Pickled, bad, drunk, and sauced, it is a subtle and simple tacit understanding between time and spices! This year's pork is cheap, I bought 5 catties to make some soy sauce meat to eat, soaked in boiled soy sauce for 3 days, and then dried in a ventilated place for 7-10 days to enjoy the deliciousness. The color is bright red, the sauce is fragrant, the flavor is unique, and the most important thing is that the method is very simple, and novices can also succeed at one time!
Don't look at the "black" soy sauce meat, after cooking and slicing, the fatty part will show a different kind of crystal clarity, and the taste is also salty and fragrant, full of chewiness. There are many ways to eat soy sauce meat, steamed until it is oily and shiny, sliced and drunk, and fried with green peppers, it is very spicy and refreshing. It is less trouble-free than bacon, crystal clear and not greasy, and it will not be bad for a year. This is an old recipe that I have used for more than ten years, if you are also interested, buy some pork while the weather is still cold, and take action!
1.Select 5 catties of high-quality pork belly, do not need to clean, wipe the spoils on the surface with a kitchen paper towel, pluck the hair on the skin, and then prick some small holes to facilitate the taste, cut the meat into strips in order to absorb the flavor.
2.Wipe each piece of pork with liquor, rub it with your hands for a few minutes, and clean and disinfect the pork belly, so that the pork will not be bad if it is clean, and the taste will be more fragrant (the pork belly does not need to be cleaned, avoid contact with raw water, and spray it with high liquor, the purpose is to sterilize and disinfect, which is very effective).
3.Pour 500 grams of light soy sauce + 30 grams of dark soy sauce + 30 grams of ** sugar, cinnamon + star anise + bay leaves + a few peppercorns into the pot. The soy sauce is very thick and easy to flutter and paste the pot, so don't leave at this time, people must keep watching. Bring to a boil over high heat, then simmer over low heat for five minutes to bring out the flavor of the seasoning, turn off the heat and let cool for later use.
4.Allow to cool and take out the spices and throw them away!
5.Put the pork wiped with liquor into a water-free and oil-free container, and then pour in the cooled sauce. Dip every part of the meat with soy sauce sauce and refrigerate for 3 days. During this period, I took it out every day and turned it over, with the aim of making the meat taste better.
6.After soaking for 3 days, take it out and drain it, take it out to pierce the eyes and wear a rope, and hang it in the shade outside! If the outdoor temperature is below 10 degrees Celsius, it doesn't matter if there is a little sunshine. During rainy days, retract, balcony windows should be opened for ventilation. Remember that the meat can't be too dry, the hand is still a little soft to the touch, the inside is soft, it's elastic, it's too hard, it will be firewood.
7.The air-dried soy sauce meat is divided into pieces according to the amount of each consumption, and each piece of plastic wrap is sealed and wrapped, and then put into a plastic bag to seal and refrigerate for preservation.
8.When eating, take one, rinse it with water, steam it in the pot for half an hour, slice it and eat it directly, it is really delicious, or stir-fry is also a good choice!
1.In the process of marinating soy sauce bacon, the first step is to remove the miscellaneous oil stains on the meat skin, the wine must be wiped evenly, and the marinating process is also every corner must be wiped evenly, kneaded in place, remember to turn up and down every day.
2.The first condition for making soy sauce meat must be low, below 10 degrees Celsius is the most suitable, the temperature is too high to be successful.
3.Drying is just to keep the ventilation can be, the time is about 5 days, the skin is dry, the inside is elastic, too dry meat will taste dry, lack of oily taste.
4.There is a difference in thickness of meat, 3 days for thin, 4 or 5 days for thick. Don't add salt, just use light soy sauce, the saltiness in the dark soy sauce will not be too salty.
5.The soy sauce meat dried with white wine is more fragrant, and the soy sauce meat with white wine is not afraid of flies when it is dried, so it is sterilized and hygienic.
6.It is better to get sunburned until it is as soft and hard as an earlobe, and the surface can be oily. If you can't eat it all at once, wrap it in a bag and put it in the refrigerator to freeze it, and it won't go bad for a year.
7.Soy sauce meat can be marinated with plum blossom meat, pork neck, front and rear leg meat, and pork belly, and the fat and thinness can be selected according to personal dietary preferences.
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