Homemade broad meat
By VicentaLakin
Special reminder: It is better to finish the tan before winter and the tan is said to be less fragrance, so be careful of the time. Like many families, in the autumn and winter, the meat, the fish, the duck, the whole family love it。
Recipe Recommendations
- pork belly several
- salt appropriate amount
- white sugar appropriate amount
- soy sauce appropriate amount
- soy sauce small amount
- rice wine appropriate amount
- salty and fresh
- other
- several days
- ordinary
Steps for Homemade broad meat
1
Five flowers don't have to wash, scrape the pig's skin with a knife, then tie the rope around one of the strips; the reason for not washing is that if there's water in the second step, it's hard to absorb the salt, just do it once in the third。
2
Put a small amount of salt on the bouquets, and try to put the whole bouquet on it; one by one, one by one, one by one, and one by one, it'll be salty, and the salt will be folded into a plate for about three hours
3
When made, the meat strips are immersed with hot water; hot water is about 60-70 degrees, not too hot or hot; and when washed, it is white
4
Hang up a piece of meat with hot water and dry it; I've been dry for about two hours
5
Take the appropriate amount of soy sauce, rice wine, white sugar to make pickles; not too much soy sauce, my nine bars, pouring into half the bowl of soy sauce; do the first batch with no old smoke, which is too deep, I do not like the colours, do the first one with only raw and beautiful colours, and with an old spoon in the second batch, do it in black; do it with any amount of white sugar, but it must be added, except that it can be fresh, so that the weight of the sauce can be reduced in proportion to the amount of pork
6
Put a line of the five bouquets of meat in the pickles, and then fold it into a plate; make it for about one day (overnight); and keep an eye on it every other time so that it may taste evenly
7
When the salt is made, the drying becomes official; when the weather is bad, and there is no suitable place to hang it, put it in a bag and put it in a freezer in the fridge, and then the weather is ready for the drying
8
If the weather is clear and the sun is out, the drying process is fast; the second day of the batch starts with oil, and the fourth day is marked by a contraction of meat bars, which will be collected by the sixth day; notice that the clear drop in oil is almost possible, and that the drying time is longer, especially when the thin parts are hard
9
Cut off the tanned meat and place it in a freezer; take it out and wash it when you need it; boil it on the rice while cooking; cook vegetables, make rice, cook children's food, etc.; or store the whole piece if it's dry
10
It's a fertilized gravy: fat and clear mouths, thin and soft, sweet and good for dinner。