How to eat preserved meat in Daozhou He Laowu, fast I'm going to be hungry crazy!

How to handle preserved meat

The best time to make preserved meat is from the end of the first fall to the beginning of the next spring. At this time of the year, when the climate is still warm, families in the countryside begin to make preserved meat. Sour preserved pork is made in a simple and convenient way. First, the grain flour is steamed in a wooden steamer or fried in an iron pot until it is seven minutes ripe, and then it is cooled and left to cool; then fresh pork is selected and cut into slices; then the pork is evenly mixed with the cooled grain flour, together with the appropriate amount of salt, crushed chili peppers, peppercorns, and wine curds, etc., which is loaded in layers into the earthen altar, and the mouth of the altar is blocked with the pre-prepared plantain leaves; finally, the altar is inverted and immersed into a bowl full of water to make it in an airtight condition. Finally, the altar is inverted and immersed in a bowl full of water so that it is sealed. In this way, the whole production process is completed.

The method of making preserved pork is simple, but the success of sealing and storing the preserved pork is a measure of its ultimate success. If air or moisture enters during sealing, or if the storage time is not long enough, the preserved meat will rot and deteriorate, or the taste will not be good. Generally speaking, as long as there are no other accidents, you can open the jar and take it out for consumption in about ten days. Preserved meat can be stored for several years, and the longer it is stored, the better the flavor and quality of the meat, and when you open the altar, you can smell a strong aroma from afar, which makes you want to eat.

The way of eating preserved meat varies from person to person, some like deep-frying, some like stir-frying, more like steaming. In any case, preserved meat tastes fat, not greasy, melt in the mouth, sour and spicy both.