Homemade meat
By VicentaLakin
The meat is a family dish, belonging to the Kawasawa family. This dish has a golden colour, bright colour, attractive appetite, and is in no way inferior to any of the other snacks or meat products。
Recipe Recommendations
- three-line meat 10KG
- edible salt 1200g
- octagonal of 5
- galangal 5 pieces
- cumin 5g
- high-alcohol liquor 250g
- soy sauce 2 tablespoons
- pepper 20g
Steps for Homemade meat
1
Third-line meat goes hairy with fire, washes and cuts into small pieces。
2
Scratch the pieces of meat evenly with high white wine。
3
Eating salt is made as yellow as it is, and it is set in a five-minute freeze, pending the appropriate reduction of temperature and the introduction of spices and peppers。
4
The salt of each piece of meat shall be evenly plagued, and every dead corner shall be massaged。
5
The salted meat shall be placed in a container, which shall be salted for five days in the shade and shall be rolled over for five days。
6
Wash the meat with water。
7
Scratch the meat with the old color and hang it in the ventilation for a week。
8
Put that in a closed box and smoke it for six hours。
9
The meat is finished。