Zhejiang cuisine: Hangbang cuisine full of sunshine flavor and fragrant sauce meat

1. Clean the pork first and use kitchen paper towels to absorb the surface moisture.

2. Then cut it into long strips. After the sauce meat is dried, its volume will shrink a lot, so don't cut it too small.

3. Thread a rope through one end of the meat strip.

Hang in a cool and ventilated place for a day and a night to remove moisture from the meat.

The next day, you can feel that the meat has noticeably dried out, and then you can start marinating.

Each family's braised pork has its own flavor, and the key is the different marinade. There is no fixed rule for what to put and how much to proportion, it all depends on personal preferences. The most traditional sauce meat only needs soy sauce. I want to try the salty and sweet taste, so I specially added sweet noodle sauce and char siu sauce.

The ratio of soy sauce to sweet bean sauce and char siu sauce is basically 2:1:1. Add two tablespoons of Baijiu, and Baijiu for soy sauce meat has better taste than cooking wine. Salt doesn't need to be added at all.

8. Mix all the seasonings evenly, and that's the sauce for marinating. The quantity should be determined based on the meat; Place the meat in a container of sufficient volume, pour in the sauce, and let the meat fully soak in it.

9. It is recommended that you use this oversized freshness box, which has good sealing, but be careful to wash and dry it in advance, and there should be no oil or water in the container.

10. Add a little Sichuan pepper.

11. Add a small amount of large ingredients.

12. Seal the container completely and refrigerate it in the refrigerator. The marinating time depends on personal taste. If you prefer a light taste, it can be done for three days. If you prefer a salty taste, you can marinate for a week. However, regardless of the length of time, you should take out the meat and flip it once in between. I marinated for about five days and felt that the saltiness was moderate.

After marinating, you can start drying the sauce meat. My method is to take it to a terrace without glass cover during the day, bask in the sun when there is sunlight, dry it on cloudy days, and hang it in a ventilated place in the kitchen at night.

The drying time of sauce meat is directly related to the size, thickness, and thickness of the meat, which takes at least ten days and a half months. The method of judging it is to press it hard or soft with your hand. I don't like sauce meat with a hard texture, even after steaming, it's still not easy to bite. So, I basically know that the surface of the meat has become hard, but when pressed, it's still slightly soft inside, so it's considered good. This kind of softness and hardness feels moderate.

15. The well made sauce meat should be a shiny jujube red color, approximately black, with a firm texture and uniform color.

There are many ways to eat braised pork, such as stir frying, making buns, and even making meat dumplings. The simplest way to eat it is to steam it in a pot, which can also taste the rich and authentic sauce aroma. Lay some Meigan cai on the bottom of the plate. After steaming, the meat can absorb the special aroma of the plum vegetables and be better to eat.

17. Slice the braised pork and spread it on a plate.

18. Steam the rice in the pot for 10 to 15 minutes. Just like me, while steaming the rice, place the sauce meat on top of the rice cooker. When the rice is steamed, the meat will also emit a fragrant aroma, which is very convenient.

Making braised pork is like taking an exam, until the moment you taste it, you can truly know whether the saltiness and softness are suitable. Seeing this plate of braised pork being swept away by our family of three in an instant, it seems that we should be able to score a good score.

20. The remaining sauce meat can be cut into large pieces and wrapped in plastic wrap.

21. Put it in a sealed container and refrigerate it for a long time. Just take out one piece while eating, it's very convenient.