Is there a difference between bacon and sauce meat? It can be said that it is much the same, but the step of smoking is omitted. Sauced meat, also called sauced meat, belongs to a branch of bacon. From curing to drying, it is similar. Mainly made of pork belly. Soak the meat in soy sauce for three days before taking it out and air-drying, usually about 10 day. Just air dry the water. Lean meat is dark red, fat meat is transparent, and air drying time is not suitable. Wei sauce meat is a must-eat dish every winter. Old people used to pickle them, but later they simply did it themselves. Sauced meat is easy to store and carry. It can be steamed in a pot or fried, and served with celery, garlic sprouts and lettuce.
Looking forward to this "air-dried meat, bacon" on the table in winter! Like when I was a child, my children inherited my "gluttony" and were particularly interested in meat. The color is bright red, chewy and has no fishy smell. I never forgot it after eating it. It is more delicious than bacon, and the method is simple. I have used the old formula for more than ten years. If you are interested, take advantage of these two days to buy some good-looking pork, take action and learn to cook.
Soy sauce meat
Ingredients: pork belly, high-alcohol liquor, fragrant leaves, star anise and cinnamon.
Seasoning: light soy sauce, crystal sugar, cooking wine.
1. Prepare 3kg of pork belly. Let's have a look. The more beautiful the pork you buy, the better. Pork belly is even and thin. No need to clean, avoid contact with raw water. Spraying with high-alcohol liquor, and sterilizing. Very effective.
2. Prepare marinade. There are many ways to sauce meat, and everyone is different. The following ingredients are for reference only. You can't say it's first-class taste, but they are absolutely delicious. Prepare 5 pieces of fragrant leaves, 2 pieces of cinnamon, 2 pieces of star anise, rock sugar 100g, 300 ml of cooking wine, 500 ml of light soy sauce and 250 ml of light soy sauce.
3. Before cooking the juice, put the fragrant leaves, star anise and cinnamon into a wok, stir-fry with low fire, and then cook with soy sauce, soy sauce, cooking wine and rock sugar. Soy sauce is thick and easy to make a paste pot. Don't leave at this time, people should always watch.
You don't need to add anything in the process of cooking. After the juice is boiled, stir it with a spoon to prevent it from burning. Turn the heat down and continue to cook. How long will it take? For your reference, juice can form a wall on the spoon, which takes about 15-20 minutes. It is recommended to cook on low heat.
5. After the juice is completely cooled, completely immerse the pork belly in the juice, put on disposable gloves, and rub with your hands, so that every inch of pigskin goes through a "massage bath". At this time, the juice is very thick and normal.
6. Put the meat into the pot one by one, take a bath, take a toothpick and make a small hole on the surface of the meat to help the marinade penetrate into the texture of the meat faster.
7. This step is to press heavy objects. Sauced meat needs heavy weight to marinate more delicious meat. The juice is so dark that I'm afraid it will get on the floor. I just put it in a big basin and press a jar of water on it. No matter how you operate it, you can ensure that the meat is submerged in the juice.
When pressing meat, the temperature should be below 10 degrees, and the refrigerator is the best. Now the room temperature outside is very cold, so you can find a safe place to marinate for 5-8 days and turn the meat every day.
8. When the time is up, you can dry the bacon. Try to choose sunny days. The temperature is not strong at this time. It took me seven days to hang it in a ventilated and cool place. The meat should not be too dry, and the hands feel a little soft. The inside is soft and elastic. If it is too hard, it will make wood.
9. This is what it looks like after cutting. At this time, the meat is still raw. After washing, put it in a steamer and steam for 20 minutes. Cut it into thin slices and put it on a plate. Very delicious. It is usually stored in the refrigerator.
10, the color of the sauce meat is crystal clear, chewy and deep red. The fat meat is transparent, salty and delicious, and full of flavor. No matter how you eat it, you won't get tired. Special food, the family will scramble to eat, but also praised the good workmanship.
Skill summary
1, the first condition for making sauce meat and preserved meat must be low temperature, and the most suitable temperature is below 10℃, and it is difficult to succeed if the temperature is too high.
2. The ratio of soy sauce to soy sauce can be increased or decreased according to the amount of pork, so don't put salt, because both soy sauce and soy sauce have salt.
3, try to reduce dryness, just keep ventilation, the time is about 7 days, the skin is dry and elastic inside. Too dry meat will eat dry wood and lack oily taste.