dried pork

Recipe Recommendations

• pork at will
• Jiang The size of a garlic stick
• garlic the 2
• millet spicy 1 medium spicy and 2 spicy to death
• salt appropriate amount
• MSG appropriate amount

• medium spice
• fried
• several days
• simple

Steps for dried pork

1

Because I eat it as a small pickle, the size of the piece I dry is close to that of a bank card. I can choose three pieces at a time and match it with the amount of seasonings mentioned above. Feel free to spicy millet, but the one I bought was so spicy that even one of them was too spicy ~~

2

Rub the meat with a proper amount of salt and MSG on a one-centimeter-thick meat slice and marinate for about 10 minutes. Don't add too much salt, just season it, not to make it particularly salty.

3

Hang the marinated meat and place it in a ventilated outdoor place to dry. It's basically fine after 4 days in winter, and it doesn't matter if you want to dry more. Dry it for three or four hours when the sun is strong in summer. The skin has no moisture and is a little dry and hard, or you can bake it with fire rather than cooked it.

4

Put the garlic without peeling, put the ginger and millet on a frying pan without adding oil, and bake it until done. If it is grilled, you can roast it until done. After roasting, the ginger, garlic and millet are thin-skinned and chopped.

5

Next, put the meat in an oil pan and fry it over low heat until it is done. Remove it and let it cool, pat the meat with the back of the knife and loosen it. After taking out the shredded pork, tear it into small pieces with your hands or chop it into powder with a knife, and mix in the seasoning. Salt and MSG can be added according to your taste.

Recipe Categories

• snack recipes