Farmer's pickles
By VicentaLakin
The wind, known as the wind, is one of the best in Sichuan, and its history dates back 100 years. It uses natural wind drying to avoid the health hazards associated with traditional fumigations and to preserve the fresh and natural scent of flesh。
Steps for Farmer's pickles
1
choosing meat: picking the wind-blowing meat can select pig flowers, post-legged meat, pork with two knives, etc., and then washing the pork and then drying it up, and then cutting it into long strips three to five cm width
2
(b) triggers: one bag of wind-blowing meat (180g) in the container and approximately 100 g of 52 degrees of white wine will be modulated and wet in sauce
3
(a) Smash: the prepared pork is plattered and wiped out with the made sauce
4
Pickled: 3 to 5 days in the container (note: up and down once a day)
5
It is then taken out and hung in a dry ventilated area for about 10 days。Farmer's pickles Make Tips
Attention: 1. When produced, it is appropriate to use less than 10°C, with the option of making fresh waterless meat strictly in accordance with the food method and with the prohibition of adding any raw materials; 2. When temperatures are higher than 10°C, it is appropriate to place it in a freezer (0-5°C) and to store it for between three and five days and to dry it out of a ventilated place; 3. When temperatures are above 20°C and in the event of mist, it is not appropriate to process for making wind-brain meat。