Just over the years, I believe many people still have pesticides waiting to be digested. I can buy and eat meat all year round, and I eat too much New Year flavor in winter. I forgot when my mother started making ingredient, and I always received ingredient sent from the south before the New Year. In the past two years, I lost my food in the refrigerator, and then I realized that my mother would not do it anymore.
Make pings in the north depends on the weather. After several weeks of rain, the "dry" meat will be raised, and accidentally will have a "stinky scent". Use dried fruit machine to "dry" instead. You don't have to look at God's face. You can make ginger in one day and stir-fry the next day. The flavor is not bad, but it is just a "binger" that is less fermented and matured.
Call the mother, how many days do you have to hang up the meat to dry? Mom said it’s good to be similar, don’t be too dry …… there is no clear answer, but the mom makes it more delicious.
The marinated ingredient ingredient ingredient ingredient ingredient ingredient ingredient ingredient ingredient ingredient ingredient ingredient ingredient ingredient ingredient ingredient ingredient ingredient ingredient ingredient ingredient ingredient ingredient ingredient ingredient ingredient ingredient ingredient ingredient ingredient ingredient ingredient ingredient ingredient ingredient ingredient ingredient ingredient ingredient ingredient ingredient ingredient ingredient ingredient ingredient ingredient ingredient ingredient ingredient ingredient ingredient ingredient ingredient ingredient ingredient ingredient ingredient ingredient ingredient ingredient ingredient ingred The simplest thing is to apply salt and pepper to taste, and then hang it up and dry it (ripened). Make more sealed refrigerators and you have to eat them all year round.Ingredients: 2kg of three-layer meat (below % of this weight is the ratio), 58-degree sorghum wine 50cc (2.5%), dark sorghum (sauce) 50cc (2.5%), salt 30g (1.5%), sugar 15g (1/2 of salt), pepper 6g (0.3%), red pepper 4g, green pepper 2g), black pepper 4g (0.2%), star anise 1~2 (about 1.5~3g)
Method:
1. Mix salt, sugar, pepper, black pepper, star anise, and smash (grind).
2. The surface of the three layers of meat is evenly coated with sorghum wine and dark soy sauce.
3. Sprinkle with mixed and crushed spices and "massage" three layers of meat to make it taste good.
4. Put it in a zipper bag and marinate it in the refrigerator for three days. Turn it over and over again and make it evenly taste good.
5. Remove after three days and wipe off the spices from the surface of the three layers of meat as much as possible.
6. The fruit dryer is set to 65 degrees and the wind is about 12 to 24 hours; or the three layers of meat are hung up and dried naturally for 15 to 20 days.
● Salt is about 1.5% of the weight of pork, which is half less than that of commercially available, and can also be increased or reduced as appropriate.
● Spices can also be matched according to your preferences, among which red peppers are more "heat" and blue peppers are more "scent".
● The dried fruit machine is easy to dry and it is easy to dry. Check it out after half of the time.
● The speed of lifting wind drying is slow, and you can taste and continue hanging wind drying after more than ten days.
The prepared meat is steamed directly with an electric pot, or boil it in cold water for one or two minutes before sliced. Paired with garlic sprouts, you can taste the original flavor of your own marinated meat, a simple dish to serve.
Ingredients: ingredient, garlic sprouts
Method:
1. Steam the ingredient (cooked), or boil it in cold water for about 1 to 2 minutes.
2. Peel the ingredient, slice the garlic seedlings, and plate it.
Santhemum Fried Meat Fried Meat is very good. Choose a non-stick Thai fragrant rice, stir-fry with egg yellow and stir-fried into golden yellow, and then add green tart flowers. It is quite pleasant to add a meal, and it is more "priced".
Ingredients: 150~200g of ingredient, 1 cup of rice or 2 bowls of rice, 1 egg, 3~4 ingredients, 1 teaspoon of soybean oil, appropriate amount of pig oil (or salad oil)
Method:
1. Peel and dice the meat, cut the ingredient, and chop the ingredient, take the egg yellow and beat it into egg liquid.
2. Cook the rice and let cool it, add egg liquid after it is dissolved, stir and wrap each grain evenly with egg juice.
3. Fry the diced pulp in hot pork oil, and then force the oil out and take out the diced pulp.
4. Pour the original pot into rice wrapped in egg liquid and stir-fry, stir-fry the rice and stir-fry the egg aroma.
5. Drizzle with soy sauce and stir-fry, then add diced meat and stir-fry, turn off heat and sprinkle with tangerine, stir-fry with hot and stir-fry.
● Choose Thai fragrant rice, so the cooked rice grains are less sticky.
Taste home-cooked dishes with a New Year flavor, which are more delicious than ginger slices. The quick-fried green garlic with red peppers is not only a visual enjoyment, but also a bit more joy.
Ingredients: ingredient, garlic sprouts, red peppers, soy sauce, sugar
Method:
1. Steam the meat to heat (cooked), or boil it in cold water for about 1 to 2 minutes.
2. Peel the meat, slice it, and slice the garlic sprouts and red peppers. (The peppers are too spicy and can remove the seeds)
3. Stir in the hot pot and stir-fry the fragrant meat, add some soy sauce, sprinkle some sugar to enhance the flavor, then add garlic sprouts and red peppers to stir-fry.