<h1 class = "pgc-h-arrow-right" >1</h1>
Jar meat originated in Guiyang County, the Three Kingdoms, farmers are reluctant to eat meat during the New Year, so they use vegetables to use pickling, frying, stewing and other folk special processes processing, with Bashu pepper grinding powder, coupled with ginger garlic diced together marinated, such jar meat, can be stored for 1 year, Ming Dynasty peppers into the Shonan region, so the jar meat with chili pickled, better taste.
Jar meat is now divided into three genres, Jinan jar meat, Sichuan jar meat, guiyang (Hunan) jar meat. Their production methods are much the same, the main ingredient of the jar meat is pork belly, plus pepper, ginger and shallot garlic marinated, the jar meat taste crispy, fat but not greasy, delicious, ruddy and shiny color, very tempting, really full of color and flavor, people who have eaten it are full of praise.
<h1 class="pgc-h-arrow-right" >2.How to make Hunan jar meat? </h1>
How to make the jar meat that Hunan people like? The color is rosy and shiny, delicious and delicious, fat but not greasy, delicious and flavorful, detailed recipes and steps are taught to you, like to collect it.
Ingredients: Fresh pork belly
Ingredients: Red two wattles
Step 1: Prepare 5 pounds of pork belly, pork belly is fat and lean, the taste is the best.
Native pigs are raised for a long time, with high intermuscular fat content, little water content, high oil content, lean meat parts that are not woody to eat, and fat meat is fragrant but not greasy. However, the price of native pork will be a little more expensive.
The skin of the earth pork will be a little thicker, we heat the pot, put the skin into the hot pot and rub it for a while, so that we can remove both the pig hair on the cloak and the fishy smell of the pork skin. Scrape the skin with a knife, wash it with water, and cut the pork belly into pieces and then slices.
Step 2: Heat the pot, add a little vegetable oil, put the pork belly into the pot, stir-fry slowly on medium-low heat, and fry the pork belly.
Fry the meat until it is slightly brown, then remove it from the oil control and put it in a large basin to cool.
Step 3: Prepare 1.5 pounds of two thorn strips, like spicy can add two or two millet peppers, after removing the stem with cleaning,
Use a knife to cut the peppers into small pieces and crush them in a blender.
Can break a little
To add flavor, we cut some minced ginger and minced garlic,
Step 4: Add the right amount of salt to the cool pork belly, the right amount of thirteen spices,
Stir well with chopsticks,
Put the pepper in, add the ginger and garlic, stir well,
After stirring well, place the pork belly in a jar that can be sealed.
Note: Jars can be used with glass, ceramic, not plastic.
Close the lid and seal it, place in a cool place and leave for about 20 days to allow the pork to fully absorb the flavor.
After 20 days, you can eat it, and when you eat it, take it out and steam it. Hunan jar meat is different from other places in that it is not simmered over fire first, but let the meat taste and then steam it.
Hunan jar meat is actually very simple to make, but the taste is very good, you can also try it if you like it.
To summarize:
1. The jar meat is made of pork belly with skin, the taste will be better, and the meat skin should be rubbed in the pot to remove the fishy taste of pig hair and pig skin.
2. Hunan people especially like the spicy taste, so the jar meat also added the element of chili pepper, do not like too spicy can be used is not very spicy round pepper instead of two thorn strips.