Description:The style of cooking is classified: Sichuan Cuisine | Homely dish | Suit the taste of both old and young Taste: Chilli Make the difficulty: It is (elementary) to cut the mound Make time: 50 minutes The materials: 1,Get the material ready: Fetch cove...
Preparation method for the cured meat
- The style of cooking is classified: Sichuan Cuisine | Homely dish | Suit the taste of both old and young
- Taste: Chilli
- Make the difficulty: It is (elementary) to cut the mound
- Make time: 50 minutes
- The materials: 1,Get the material ready: Fetch cover thin fat thin appropriate fresh meat or frozen meat blow, go epidermis to be meat dirt dirty, cut 0.8 one l kilogram, thick centimetre of standard with rib meat pieces. Do not have cured meat of bone such as making, will excise the bone.
- Condiment: Process cured meat of bone and use 7 kilograms of salt, precise nitre is 0.2 kilograms, Chinese prickly ash is 0. 4 kilograms. Do not have cured meat of bone to use 2 of salt to process. 5 kilograms, precise nitre 0. 2 kilograms, 5 kilograms of white sugar, Chinese liquor and soy sauce 3.7 kilograms, 3- 4 kilograms of distilled water fully. Before the adjuvants were formulated, crushed the salt and nitre, spices such as Chinese prickly ash, fennel, cassia bark are dried and ground thinly.
- Cured meat preparation method method:
- 1.Had better buy two one hundred sheetses of meat and the mound meat sits, shave clean with the dirty things on the meat of handle of a knife (must not use water washing Kazakhstan) .
2.Make salt and Chinese prickly ash popular together, the salt is fried into a yellow sample the pan arises.
3.Will fry good salt even wiping on the meat (salt will be probably half a jin, can grasp according to one's own taste) ,Here (I am Kazakhstan of Chengdu) Probably put and just salt in the basin down for 7 days wiping the meat of the salt well, should stir once every day.
4.7 days later, take the meat to air, must air in very ventilated place! !!!
5.After airing for one week, take the meat off, wipe the distiller grains juice directly on the meat, and then air for 1-2 weeks. (can also not during this period in order to wiping more for two time distiller grains Kazakhstan ()
6.One of the most important points Kazakhstan: Must blow with the wind! !!!~This is the focal point that wind blows the cured meat! !!!
7.While eating, take the cured meat off, want to clean distiller grains, if the taste of the meat is eaten boiling more saltily, if taste suitable, eat steaming. (the time to steam is probably 20-40 minutes, control by oneself all kinds ofly according to the fire power)
8,Pickle three kinds of methods: (l)Clear-cut. Cut good meat piece with do, salt down material wipe, wipe, wipe, completely, face according to meat - lay order put into jar, the top floor cover faces upward. Surplus do, salt down material apply at upper strata meat piece, pickle, translate the jar 3 days; (2)Salt wetly down. Pickle, have bone cured meat put into, formulate, pickle liquid salt down 15 one 18 hour, the middle translate the jar twice; (3)Mix the chest. Piece until material wipe easy to put into jar simply meat, quench into until sterilize old to pickle liquid flood meat pair, salt consumption does not exceed 6% while mixing and pickling.
9,Smoke have bone bacon, must rinse and dry before being smoked. Usually every one hundred kilograms meat embryo needs to use 8- 9 kilograms of charcoal, saw-dust is 12 one 14 kilogram. Will air the meat embryo well to hang in the smoked room, guide and fire the saw-dust, close the smoked door, - Note:
