The food world has walked into Jinzhou City, Liaoning Province (1) - dry sauce meat
Today Tuanzai will lead you to the next stop of our food world trip, Jinzhou City, Liaoning Province, where we will learn about jinzhou's local specialties and their practices.
Still the same old way, let's first understand the city of Jinzhou.
Jinzhou is an important scientific and technological, educational, cultural, medical and logistics center of Liaoning Province, an important coastal open city in the Bohai Rim Economic Zone, a regional central city in the western part of Liaoning Province, the second largest coastal city in Liaoning Province, and a regional logistics center city in Liaoning Province, and has been included in the national strategy of The Liaoning Coastal Economic Belt.
Jinzhou has a national-level Jinzhou Development Zone, a state-level high-tech zone, and a national demonstration base for the transformation of scientific and technological achievements (Jinzhou), and is one of the top 100 cities in China's investment environment, China's most cutting-edge financial ecological city with the most investment value, the city with the Chinese-living environment model award, and the host city of the 2013 China Jinzhou World Horticultural Expo.
Next, let's step into our first dish of the day, dry sauce meat
Dried sauce meat is a local famous product in Jinzhou City, Liaoning Province, and is very popular with people
method
Selection of raw materials: 100 kg of pork, 100 g of fire salt, 2.5 kg of refined salt, 2 kg of white wine, 20 g of large ingredients, 200 g of cloves, 2 kg of sugar, 50 g of pepper noodles, 300 g of monosodium glutamate, 500 g of fresh ginger, and an appropriate amount of lard
(Families can adjust according to the proportion)
Production process
1. Select pork, add fire salt, fine salt, white wine for kneading, repeated kneading until the ingredients and meat are completely mixed together, after about 20 hours of marinating, so that the meat is bright red.
2. Put the lard into the pot to heat and dissolve, when the oil temperature is 120 ° C, the meat slices are put into the pan to fry, the heat should be small when frying the meat slices, to prevent the meat slices from being fried paste, after 40 ~ 50 minutes, the water in the meat can be fried out of the pan.
3. Boil 15 kg of water in a pot, add large ingredients, cloves, sugar, pepper noodles, monosodium glutamate, fresh ginger for stirring, then add fried meat slices, stir repeatedly for 5 to 10 minutes, fish out the control of moisture and serve.
4. Finally cut into 7 mm thick slices, apricot red with sugar juice on the outside, sweet and fragrant taste.