Homemade meat
By VicentaLakin
it must have been a good time for everyone to celebrate the holidays of spring. i've never done any meat, and i've never thought about doing it myself, because every year a mother sends a good sausage chicken or something, but there's no meat, and it's probably in my heart that i remember when i was a child, when we didn't eat it, and it's always so greasy that we grow up to smell it. the other reason why we don't do the meat is that it's always felt like a very big project, and it's been a long time since we've seen the logs of our friends flying in the air, and the formula of salt sauce is clearly written, and suddenly there's an impulse to try and make the meat. send a picture of the process. click on my log, which contains more detailed pictures at http://home.meishichina.com/space-532464-do-blog-id-422734.html。
Recipe Recommendations
- pork belly 3 pounds
- pig hind legs 3 pounds
- salt 100 grams
- soy sauce 350 grams
- soy sauce 100 grams
- rock sugar 50 grams
- high-alcohol liquor 80 grams
- warm water 200 grams
- pepper appropriate amount
- dried chili of 3
- ginger powder appropriate amount
- octagonal appropriate amount
- cinnamon appropriate amount
- geranyl appropriate amount
- spiced powder appropriate amount
Steps for Homemade meat
1
Buyed meat wash and dry。
2
Get ready for the ingredients。
3
Get ready for the spices。
4
In addition to white wine, other formulations are placed in large pots, boiled, and disturbed to melt ice sugar。
5
Scrambling, pouring in white wine, smug。
6
If there is water on the meat, it can be dried with paper in the kitchen, put in the shade, flipped the meat once a day and pickled for seven days。
7
When the meat is salted, tie it with cotton rope and hang it on the balcony。
8
It'll be about 10 days. Cut into pieces。
9
Put it in a bag and put it in the freezer room。Homemade meat Make Tips
Ingredients: Pork belly 3 jin, Pork hind leg meat 3 jin (The original recipe used a total of 8 jin)
Seasonings: Salt 100g, Light soy sauce 350g, Dark soy sauce 100g, Rock sugar 50g, High-proof white liquor 80g, Warm water 200g, Sichuan peppercorns, 3 dried chili peppers, Ginger powder, Star anise, Cinnamon bark, Bay leaves, Five-spice powder
1. When curing the meat, if the temperature at home is high, you can place the pot for curing on the balcony and just cover it with a lid.
2. When air-drying the meat, hang it in a cool and ventilated place; do not expose it to direct sunlight.
3. Previously, we liked to slice the raw cured meat and stir-fry it directly, but the skin always felt a bit hard. Today, I steamed it before slicing and stir-frying; the texture is better and more springy.
4. The recipe is basically unchanged. Actually, thinking back, since I reduced the amount of meat, I should have reduced the amount of seasoning proportionally as well. So, the finished cured meat is slightly salty when eaten this way, but the taste is still excellent. To eat, take out a piece of meat, wash it, steam it in a pot for about 30 minutes, then slice and serve. It can also be used to stir-fry with green peppers, garlic sprouts, cauliflower, etc., all of which taste great. Moreover, because the flavor of the cured meat is quite strong, you can achieve good results during the stir-frying process without adding any other seasonings. We stir-fried a piece today without adding oil; we put the steamed and sliced cured meat directly into the pan, and after the oil rendered out, we added some scallion strips, then added the green peppers to stir-fry. It smells wonderful with rice, but I forgot to take a photo of this dish.