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Curing method of authentic soy sauce meat

1. Pour soy sauce, sugar, chicken essence, monosodium glutamate, pepper, white wine, fennel, pepper and ginger into a large wooden barrel and stir well. Cut the meat to be pickled into long strips and set aside as thin as possible. Marinate the cut meat in seasoning sauce and keep massaging the meat to make it fully flavoured. It will take about an hour or so to repeat this.

2. The authentic pickling method of Wenzhou soy sauce meat is as follows: material preparation: 15 jin of pork, 1 liter of soy sauce, 3 slices of ginger, 1 bottle cap of Erguotou, 3 cloves of garlic, 1 teaspoon of sugar, 1 gram of pepper and so on. Prepare the pork belly to be peeled. Sliced garlic and ginger, Erguotou put a bottle lid. Add other seasoning and mix well.

3. The authentic pickling methods of Wenzhou soy sauce meat are as follows: raw materials: beef, liquor, old soy sauce, white sugar, spring onions, ginger and garlic.

4. Soy sauce meat washing: poke some small holes in the meat body with sharp tools to make it easier to infiltrate the seasoning; stir all the seasonings in the container; put the pork into the prepared seasoning; dip the whole body of the meat with seasoning; just hang the pickled meat for a day and hang it in the sun to dry, as long as you pinch it so hard that you can't squeeze it.

How to make pickled pork with soy sauce

The method of making pickled meat mainly includes preparing ingredients, pickling, air-drying and preservation. Prepare fresh pork belly and seasonings for pickling, such as salt, sugar, cooking wine, light soy sauce, soy sauce, oyster sauce, sweet noodle sauce, prickly ash, star anise, cinnamon and fragrant leaves. The pork belly should be cut into appropriate strips to facilitate pickling and air-drying. Next, marinate.

Put sliced pork, chop ribs and chicken wings in a marinade bowl and soak for three to four hours, turning up and down several times to fully marinate. Poke a hole in one end of the bacon with scissors, put it into a binding rope, tie a knot and hang it on a bamboo pole, bask in the sun for three to four days, fold it up at night, cover it with plastic film, and continue to expose separately during the day.

The production method of light soy sauce bacon is as follows: material preparation: 8 jin of pork, 5 taels of soy sauce, 3 taels of flavor, 2 taels of soy sauce, the right amount of high liquor, 100g of rock sugar, 30g of ginger, 20g of pepper, 10g of cinnamon, etc. After buying the pork, go fishy, roast the pig skin face down in a hot pot, roast the pig skin until it is slightly scorched yellow, then scrub clean.

The first step is to cut the pork belly into the appearance that you like. Many people will wash the pork belly when they are pickled with soy sauce. I tell you that there is no need to clean the pork belly. The pork belly is pickled with water and has no flavor. Apply a layer of high wine evenly on the surface of the pork belly, sterilize it, and go fishy.

Ingredients: pork belly, ginger seasoning: old soy sauce, light soy sauce, pepper, cinnamon, incense leaf, star anise, prepare an iron pot, add star anise 6, cinnamon 3, pepper 1 handful, ginger 2, incense leaf 2, the right amount of 13 spices, chili powder, mix evenly. Add 500ml soy sauce, then 800ml light soy sauce, 50g rock candy, bring to a boil over low heat and cook for five minutes.

What are the methods of bacon with soy sauce?

Pour light soy sauce, soy sauce, rock sugar, ginger, pepper, star anise, cinnamon and incense leaves to the boil, cool and set aside. If you like spicy food, you can add some dried chili peppers. 5 jacks of fine pork, do not need to clean, use kitchen paper towels to clean the surface of the stolen goods, skin hair can be pulled clean. Cut the meat into strips to taste.

Ingredients: pork 2500g, ginger juice 100g, liquor 50g, refined salt 10g, pepper 20g, cinnamon 10g, star anise 40g, licorice 20g, five spice powder 40g, soy sauce 2000g, white sugar 150g. Put soy sauce, sugar, liquor, refined salt, pepper, cinnamon, star anise, licorice, ginger juice and five-spice powder in the pot, boil over the fire until the flavor comes out, that is, pour into the porcelain pot to cool.

Specific steps: pour soy sauce, sugar, chicken essence, monosodium glutamate, pepper, white wine, fennel, pepper and ginger into a large wooden barrel, stir and stir evenly; cut the meat into long strips and try to cut it thinly; marinate the cut meat in the seasoning sauce and massage the meat constantly to make it taste completely.

Prepare 10 jin of pork, 100 grams of chili powder, 20 grams of pepper powder, 10 grams of pepper powder, 50 grams of five-spice powder, and enough salt. Wash the pork belly, remove excess moisture and set it aside. Heat the salt and pepper in the pan, stir-fry until the fragrance is released and use after cooling.

The correct method of pickled meat with soy sauce is as follows: tools / materials: 10 jin of pork, 900g of light soy sauce, 90g of soy sauce, 80g of rock sugar, 50g of liquor, 20g of pepper, 1g of fragrant leaves, 3 star anise, 5g cinnamon, plate, wok. First wash the pork belly and put it on the plate. First stir-fry the dried ingredients, pour pepper, incense leaves, star anise and cinnamon into a clean pan and stir over low heat.

