Chinese Food
Don't miss the good season of drying cured meat
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Before and after the winter solstice, Guangdong is suitable for curing. In this season, the temperature is low, the weather is dry, and the north wind blows. At this time, the cured meat will not be eaten by insects, will not be wet, and will dry quickly. Generally, in this season, looking around, you can see that there are preserved meat hanging on the balconies of every household. I'm no exception. I baked some preserved meat in the good weather. It's better to use streaky pork for drying. It tastes delicious. But our family like to eat thin ones. So I chose the meat for drying.
Cooking ingredients
Cooking Steps
Step1:When buying pork, you can let the seller cut it into thin strips and open the holes for wearing the rope. Then wash and dry.
Step2:Pour in high spirits.
Step3:Add sugar.
Step4:Mix well and marinate for half a day. Turn it several times in the middle.
Step5:Get ready for the raw sauce. The old sauce and the salt.
Step6:Add the material from step 5.
Step7:Mix well and marinate for 24 to 48 hours.
Step8:You should turn it many times in the middle to make the meat taste even.
Step9:At last, hang the cured pork on the rope. Bask it in the sunny and ventilated place until the meat is dry and the oil is enough.
Step10:Finished drawings.
Step11:Finished drawings.
Cooking tips:1. Pork must not be cut too thick. Otherwise, it will not be easy to dry. It will also produce peculiar smell. 2. When curing bacon, first marinate it with wine and sugar to make the meat fully absorbed. It can highlight the characteristics, wine flavor and sweetness of Cantonese bacon. There are skills in making delicious dishes.
