Meat

By VicentaLakin

Meat
"Autumn Wind, Taste!" That's a Cantonese saying! It's autumn. It's autumn. It's time to make bacon. Guangdong's salami and salami are famous. It's very good! I think it's been a good day, and I've bought two nice bouquets, and I've done it for the first time, but I didn't think it was good. So yesterday I bought a few dozen bucks and I'm ready to make a second batch. It's good for steam. I'll learn how to make sausage later

Recipe Recommendations

  • pork belly appropriate amount
  • Jiang appropriate amount
  • salt appropriate amount
  • sugar appropriate amount
  • soy sauce appropriate amount
  • soy sauce appropriate amount
  • white sugar appropriate amount
  • erqu liquor appropriate amount

Steps for Meat

  • Make Meat step 0
    1
    Five flowers to wash and dry, and go to the skin
  • Make Meat step 1
    2
    Add salt, a little old, raw, ginger, wine and sugar
  • Make Meat step 2
    3
    Taste it with your hands; then pick it up in the fridge. It's 12 hours or more; it tastes better one day or another
  • Make Meat step 3
    4
    Take it out the next day. Use the water to change color
  • Make Meat step 4
    5
    Reload the fabric and erase it
  • Make Meat step 5
    6
    Then we'll string it up, dry it in the shade, and have some sun
  • Make Meat step 6
    7
    About a week or two, the meat will be ready, the water will be washed and the pot will be boiled! Slice while eating

    • Meat Make Tips

    1. Steps 4 and 5 can actually be omitted; this just makes the drying process easier. Some people like to blanch the meat before marinating, but personally, I think this makes it harder for the flavors to be absorbed! 2. Pork belly is the best cut for cured meat; it tastes best with a mix of fat and lean meat. Pure lean meat is too hard and the flavor is inferior!

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