it in rice for about an hour before cooking, and then steam the meat directly in the pot. Many people like to boil sauced meat in water. Boiled sauce meat is definitely not as delicious as steamed sauce meat, because if it is cooked during heating, the flavor inside the meat will soak in the soup. Everyone will steam in the pot for about 40 minutes, then steam on medium fire for about 65,438+00 minutes, and then steam on low fire for about half an hour. You can poke meat with chopsticks during steaming. If you can open it, then,

The benefits of eating sauced meat

Sauced meat is rich in oil and smells good when cooked, which can promote our appetite and provide our bodies with some high-quality protein needed for growth and development. Moreover, those amino acids contained in sauce meat are more suitable for our body's needs, and our body's utilization rate of amino acids in sauce meat is relatively high. In addition, the sauce meat is also rich in fat-soluble vitamins and minerals, which are non-nutritive substances and beneficial to our health. However, some meat contains a lot of saturated fatty acids and cholesterol, so patients with cardiovascular and cerebrovascular diseases should eat less.