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How do you marinate the pork before cooking it?

When curing the meat, first add a spoonful of chicken powder, in which the unique powder texture, can quickly and evenly cover the meat surface, can give the meat more protection, but also can well lock the gravy, can make the meat more smooth and juicy.

The simplest and most practical way is to marinate the meat with cornflour for about ten minutes before cooking, so that the fried meat will be soft. In the meat slices, add the right amount of egg white to stir well, can also make the meat become tender and increase the taste of the meat.

In fact, when pickling, the seasoning wine is the most important step, which is also related to the meat quality is relatively soft and fishy smell of the key step. If there is no cooking wine at home, you can also put white wine, and you can ask about the aroma of liquor when you stew it.

Soak the bought fresh pork in clean water for about ten minutes to make the pork fully hydrated. After the pork is washed, remove it and drain it and cut it into thin slices. Put the chopped pork in a clean container. Add egg whites to the sliced meat. Pour in appropriate amount of cooking wine, light soy sauce and cornflour.

Spread the mash evenly on the meat, put on a thin layer, and then spread the fried spices evenly and thinly on the meat, put it in a larger basin and marinate for about two days.

How to make bacon?

Production method: prepare minced garlic, appropriate amount of black pepper, 2 tablespoons light soy sauce, 1 tablespoon oyster sauce, 1 tablespoon cooking wine, 1 tablespoon honey, grasp well and marinate for more than half an hour.

Add light soy sauce, soy sauce, delicious taste and white sugar in the bowl, stir well and spread on the meat. Coat the meat with salt after cooling, cover with plastic wrap and refrigerate for 3-4 days. Turn it once a day in the pickling process, wash it with boiling water after pickling, spray white wine on the surface, air-dry and not hard.

In addition, the cured meat should be kept in a cool and ventilated place to avoid direct sunlight and high temperature, so as not to affect the quality. In a word, cured meat is a very characteristic food processing method, which can make the meat more delicious and taste more unique through reasonable curing and processing.

How to pickle pork with salt

Step 1: prepare the fresh pork (there are 20 jin of pork here), pour in the white wine, spread it evenly and set aside.

Marinate 10 jin of pork and put 3 taels of salt. Stir-fry some spices such as star anise, cinnamon and pepper in the pan. Stir-fry the salt and seasoning until golden brown, turn off the heat and let cool. The pork is dried and coated with high spirits, then the fried salt is sprinkled on the pork and massaged with both hands, so that the pork can be pickled and tasted more delicious.

According to the proportion of 25 grams per jin of pork, half a jin of salt should be put into 10 jin of pork. The pickling method is as follows: preparation materials: 500g of pork, 25g of salt, 45g of light soy sauce, 15g of soy sauce, 15g of sugar, 15g of high liquor, 10 pieces of chicken with pepper and half of star anise.

Stir-fry spices such as salt, star anise, fennel and incense leaves. Then shave the meat skin with a knife, don't wash it. After the fried spices and salt are cooled, they can be pickled. First sprinkle a layer of salt in the basin and put a piece of meat in it.

Wash the pork belly, cut it into appropriate length, put it in a large basin, pour in the right amount of salt, slowly knead for about two or three minutes, so that each piece of meat is evenly covered with a thin layer of salt, then cover with plastic wrap and marinate for an hour or so.

Step to wash the pork and drain the water. Prepare soy sauce, salt, light soy sauce, rock sugar and high spirits. Spread the salt evenly over the meat. Apply light soy sauce and braised soy sauce evenly on the meat and add rock sugar to rub the meat evenly.