A wide variety of meat

In the life of the former life of a porcupine, it is known that it is a form of Chinese pickled meat, mainly in the area of Hunan, Guangdong and Sichuan, usually made in the lunar month of the agricultural calendar, which is called “grababy”. From the processing of fresh meat to its production and storage, the meat remains of the same quality and its long-term fragrance, which is a long-standing feature, and is therefore very popular with the eaters. The fish chef of Fish Kitchen has a friend's wide-bread approach, so let's learn。

Recipe Recommendations

pork belly 10 pounds
high-alcohol liquor 100g
white granulated sugar 200g
salt 100g
soy sauce 150g
shisanxiang 25g

salty and fresh
skills
several days
ordinary

Steps for A wide variety of meat

The meat is most well known as the lasagna, with the pig's ribs preferred, commonly known as the five flowers。

five bouquets of meat, clean and cut to 3 cm wide。

(b) for ingredients: 100 g of high white wine, 200 g of white sugar, 100 g of salt, 150 g of raw smoke, 25 g of xenon, all of the above-mentioned ingredients are evenly melted。

The melted ingredients are poured into a bowl of five flowers, and they are applied manually to flatten them, and they are placed in the shade with a protective film or lid, which is rotated every six hours. In 24 hours, you'll be able to hang yourself in a rope。

Following a rope or a hook, the tan is tanned in the dry air and sun, the sun is tanned in the back, the wind is tan, and the meat tastes more fermented。

After 10-15 days, when the body is completely dry, the collection becomes available。

Why is it that the fish kitchen's products look more pale? Fish chefs teach their friends a secret to extend the pickle time to 36 hours and then wash it very quickly with 40 degrees of warm water, while washing it with their hands while removing the spice powder and raw residues from the meat surface. Remember to wash quickly, not leach, dry and dry. It's very pretty。

It's a wide-range gravy pickled practice, which only has to be dried, which is relatively healthy, without smoke. After November in the north, pickles will begin in the south as early as winter。

Careful friends must have discovered that there was a scab in it, but that it was all the same, and that it was only necessary to wash the blood before it was made and to dry or dry the surface and then pick it up. When salt is made, no sugar or raw smoke is added, and salt can be used up to 30 per cent as appropriate, and may be replaced by porcelain。