Soy sauce pork (cured sauce meat)

Cooking Instructions

1. First of all, let's talk about the most suitable for making preserved pork in the cold and low temperature winter, this is the weather forecast for me during the period of making the sauced meat. I do both salting and drying on the north terrace (with windows open all year round). If you are in a high ambient temperature, then keep it in the refrigerator when marinating and soaking to prevent the meat from spoiling.

   

2. Wash the meat ingredients and hang them in a ventilated place to dry thoroughly to remove moisture. Be careful to ⚠️ dry thoroughly. I've been hanging it for a day. This batch is made of chicken wings and pork.

   

3. Cook the sauce. Except for the second pot of liquor, the rest of the seasoning and spices are put into the pot and boiled for another 3 minutes until the sugar melts, turn off the heat and let it cool thoroughly, and then pour in the second pot head liquor and stir evenly after it has completely cooled.

   

4. Put in the dried pork, marinate and massage and soak for 2~3 days. During this period, massage and turn 1~2 times a day.

   

5. This pot is marinated and soaked overnight chicken wings, and the chicken wings can be dried overnight.

   

6. After the sauce is done, the pork is taken out and threaded with cotton thread, hung up and placed in a cool and ventilated place to dry naturally, about 7~10 days.

   

7. Dry the chicken wings in the sauce to dehydrate naturally.

   

8. Dry until the surface of the meat is dry, and the color is black and red, and then remove it. Wrap up what you don't eat for the time being and freeze it in the refrigerator.

   

9. Dried soy sauce meat.

   

10. When steaming rice, a plate of sliced soy sauce meat is steamed together and eaten with white rice , which is simple and home-style.

    

11. After steaming, it is also fragrant and delicious when eaten with home-style noodle soup.