Homemade meat

By VicentaLakin

Homemade meat
And while you're still chilling, this year's gravy is not ready

Recipe Recommendations

  • pork belly appropriate amount
  • spiced powder appropriate amount
  • coarse salt appropriate amount
  • white granulated sugar appropriate amount
  • soy sauce appropriate amount
  • soy sauce appropriate amount
  • rice wine appropriate amount

Steps for Homemade meat

  • Make Homemade meat step 0
    1
    Five flowers
  • Make Homemade meat step 1
    2
    - Preparation of a large basin for pickled work
  • Make Homemade meat step 2
    3
    — salt coded with a flat salt on every piece of meat
  • Make Homemade meat step 3
    4
    Put some sugar on the salted meat
  • Make Homemade meat step 4
    5
    The wine is made of calves, orchids, or basil. In addition, five perfumes were put in, and the neighbours ' grandparents said it would be better to make the wine earlier, as long as it smells better, and could be placed for several years
  • Make Homemade meat step 5
    6
    (b) Flipping meat up and down to make it more evenly absorb various kinds of sauce
  • Make Homemade meat step 6
    7
    将调好料的Five flowers盖上盖子静置一整夜；第二天取掉盖子，用一盆温水讲肉过滤一下；
  • Make Homemade meat step 7
    8
    (a) Hanging up to dry water, as appropriate, without dripping
  • Make Homemade meat step 8
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    Five flowers大约晒1小时左右无水分后，便可调老抽生抽对肉进行上色，喜欢深色一点就多放点老抽，不喜欢则反之放生抽多一些，然后再加点五香粉；
  • Make Homemade meat step 9
    10
    Next is the first day of the dry-dry process: just hanging up is still dripping soy sauce, and it looks like it's slowly drying up in the afternoon...
  • Make Homemade meat step 10
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    DAYS 2-7: N WORDS OMITTED HERE.
  • Make Homemade meat step 11
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    Day 8: See any changes? It's tanned and smelled, smelled...

    • Homemade meat Make Tips

    1. On the first day of taking the meat out to sun-dry, it is best if there is sunshine. The cured meat made this way will have a rich, distinct flavor and a mouth-watering aroma. 2. The cured meat made with this ratio will definitely be salty, but it can be stored for a long time. When eating, you can soak it in rice water for a while to reduce the saltiness. 3. The dryness of the cured meat can be adjusted according to personal taste; if you don't like it too hard, dry it for a shorter time. 4. The Hakka people also told me that after sun-drying for about a week, bring it inside, pack it in a slightly opened preservation bag, and hang it from the beam. After a few days, take it out to sun-dry again for a few days, and the cured meat will be even more fragrant! 5. You can also cut it into small pieces, put them in preservation bags, and store them in the freezer. It is very convenient to take them out whenever you want to eat. PS: Regarding the task of rubbing salt, if there is a man in the house, let's just act as supervisors~~~ This job is a bit tiring~~~ We only need to hold the title. The pictures in this blog post are a compilation of two separate curing processes. The part starting from Mr. Zhu drying the meat depicts the 10 strips of cured meat that we personally cured.

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