#Gourmet#Delicious Mouth
I am the one who makes "Sichuan-Yu flavored sauce meat"
First-made sauce meat (1)
I am almost 60 years old, I am willing to share some dishes and experiences that I have been engaged in practical catering kitchens for many years.
The cold winter is coming, and more and more people are making sausages, bacon and sauce meat. Only the things you make yourself ensure food safety and authenticity, which can avoid many hidden dangers. Everyone understands it.
Among them, for many people in Sichuan, Chongqing, Yunnan, Guizhou, Shaanxi, Hubei, Hunan and other areas, bacon and sauce meat are twin brothers. They all need to be marinated and dried, and the bacon needs to be smoked.
Finished sauce meat (2)
However, for many people in the northern area, sauce meat does not necessarily need to be worn and hung up and dried. It is to eat raw meat freshly cooked, soy sauce is heavy, or even dipped sauce.
The flavor of the sauce meat is good or not depends on whether the spice combination and the soy sauce flavor concentration is just right.
1. Main ingredients:
pork belly, or pig plum blossom, or pig second knife meat (you can also choose pork from other parts according to your preference).
2. Auxiliary ingredients and seasonings:
(1). Soy sauce, flavored soy sauce , dark soy sauce , salt, rock sugar (or sugar), spice combination, white wine, ginger, green onion.
(2). A total of 13 spices:
Among them, 2 kinds of ingredients are star anise and cinnamon;
The ingredients are 11 kinds of ingredients, which are cumin, bay leaf , lemongrass , lemongrass , licorice , clove , clove , grass fruit , white buckle , white pepper , dried pepper, dried pepper.
3. Key points of operation.
(1). Treatment of spice combination.
It is best to combine the spices into large particles and coarse shapes. If this condition is not available, soak the spices in boiling water for about 1 hour to ensure the fragrance effect.
(2).Cook sauce.
In the pot, light soy sauce is mainly used, add an appropriate amount of fresh soy sauce, a small amount of dark soy sauce and a small amount of salt (the dark soy sauce is mainly used to enhance the color. If it is used too much, the taste will be reduced. Just use the sauce to turn brown and red; salt is not used, and it is added only after ensuring the color adjustment effect of the dark soy sauce, if the saltiness is not enough);
also has rock sugar (or sugar), ginger slices, green onion slices, and spice combinations, boil over low heat for about 8-10 minutes, turn off the heat, remove, cool, and set aside.
Cook sauce sauce
(3). Change the pork belly into several large pieces, wash it with white wine, and do not use raw water.
White wine wash meat (1)
White wine wash meat (2)
(4).Prised. Marinate the meat in the cold sauce for 5 days, turn over every day to marinate the meat evenly. Pay attention to sealing plastic wrap and capping, and can be marinated in the refrigerator.
Peppered
(5). Drying and air-drying. Take out the marinated meat, tie it, hang it in a cool and ventilated place, and dry it for 15-30 days.
drying and air-dried (1)
drying and air-dried (2)
4. Introduction to the consumption method.
(1). Cook it directly in the pot, take it out and slice it and serve it on the plate.
(2). You can also slice it and eat it with stir-fried pork and vegetables.
(3). Other food methods are based on your personal preference.
cut into finished sauce meat
Sharing is a virtue. I hope you can eat every meal well and become a god happily.
wood, fire and earth, 2022.10.3 days.
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