Soy sauce

By VicentaLakin

Soy sauce
Soy sauce, red meat sauce, smelly, not greasy. The sauce is different from the fresh meat, which is processed and matured, followed by a second deep processing with sauce, eight horns, peppers, perfume, etc., which is more fragrance and more fragrance。

Recipe Recommendations

  • pork belly 500
  • spiced powder 2g
  • salt 25g
  • soy sauce 45G
  • soy sauce 15g
  • white sugar 15g
  • liquor 15g
  • pepper 2g
  • octagonal one
  • geranyl 1 block

Steps for Soy sauce

  • Make Soy sauce step 0
    1
    It's red, it's smelly, it's fresh, it's delicious。
  • Make Soy sauce step 1
    2
    Food ready。
  • Make Soy sauce step 2
    3
    Five flowers cut to the right length (not cut to my liking, I eat mostly after)。
  • Make Soy sauce step 3
    4
    The five flowers will be salted slowly for about two or three minutes, so that each piece of meat will be evenly covered with a thin layer of salt
  • Make Soy sauce step 4
    5
    All the sauce except white wine。
  • Make Soy sauce step 5
    6
    Heat it in a pan and evenly mix it, a little smoke, cool it
  • Make Soy sauce step 6
    7
    It will be filled with white wine in a completely cooled juice, and all of it will be mixed in a smelted five-flowered meat, so that every piece of meat will be glued to liquid. Cover the film and freeze the refrigerator for four to five days, remember to flip the face every day。
  • Make Soy sauce step 7
    8
    Every day, five flowers are rolled, and every place where the meat is immersed, usually for 4-7 days。
  • Make Soy sauce step 8
    9
    I've got five bouquets of salted meat, and I've tied it up with a rope, and I've been in the air for about eight days
  • Make Soy sauce step 9
    10
    I'll make a cold storage of the sauce

    • Soy sauce Make Tips

    1. Don ' t wash the bouquet. If it is washed, it must be drained from the kitchen paper, otherwise it is more likely to change. 2. Five flowers with salt is about two or three minutes away, so each piece of meat is covered equally with a thin layer of salt, and as much as possible the salt is fed into the meat, covered with a shampoo, and made for an hour or so! 3. The salted meat comes out and washes it with hot water, ties it up with a rope, lays it in a cool, airy place for about eight days, softly and hardly, according to my preference, and I usually hang it until two days after I start dripping

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