Fresh and sweet Bacon
Chinese new year, how can we do without preserved meat! We usually start to make preserved meat in the twelfth month. It seems that preserved meat is also one of the tastes of the year. With it, the flavor of the year is complete. Naturally, I also prepared a lot of preserved meat during this period. In addition to giving some to my relatives and friends, the rest can always be eaten for a long time after the new year.I used to make my own recipe for cured meat. This year, I made several flavors of cured meat, but most of them were old recipes, so I didn't think about sending them again. The recipe of this cured meat made today is a little special. It's similar to but not completely Cantonese. It's my favorite flavor. The cured meat with this flavor was cooked and fried immediately. The taste is really good. Although it is a bit southern, it feels that people from both north and South can accept the taste. Let's send it.Because this formula uses a lot of raw soy sauce and Baijiu, a lot of soup will be left after pickling, which is normal.
Step 1 . Ginger juice, pure juice should be more than 50g
Step 2 . This time I chose the front neck meat, not the pork. Cut pork into 2cm wide strips
Step 3 . Put sugar and salt in the meat, ginger juice and light soy sauce
Step 4 . Mix well, let the sugar dissolve and be absorbed by the meat, and then marinate for about half an hour
Step 5 . Finally, pour in Baijiu and mix well.
Step 6 . This formula will have more juice, normal
Step 7 . Cover and marinate for 3 days. Turn it every day to let the taste permeate evenly
Step 8 . After 3 days of pickling, it was wind-dried. It can be used in about 10 - 15 days.
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