The specific methods of bacon with soy sauce are as follows: prepare ingredients: 5 jin of pork or pork belly, 1 bag of soy sauce, sugar, 1-2 fennel, a little pepper, 1 pepper, 1 tablespoon of monosodium glutamate, a little liquor, about 2 slices of ginger, etc. Pour all the above seasonings (except meat) into a large barrel and stir well to form a fragrant seasoning juice. Cut the meat to be pickled into strips and set aside as thin as possible.

The production method of light soy sauce's bacon

1. The production method of light soy sauce bacon is as follows: material preparation: 8 jin of pork, 5 taels of soy sauce, 3 taels of extremely fresh taste, 2 taels of soy sauce, the right amount of high liquor, 100g of rock sugar, 30g of ginger, 20g of pepper, 10g of cinnamon and so on. After buying the pork, go fishy, roast the pig skin face down in a hot pot, roast the pig skin until it is slightly scorched yellow, then scrub clean.

2. The method of pickling light soy sauce bacon is very simple, just wash the meat and dry it first, then spread pepper and salt evenly on the pork belly. Wait for the taste, then sprinkle with liquor and light soy sauce, put it in a cool place and marinate for two days, then hang it with a rope and place it in a cool and ventilated place. It will be ready to eat after about a week.

Wash the pork belly first and put it on the plate. First stir-fry the dried ingredients, pour pepper, incense leaves, star anise and cinnamon into a clean pan and stir over low heat. Add 900g light soy sauce, 90g soy sauce and 80g rock sugar in the pot, pour the fried spices into the pan, boil over low heat for 3 minutes, boil the rock sugar, the flavor of the spices can be better integrated in the soy sauce, turn off the fire to cool.

Step: add light soy sauce, soy sauce, rock sugar, ginger, pepper, star anise, cinnamon and incense leaves to the boil, cool and set aside. If you like spicy food, you can add some dried chili peppers. 5 jacks of fine pork, do not need to clean, use kitchen paper towels to clean the surface of the stolen goods, skin hair can be pulled clean. Cut the meat into strips to taste.

5. Light soy sauce's pickling method of soaking meat is relatively simple, but it takes a certain amount of time and patience. Prepare fresh meat, such as pork, chicken, etc., and cut it into medium pieces. Next, in a clean container, mix light soy sauce, sugar, cooking wine, sliced ginger, garlic cloves and other seasonings according to a certain proportion, stir well, put the meat into soaking.

6. Light soy sauce, the method is as follows: prepare materials: 500g pork belly, a little light soy sauce, a little salt, an appropriate amount of soy sauce, a little cooking wine, a little spice powder, a little pepper, a little pepper, star anise. First of all, wash the prepared meat with clean water and drain. Then put salt, star anise, pepper and pepper into the pan, stir-fry with a shovel, turn off the heat after cooking, and cool and set aside.

The method of pickling pickled meat

Sauce meat practice: change the meat into long pieces of about 1 kilogram, scrape off the hair on the meat skin, wash off the dirty blood, and drain the water. Rub the meat with salt, rub it evenly, marinate for 1 to 2 days, remove and drain. Put the meat in the container and pour in the soy sauce. the amount of soy sauce is appropriate to soak the meat and soak it for about 4 to 5 days.

Authentic pickled soy sauce: prepare pork, salt, sugar, soy sauce, cooking wine, star anise, cinnamon, fragrant leaves, ginger, garlic and other seasonings. Wash the pork belly, cut it into long strips, blanch the water in the pot and remove it to cool. In a container, add the right amount of salt, sugar, soy sauce, cooking wine, star anise, cinnamon, fragrant leaves, ginger, garlic and other seasonings, stir well.

Pickled meat with spicy sauce: prepare a piece of pork, wash it and dry it. Prepare marinade: ginger, garlic, star anise, cinnamon, fragrant leaves, pepper, salt, sugar, light soy sauce, soy sauce, cooking wine, chicken essence. Put the marinade in a bowl and stir well. Spread the marinade evenly, put it in a sealed bag and marinate it in the refrigerator for 24 hours.

How to marinate soy sauce meat is delicious

Step by step to prepare materials. The leg meat after the step is soaked in water and washed. Step to control the moisture of the hind leg meat. Step to put light soy sauce, sugar, salt, soy sauce, liquor and five-spice powder in a bowl and stir well. Step to put the pork belly in, put on disposable gloves and knead, cover with plastic wrap, and refrigerate for 24 hours. Step: poke a hole with a knife, tie it up with a rope, and then put it in a ventilated place to dry.

Prepare the pork belly to be peeled. Sliced garlic and ginger, Erguotou put a bottle lid. Add other seasoning and mix well. Put in the pork and mix well, be sure to dip each piece of meat with soy sauce, let it fully absorb, if the soy sauce is not enough, then pour a little. After the meat has been fully soaked, take it out and hang it in the sun with a rope. Observed the next day, the color change is not big.

Poke small holes in the meat body with a sharp tool to make it easier to infiltrate the seasoning; stir all the seasonings in a container; put the pork into the prepared seasoning; coat the whole body with seasoning; just hang the pickled meat for a day and hang it in the sun to dry, as long as you pinch it so hard that you can't handle it.