From winter to the New Year’s Eve, it is the season for people to make various types of preserved meat and sausages. At this time, every household is busy making preserved meat, preparing for the New Year, and everyone is busy. Making preserved meat is a laborious task. The taste of preserved meat made by each family is different, and the methods are slightly different. Let’s take a look at the complete guide to making preserved pork belly below. How to make preserved pork belly?

1, The pork belly should be cut into pieces, preferably long strips;

2, Prepare a large basin and get ready for the marinating process;

3, Rub salt, apply an even amount of salt to each piece of meat;

4, Add sugar, just sprinkle a little sugar on the meat that has been rubbed with salt;

5, The alcohol is soaked with fennel, star anise, and Sichuan pepper. Add five-spice powder, and the grandparents next door say that it’s best to soak this alcohol in advance, the longer the better, and it can be stored for several years;

6, Turn the meat over to make it absorb the spices more evenly;

7, Cover the marinated pork belly with a lid and let it sit overnight; the next day, remove the lid and rinse the meat with a basin of warm water;

8, Hang it until it dries and no longer drips water as a sign of readiness;

9, After about an hour of drying the pork belly without any moisture, you can color the meat with dark soy sauce and light soy sauce; if you like a darker color, add more dark soy sauce; if not, add more light soy sauce, and then add some five-spice powder;

10, Next is the process of air drying and sun drying, the first day

When it is just hung up, it is still dripping soy sauce.

Tips

1, On the first day of sun-drying, it’s best to have sunshine so that the preserved meat made this way will have a strong aroma and taste.

3. Wrap the enoki mushrooms into rolls with wild boar pork loin slices.

4. Heat oil in the pot to 40% oil temperature, add wild pork rolls and fry until cooked, then remove.

5. Leave some low oil in the pot, add high-grade Lee Kum Kee soy sauce, chicken powder, salt, and monosodium glutamate, add wild pork rolls, cook until flavored, and then thicken the sauce.

Features: smooth, tender, crisp, and with a long aftertaste.

Preparation method:

1. Remove the hair and clean the pork knuckle, then blanch in boiling water and remove for later use

2. Place the pork knuckle on a strong fire, add soy sauce, sugar, scallions, ginger slices, salt, cooking wine, various spices, and clear water, cook on a low fire for 4 hours. When the knuckle can be pierced with a bamboo chopstick and the meat is soft and tender, and the juice is rich and transparent, remove from heat and serve in a dish.

Features: bright red color, tender and slippery meat, not greasy

Wild boar meat skewers

Main ingredients: wild boar pork loin, green peppers, red peppers, onions

Seasonings: salt, monosodium glutamate, ginger, garlic, chicken powder, tenderizing powder, Meijin Sauce, cornstarch

Method three:

1. Cut the pork into pieces of your preferred size (you can slice it, but don’t make it too small because it will shrink after roasting).

2. Pour oyster sauce and honey in a one-to-one ratio into an empty bowl (if you like it sweet, add more honey, otherwise, add more oyster sauce).

3. Add a little cooking wine, remember, just a little is enough. Then add a little soy sauce.

4. Mix all the above ingredients together and stir evenly.

5. Finally, add chili oil and a moderate amount of salt (not too much salt).

Specific method:

1. Add the most oyster sauce.

2. Add a little honey, a bit less than oyster sauce.

3. Add some soy sauce, about a quarter or a third of the amount of oyster sauce.

4. Add less cooking wine than oyster sauce.

5. I usually add chili oil last, covering the above sauce. You can add more if you like.

If you have a strong taste, add more of the above sauce to mix it with the meat more intensely.

If you prefer light flavor, mix it with meat with a lighter color.

6. Don’t add too much salt, just a little. Adjust according to your taste.

1. Choose fresh flat mushrooms and meat (it is best to use hind leg meat, as it is more firm and has a better taste. It is not easy to fall apart when stewed, which is very suitable for those who like lean meat).

2. After tearing flat mushrooms into slices, wash them, cut green onions into small pieces, and cut the hind leg meat into slices, then coat them with an appropriate amount of starch and mix well with your hands.

3. Heat the pot with cold oil.

4. When the oil is about 70-80 degrees hot, add salt, Sichuan pepper, and boiling water.

5. Add flat mushrooms when the water boils.

6. After the water boils again for about two minutes, add the slices of meat, and then it’s ready to be served after about two minutes.

7. Sprinkle with chopped green onions after serving.

Main ingredients: mushrooms (fresh mushrooms) 200g, lean pork 150g, small cabbage 100g.

