Soy sauce
By VicentaLakin
Every winter before and after the winter, we've made two kinds of gravy, one pepper, salt, white pickles, another sauce, sugar, pepper, large, cinnamon skin, fragrance, salt, high white pickled gravy, and family agreed on the second. Then this year, we'll use the second pickle, the dryed gravy, a thick smell of sauce, the smell of five scents, especially delicious
Recipe Recommendations
- pig hind legs 8 pounds
- soy sauce 350 grams
- soy sauce 100 grams
- rock sugar 50 grams
- salt 100 grams
- pepper appropriate amount
- aniseed
- cinnamon appropriate amount
- geranyl few slices
- spiced powder a little
- ginger powder a little
- warm water 200 grams
- high-alcohol liquor appropriate amount
Steps for Soy sauce
1
Swim, clean, dry
2
Pickles ready
3
(b) Dismantling all the sauce into the soup pan, setting it on fire and mixing it to melt
4
When the fire is shut down, it cools down and it's mixed with high white wine
5
Put it in pork pickles, flip it every day, pickles 6-7 days
6
The salted pork is taken out, the meat is worn in cotton ropes, it is put in a cold ventilator for about 10 days, and the skin is put in a cold in the room, and can be placed in a flavour, stored in a freezer room in the freezer, where it is taken, so that it can be kept for a year, until the second year of the pickle. It's the first day of drying up
7
It's the fifth day. It's a bit dry
8
It's the eighth day, the skin is tight, the skinny is brown red
9
This is the tenth day, when the skin is translucent, dry with its hands and thin with brown, it can be taken into the room and hung into the shade。Soy sauce Make Tips
Tips: 1. Since nitrites are generated during the curing process, follow this rule: Nitrite levels peak between 3 and 8 days, start to decline after 8 days, and basically disappear after 15 days. Therefore, the safe periods for consuming cured meat are within 2 days of curing and after 20 days. This also applies to pickled vegetables and cured fish. 2. Once the surface of the soy sauce cured pork tightens, bring it indoors. Do not air dry it for too long; about 10 days is sufficient. If the skin is air-dried for too long, too much moisture is lost, causing the lean meat to become dry and tough, affecting the taste. 3. Ensure the soy sauce cured pork is marinated for the required time and that the surface is air-dried. The finished product should have brownish-red skin and lean meat, while the fat should appear translucent. 4. Do not throw away the soy sauce used for the first curing. Boil it, add some seasonings, and it can be reused for curing. I have already cured pork four times using the same batch. 5. If you are in the North, after the skin is air-dried, bag it and place it in a container; it can be kept frozen outdoors. Transfer it to a freezer when the weather warms up. If you are in the South where the temperature is too high, seal it in fresh-keeping bags and store it in the freezer, taking it out as needed.