Mingxi meat dried, the first of the eight dry meats in western Fujian, the surface texture is clear, the pork fiber is left intact, the taste is delicious and chewy, you can feel the natural mellow aroma of the meat, this unique flavor of the snack, the most important thing is the raw material selection, the meat jerky non-hereditary heir Luo Xianguang uncle went to the vegetable market every morning to select the best pork leg meat, this part has the highest frequency of activity, the meat is firm, the fat content is low, and it is the most suitable for making meat jerky!
The first process of making meat jerky is to remove all the thin fat and meat tendons on the leg meat, if this step is not handled well, baking will drip oil, and the meat dried out will have meat tendons, which greatly affects the taste!
The next step is to slice, this step is also one of the skills of making meat dried inheritance, the sharp steel knife is a piece of meat tool, the hind leg meat is cut horizontally into more than one meter long, two millimeters thick slices of meat, the texture is clearly visible, so that the layer by layer cutting, the peeled meat is as thin as paper!
Pickling is the key link to determine the flavor of meat dried, uncle uses natural spices, cloves, fennel, cinnamon, star anise, etc., first soaked, and then ground into a pulp with graphite, a layer of spices, a layer of meat slices, layers of soaking juice, to maximize the contact surface of ingredients and spices, to ensure that the taste is uniform!
"Three points to do, seven points to bake" marinated meat slices pay attention to grilling with charcoal, bamboo cages in different areas should be covered with slices of meat of different thicknesses, to ensure the same degree of ripeness at the same time, more than four hours of baking, halfway can not leave people, need to constantly turn over, only take the temperature of the charcoal to bake just the right amount of dried meat!
The roasted dried meat is filled with a seductive salty aroma, this is not the final product, after cooling, but also to carry out secondary carbon roasting, the temperature of the charcoal fire is as high as more than three hundred degrees, the baking time is faster, the meat slices are baked until the fat is poured out, and the incense overflows the house, which is called in the process
"Oil out", but also mentioned the role of high temperature sterilization, so that the dried meat will be salty and chewy, which is a typical Hakka flavor!
Mingxi as one of the overseas Chinese in Fujian, the recipe has been passed down for hundreds of years, the unchanged taste of dried meat has become the most missed food for the people living in Mingxi overseas, the tongue and stomach long for something, is every wanderer's unforgettable acacia!