Preserved pork in soy sauce(jiang la rou )

Preserved pork in soy sauce

Introduction:

Production steps:

Step 1: materials required.

Step 2: wash the meat!

Step 3: change the knife to cut the large pieces into long strips.

Step 4: pierce one end of the meat with scissors and tie the rope.

Step 5: spread salt evenly on the meat.

Step 6: put the salted meat on the balcony and let it drain.

The seventh step: second days to retrieve meat, and use the Baijiu to wipe the meat evenly.

Step 8: mix the pepper powder and five spice powder together, and prepare the sugar and soy sauce.

Step 9: first put pepper and spiced powder on the meat, then put sugar on it, and then put it into a jar.

Step 10: pour in the soy sauce, preferably immerse the meat.

Step 11: put the lid on for a week in the shade.

Step 12: take it out and hang it on the balcony after a week. It's better not to let the sun shine directly. It can be taken back in 15-30 days.

Step 13: take it back after a month, cut it into pieces according to the amount of food once, put it in the refrigerator with the fresh-keeping bag.

Step 14: take a slice and steam for 30 minutes!

Step 15: another set!

Materials required:

Pork: 1000g

Salt: 30g

Chinese prickly ash: 10g

Five spice powder: 4G

Baijiu: 15 grams

Old style: 150g

Sugar: 50g

Note: do not pour out the remaining soy sauce, you can marinate chicken and duck, you can also put it in the refrigerator next year!

Production difficulty: unknown

Process: salting

Production time: several days

Taste: Maotai flavor

Chinese PinYin : Jiang La Rou