Wenzhou New Year's goods ~ soy sauce meat digital quantitative production ♨️ subverts the improved version of traditional pickling

There is bacon in the north and soy sauce meat in the south, which are traditional New Year's goods and the taste of the common people's New Year. This Wenzhou people's favorite soy sauce meat is a new improvement on the traditional preparation, bidding farewell to the traditional soaking and marinating, using quantitative ingredients, short-term marinating and timely drying and other production techniques, so that it has the flavor of bacon and retains the original aroma of the ingredients, the method is simple, delicious and healthy. In particular, there are several things to explain, and the last one is a magic weapon. 1. Ingredients ~ Pork belly and plum meat on the front leg are preferred. 2. Method ~ digital quantitative production, quantification has standards. 3. Light soy sauce ~ Don't doubt the amount of light soy sauce in the recipe, that's right. 4. The two actions of turning up and down and kneading in the process of pickling ~ cannot be omitted. 5. Drying ~ a sunny day that lasts 3-5 days before the winter solstice. 6. The finished product ~ the red air-dried skin is slightly oily, and the lean parts are slightly hard when pinched with your fingers. 7. The ratio is ~ 10 catties of meat and 7 taels of soy sauce (or light soy sauce).

Ingredients

Porkbelly 3500 g

Lightsoysauce 250 g

darksoysauce 1 scoop

Sugar 25 g

Thirteenspices 1 g

Cooking Instructions

Selection of pork belly and pork foreleg plum meat. (right)
I choose local pork belly with good meat quality.
It is advisable to peel and divide each strip with a thickness of about 2 cm. Easy to taste and dry.
Mix 250 grams of light soy sauce (including a spoonful of dark soy sauce), 1 gram of thirteen spices, and 25 grams of sugar. Modulated strictly according to the number of formulas.
Put all 3500 grams of meat in.
Keep turning to evenly brown the meat. (Freehand selfie, the action is not chic enough)
Knead to allow the meat to absorb all the sauce. (Left-handed action, let's make do with it)
The whole process takes about half an hour, grab it and look at the bottom of the basin, there is no excess soy sauce, and there will be no soy sauce dripping, even if the meat is marinated, don't worry about the lack of soy sauce at this time, keep in mind that we are made by digital quantification, do not add it at will.
Marinated ready.
Next, find a ventilated and sunny place to dry for three days and two days. Relatives with good teeth can be exposed to the sun for five days. I don't like to dry the meat too dry, it's too hard to eat.
After three days of drying. The lean meat tightened, and the fat began to shine through in the sun, and it was as delicious as you can imagine when eating.
It can be put away until the meat is tightened and the skin is slightly oily, and the lean meat is dry and the outside and soft on the inside with your fingers.
Vacuum packed refrigerator freezer can be stored for a long time and enjoyed slowly.
Rinse with hot water when eating, and steam in a voltage cooker for 20 minutes.
The hot cut is so delicious that the slices need to be cooled before the knife is used. You can also take a whole section of toast and eat it...... There are many ways to eat, and then supplement.