Pork loin in the wind recipe-Chinese Food-best chinese food recipes-cooking food

Pork loin in the wind

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It's time to make pork with the wind again. Today, I'd like to share the way of making pork loin with the wind. Pig's waist, just like fat intestines, is a good choice for people, and those who like this will miss it. Fat intestines have to have that taste. It's washed too clean. The intestines are torn clean. There's no head to eat. So is the loin of a pig. It's too shy to keep. It's ready. It's fragrant when eating. But it's very important to buy kidney. You have to choose fresh ones. The color is beautiful and elastic. You have to smell them one by one. They don't have a bad smell. Today, you need to pick kidney. You smell it. It's all on your nose. Laugh at the fresh waist and tear off the fascia. Stir fry the salt. Finally, stir fry the pepper. Salt to cool. Add five spices. Wrap each kidney in a circle of salt. Put it into an enamel pot. Finally, pour in the white wine. Mix the onion and ginger. Marinate for three days. Turn it over every morning and evening. Three days later. Take out the waist. Blow it in the ventilation place for ten days. Just like the picture. When eating, cook well

Cooking ingredients

pork loin:five

shallot:two

prickly ash:moderate amount

Cooking Steps

Step1:Choose a fresh, elastic, odorless loin.

Step2:Tear off the fascia.

Step3:Stir fry the salt. Put in the pepper and stir for a while. Let the salt cool. Put in a spoon of five spices.

Step4:Put the kidney in the stir fried salt and roll around.

Step5:Put the pork loin wrapped with salt into an enamel or ceramic basin. Pour in white wine. Put the scallions and ginger.

Step6:Mix well. Cover. Pickled pork loin can't use stainless steel basin or aluminum pot. Because salt is corrosive. It will corrode stainless steel vessels. Turn over the VAT in the morning and evening the next day. Marinate for three days. Three days later, wash the pickled pork loin with clear water. Hang it up and wind it.