Sauced meat

Sauce Meat Beijing Sauce Meat, Jinhua Ham and Guangdong Bacon are also called the three famous meats in China, which is a traditional food in China and a famous specialty in Beijing. This kind of meat product was created in the Ming Dynasty and has a history of more than 400 years. Raw material formula: 50 kg of pork, 2.5-4 kg of salt, -25 g, 50 g of pepper, 50 g of aniseed, 50 g of fennel, 50 g of licorice (filtered with fine cloth), and appropriate amount of soy sauce. Production method: 1. Selection of materials: the pork in soy sauce should be the tip of the back arm of a thin-skinned pig, and it should be 35-40 mm thick with fat. 2. Pickling: add 1.5 ~ 2.5 kg of fine salt, sprinkle it on the meat blank for seven times (once a day), squeeze out the blood, marinate for 7 ~ 10 days, turn it upside down every 12 hours, spread it in the air, then thread the rope from the edge, hang it up and dry it for one day. 3. Sauce-making: add all the remaining seasonings to the marinated meat blank and put it in a vat for 8 days, and pour it once a day, then take it out, hang it in a ventilated place to dry, and store it in a clean vat or a sealed room in February next year (about 100 days). 4. Boiling: Before and after arriving in first frost, take out the meat blank, soak it in clear water for 1 day, scrub it with alkaline water, put it into the pot with boiling water, and cook it for about 1 hour at a proper fire, which is the finished product. Product features: red sauce color, distinct shredded pork, crisp entrance, delicious fragrance, not greasy taste, thin fat slices, bright and transparent products, thin lean slices are not scattered, and unique flavor.
Reprinted with attribution： https://cnlocality.com/(Chinese Specialty Products)