Decades of soy sauce meat recipes, 4 tips, moderate saltiness, bright red color is better than bacon

Soy sauce meat is delicious, but many friends will not do it, or the soy sauce meat made is not delicious, either too salty or too hard, or it will be moldy and deteriorated in the process of drying, these have a lot to do with your operation method, today I will share with you the soy sauce meat recipe that I have used at home for decades, and I have made appropriate changes with the times, which is suitable for the taste of people now, so that you can succeed at one time, there is a detailed summary at the end of the article, and friends who like it can try it!

[Ingredients] 10 kg of pork belly, 900g of light soy sauce, 90g of dark soy sauce, 80g of rock sugar, 50g of liquor, 20g of Sichuan pepper, 1g bay leaf, 3 star anise, 5g cinnamon;

【How to make soy sauce meat】

1. The main raw material for making soy sauce meat is pork belly, how many catties of meat to buy at home depends on the actual demand, I generally buy 10 catties each time, which is more convenient to operate, too much to marinate;

2. The ingredients of marinated soy sauce meat are also very common in the family, light soy sauce and dark soy sauce, 900g light soy sauce and 90g dark soy sauce for 10 catties of meat, and the rest are 80g rock sugar, 20g Sichuan pepper, 1g bay leaves, 3 star anise, 5g cinnamon and 50g high-concentration liquor; (Cinnamon forgot to put it in when shooting);

3. Fry the dry ingredients first, pour pepper, bay leaves, star anise, and cinnamon into a clean pot, stir-fry over low heat, stir-fry the fragrance of the ingredients, the cinnamon is relatively large, you can pound it, so that the fragrance can be better exuded, stir-fry the fragrance of the ingredients, and turn off the heat;

4. Add 900g light soy sauce and 90g dark soy sauce and 80g rock sugar to the pot, pour the fried spices into the pot, boil over high heat, turn to low heat and cook for 3 minutes, boil the rock sugar, the fragrance of the spices can also be better integrated in the soy sauce, turn off the heat and let it cool;

5. When the soy sauce is cooled, the pork belly is processed first, pour a little white wine on the prepared pork belly, and wipe it evenly by hand from top to bottom, so that it can not only remove impurities, but also sterilize and increase the flavor.

6. After the soy sauce is cooled, pour in the prepared 50g of liquor, add liquor to the soy sauce can play a good role in preservative and flavoring, and stir well after pouring the liquor;

7. Pour all the mixed soy sauce into the pork belly, knead it fully and evenly with your hands, so that each piece of pork belly is evenly stained with soy sauce, and after all the soy sauce is evenly spread, put it in a basin and press it tightly, and you can press some heavy objects on it;

8. Marinate for about 2 days, turn the pork belly over once, and put the top one down, so that the marinade will be more even;

9. On the fourth day, take out the marinated pork belly, take off the spices stuck to the surface, put it in the rice basket or other positions to drain the soy sauce on the surface first, and tie the soy sauce with a rope, which can be perforated or tied directly;

10. After all are tied, they are placed outdoors to dry, and they are placed outdoors in a well-ventilated place to avoid the rain, which generally takes about 10 days to half a month; Dry until the surface of the soy sauce meat is air-dried and hardened, and there is obvious oil oozing out on the surface, and it can be collected;

11. The color of the air-dried soy sauce meat is very beautiful, and the oil is red and bright;

12. After the soy sauce meat is ready, if you can't eat it for a while, you can put it in the refrigerator for refrigeration, which can be stored for about 3 months, and if you want to preserve the soy sauce meat for a long time, you can put it in the refrigerator for freezing, and it will not be bad next winter, and the taste will not change, and it is the same as when it is dried;

13. The way to eat soy sauce meat is also very simple, clean and slice and put it on a plate, steam it in a pot with cold water, steam it in water for 10 minutes, the saltiness is moderate, the soy sauce meat is moist and soft and glutinous, and it is very good to eat;

———— [There are 4 tips for making soy sauce meat]————

1. The choice of meat? If you like to eat fat, you can choose a fat pork belly when you choose meat, the meat pickled with more lean meat will be hard and woody, and the soy sauce meat marinated from the fat and thin pork belly is oily and soft and glutinous;

2. Don't wash the meat, many friends will say when they hear this, you are not right, the meat is not washed too dirty, there are many bacteria, and you will get sick if you eat it, in fact, it is not like this, the biggest purpose of people in the past to make bacon or soy sauce meat is to extend the shelf life of food, and now people eat bacon and soy sauce meat more because of their unique fragrance, there was no refrigerator at that time, these pickled meat is the crystallization of the wisdom of the working people of that era, if the meat is washed in water, the pork is stained with raw water after cleaning, It is easy to breed bacteria, mold and deterioration,

Therefore, it is recommended not to clean the pork bought from the supermarket or the market with water, otherwise it is easy to spoil in the process of pickling, and how to remove impurities and bacteria if it is not cleaned with water? You can use liquor to wipe instead, add an appropriate amount of high-concentration liquor to the basin, wipe it on the surface of the pork with kitchen paper, or pour a little liquor on the surface of the pork, and spread it evenly with your hands, which can not only remove the blood and impurities on the surface but also sterilize and increase the flavor;

3. Processing method of spices; The spices of pickled soy sauce meat are very simple, only Sichuan pepper, star anise, bay leaves, cinnamon, these four spices can be put in an iron pot and stir-fried, and the fragrance in the spices can be thoroughly stimulated by heating, and after the fragrance is stimulated, it is cooked together in the soy sauce, which will make the fragrance better integrated in the soy sauce;

4. The pickling time is not the same as before, people don't like to eat too salty, so keep pace with the times, the pickling time can be appropriately shortened, it used to be generally marinated for about 7 days, and now it is generally 3-4 days, and the saltiness of the meat marinated at this time is moderate, but it has absorbed the essence of soy sauce, and has the fragrance and flavor of soy sauce meat;

Summary of the practice of soy sauce meat:

1. The meat should be turned over in the process of pickling, many friends will not care about it after putting it in, this is not right, generally after 1-2 days of marinating, it should be turned over, and the top should be put down, so as to ensure that the meat is marinated evenly, if it is not turned over, the meat below will be salty;

2. Be sure to avoid rain when drying, otherwise the meat is easy to deteriorate;