Seasonings: ginger 5g, soy sauce 5g, starch (pea) 5g, peanut oil 10g, salt 3g.

1. Wash the cabbage sprouts.

2. Wash the mushrooms, and cut each one into slices.

3. Wash the lean meat, dry it, cut it into thin slices, marinate with the seasoning for ten minutes, then cook in boiling water until half-cooked, and then remove and drain the water.

4. Heat the pan, add half a tablespoon of oil, sauté ginger and mushrooms, add six cups of water or an appropriate amount of boiling water, bring to a boil, add cooked cabbage and simmer, then add slices of meat when the meat is cooked, and add salt for seasoning.

Precautions:

1. The oil should be hot, and salt should be added first.

3. Add scallions and ginger slices, and add a little cooking wine.

4. Skim the foam when the water boils, these things are all dirty and can affect the taste, even some foam contains other impurities, etc.

5. Boil the pork skin until it can be pierced easily with a chopstick (about ten minutes).

6. Take out the pork skin and put it in a bowl, let it cool slightly.

7. Use a knife to scrape off the remaining fatty meat on the pork skin, and then rinse it clean with warm water.

8. Put about the amount of water as a bowl of cooked rice in the pot.

9. Add star anise, Sichuan pepper, and cut the dried red chili peppers and put them in the pot.

10. Bring the water in the pot to a boil, then turn off the heat.

Peel the carrots, clean them, and grind them into carrot puree.

Soak the mushrooms in warm water until soft, clean them, squeeze out the moisture, and chop the pork into minced meat. Add cornstarch, salt, and add ginger and scallion water in stages, stirring in the same direction until it forms a paste.

Mix minced meat, carrot puree, and mushroom flakes together, then add soy sauce and chicken essence for seasoning.

1. All ingredients, such as eggplant, pork, and other seasonings.

2. Wash the pork loin, cut it into strips, mix with Kecap Manis chicken powder and starch, and stir the meat strips evenly, marinate for 10 minutes.

3. Wash the eggplant, peel it, and cut it into strips.

4. Heat the oil in the pot to 60 degrees Celsius, sauté the chopped scallions and minced garlic, then add the shredded meat and stir-fry until it changes color and is cooked through, then set aside.

5. Leave a little oil in the pot, heat it and add the cut eggplant to the wok, stir-fry with soy sauce and Kecap Manis chicken powder until it becomes soft.

6. Finally, add the shredded meat to the pot and stir-fry until the ingredients are cooked through. The shredded meat is marinated with Kecap Manis chicken powder before cooking, making it more juicy and full, and delicious.

1. Mix the shredded meat with soy sauce/ricewine/cornstarch, marinate for 15 minutes. After washing the eggplant, cut it into thick slices.

Add 1 tablespoon of oil to the pot, place the purple cut surface of the eggplant under the oil, try to contact the oil as much as possible, and cook over medium heat.

2. Fry until the surface is shiny and purple, then turn it over and move the eggplant to the side of the pot.

3. After fragrant garlic, stir-fry the shredded meat until cooked.

4. Stir-fry the eggplant slices with shredded meat, add spicy braising sauce. Use medium heat, cover the lid, and cook until the eggplant becomes soft and flavorful, then sprinkle with scallions.

Cooking Techniques:

1, Before stir-frying eggplant, you can peel it or not. If you don’t peel the eggplant, to make the dish look better, you can soak it in salt water before stir-frying, or you can fry it first, so the eggplant will appear purple, which looks very nice.

3. Cut the red chili peppers into small pieces and the green chili peppers into circles.

4. Mince the ginger and garlic.

5. Clean the pork skin of excess fat and cut it into strips.

6. Add an appropriate amount of vegetable oil to the pot, heat it to 70% heat, add chili and stir-fry, then add salt and stir-fry.

7. Add the pork skin and stir-fry.

8. Add soy sauce, ginger, and minced garlic, and stir-fry evenly.

9. It’s done.

1. Clean the pork skin, cut it into slices of 2cm x 5cm in size, and blanch it for later use.

2. Place the pork skin that has been soaked in boiling water into a pressure cooker, add 5 slices of ginger, an appropriate amount of star anise, and cassia bark.

Add a moderate amount of soy sauce, cooking wine, sugar, monosodium glutamate, and two red chili peppers.

3. Add 250ml-350ml of water, cover and steam for 20 minutes. After cooling, open the lid, pour into a covered container, and continue to cool. Cover and place in the refrigerator for about 4-5 hours before slicing and serving.

Cooking Techniques:

1. Boil the pork skin until it can be pierced with a chopstick, then rinse it with cold water. If there are any hairs, clean them thoroughly again.