Sichuan meat
By VicentaLakin
Sichuan's meat is famous for its colour, its gold and yellow, and its salty scent is long known. Its unique smell of smoke makes it hard to forget. Sichuan meat can't be made, cooked or eaten, so let's share it。
Recipe Recommendations
- pork belly ten catties
- pickled salt 150 grams
- liquor 75 grams
- fine sugar 50 grams
- MSG 10 grams
- pepper
- spice powder 5 grams
Steps for Sichuan meat
1
Prepare fresh meat. It's a shame. The cast iron pot will burn red with fire。
2
Hold the meat with your hand, and the skin goes down, rubs on the iron pan, so that the skin burns。
3
Burn the flesh。
4
Wash the meat. Dry the water。
5
Get ready for the pickles。
6
First the white wine is mixed with the meat, then the salt, sugar, odour, spice powder and pepper are mixed, rubbed on the meat, rubbing it in the container, and it's made of ceramic containers for the best.
7
Seven days later, pick up the salted meat and hang it in the ventilation.
8
The iron pot is placed on the fire, with a tin platinum paper, then a shell, cylindrical leaves, orange skin, peanut shells, the grilled net above the fumigation, a pickled piece of meat, a cap, a big fire, a little fire after the smoke, a closed fumigation for about an hour, and the meat is yellow.
9
Smoked Sichuan gravy. Cleaned before eating, steamed or boiled for 20 minutes, dryed the sliced plate.
10
Garlic gravy is for the tunnel.