Spicy sauce meat processing technology
2 processing methods:
Finishing of the selected materials: Select fresh porcine rib meat qualified by the veterinarian to remove blood stains and cut the teat. Then cut into rectangular pieces that are 16 cm wide and 10 cm wide. Between the ribs of each piece of meat, 8 to 10 knife eyes are poked with a knife to absorb salt and taste.
Pickling: Sprinkle salt and aqueous ammonia solution on the raw meat, rub salt on the skin around the skin and hand, and marinate for 5-6 hours in a wooden barrel. Then, it is salted and marinated for 12 hours. If the room temperature is above 30°C, it only needs to be marinated for several hours; when it is around 10°C, it needs to be marinated for 1 to 2 days.
Sauce: Remove the marinated meat and drain the salt and brine. Put the old soup in the pot first, stir and boil, add meat and various spices, and then stir to boil, add Shaoxing wine and soy sauce, and use low heat to cook for 2 hours. If there is a large amount of meat in the sauce, it must be cooked after boiling for 1 hour to promote even ripening. About half an hour before the pan, add sugar, and when the skin color changes to straw yellow, you can pan.
Pan: When the sauce is in the pan, the foam on the meat is played, and the skin is arranged block by block in a clean food pan, and the ribs are removed with heat to keep the appearance beautiful, and the finished product is cooled.
3 product features: golden skin color, lean red meat, fat but not greasy, delicious mellow.
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