Fresh and sweet Bacon(xian tian wei de la rou )

Fresh and sweet Bacon

Introduction:

"Chinese new year, how can we do without preserved meat! We usually start to make cured meat when we enter the twelfth lunar month. It seems that cured meat is also one of the flavors of new year. It's been around for years. Naturally, I also prepared a lot of preserved meat during this period. In addition to sending some to my relatives and friends, the rest can still be eaten for a long time after the Spring Festival. I used to make my own bacon recipes. This year, I made several flavors of bacon, but most of them are old recipes, so I didn't want to make them again. Today's bacon has a special formula. It's similar to Guangwei, but it's not completely Guangwei. It's my favorite flavor. It's really delicious. Although it's a bit southern, I feel that people from both north and South can accept it. Let's send it up. "

Production steps:

Step 1: ginger juice, pure juice to more than 50 grams

Step 2: this time I chose the front neck instead of the pork. Cut the pork into strips 2 cm wide

Step 3: add sugar and salt to the meat, ginger juice and soy sauce

Step 4: stir well, let the sugar dissolve and be absorbed by the meat, and then marinate for about half an hour

Fifth step: pour the Baijiu into the wine evenly.

Step 6: this formula soup will be more, normal

Step 7: cover and marinate for 3 days. Turn it every day to let the taste permeate evenly

Step 8: after pickling for 3 days, it is blown up and dried. About 10-15 days.

Materials required:

Pork: 2000g

Salt: 20g

Ginger juice: 50g

Soy sauce: 300g

Sugar: 200g

Baijiu: 100g

Note: because this formula uses a lot of soy sauce and Baijiu, it will be a good rule to preserve a lot of soup after curing.

Production difficulty: simple

Process: salting

Production time: several days

Taste: salty and sweet

Chinese PinYin : Xian Tian Wei De La Rou