How to make sauced meat?

1. Cut the meat into strips of about 1 kg, scrape the hair off the skin, wash the blood and drain the water.

2. Rub the meat evenly with salt, marinate it for 1 ~ 2 days, and take out and drain the salt water.

3. Put the meat in a container and pour in the soy sauce (spices such as fennel, pepper and cinnamon can also be added to the soy sauce). The amount of soy sauce should be soaked in the meat, and it can be picked up in about 4 to 5 days.

4. Hang the sauce meat in the sun for a day until the surface of the meat is shiny and shiny, and then hang it in the shade to dry. This kind of sauce meat can be preserved for 3 ~ 4 months.

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.