The oldest way to cook pork - Hakka salted pork(yong zui gu lao de fang fa peng ren zhu rou ke jia xian zhu rou )

The oldest way to cook pork - Hakka salted pork

Introduction:

"In the past, when materials were scarce and food preservation conditions were limited, our wise ancestors would use salt to preserve some precious meat, fish or vegetables and prolong their eating time. Hakka salted pork is one of the most famous pickled foods. With the most traditional salting method, the fresh pork is pickled with various seasonings and spices for two to three days, and then becomes salted pork. According to personal taste preference, it is reprocessed to deduce different tastes, mainly or supplemented by salted pork. What I do today is the most basic salted pork. After marinating, half of the pork is steamed in a steamer and the other half is roasted in an oven. It has two different flavors, and then it is directly dipped in the sauce. It is not greasy at all. It is very delicious. You can also cook it with some vegetables, stir fry, stir fry, and give play to your imagination to make a delicious food with unique flavor and endless aftertaste for your family Let's eat good food. "

Production steps:

Step 1: prepare all the raw materials.

Step 2: add salt and large ingredients in a hot pot, stir fry over low heat until yellowish, and let cool.

Step 3: pour in five spice powder and white pepper.

Step 4: mix all the ingredients well.

Step 5: wash the streaky pork and dry it with kitchen tissue.

Step 6: pour the marinade on the pork.

Step 7: spread the marinade evenly on the pork.

Step 8: put the pork into the fresh-keeping bag and refrigerate for 3 days.

Step 9: three days later, take out the salted pork and cut half into slices.

Step 10: code into the plate, cover with plastic wrap, steam in the steamer for 30 minutes.

Step 11: wrap the remaining half in tin foil. Put in the oven and bake at 200 ℃ for 35 minutes. Remove and slice. (you can choose one of these two methods according to your personal preference) mix all the dipping materials evenly and dip them. Mix 3 tbsp white vinegar, 2.5% garlic (chopped) and 2 pieces red pepper (chopped) to make the sauce.

Materials required:

Streaky pork: 600g

White vinegar: 3 tablespoons

Garlic: 2 and a half (chopped)

Red pepper: 2 (chopped)

Salt: 1.5 tbsp

Five spice powder: 1 tablespoon

White pepper: 1 tsp

Large material: 2 pieces

Note: salted pork is salty, so it's better to wash off the excess salt on the surface before cooking, but don't soak it to avoid losing the flavor of salted pork. When curing meat, the salt should be moderate to avoid losing the original flavor of meat.

Production difficulty: Advanced

Process: steaming

Days: production time

Taste: salty and fresh

Chinese PinYin : Yong Zui Gu Lao De Fang Fa Peng Ren Zhu Rou Ke Jia Xian Zhu Rou