Wine makes bad meat.

Fermented rice is a unique fermented rice product in China. People in Jiangsu, Zhejiang and Shanghai generally use it to make snacks, such as fermented rice balls in Shanghai, boiled eggs in fermented longan in Ningbo, Zhejiang, and fermented glutinous rice cakes in northern Jiangsu. During the reign of Emperor Qianlong in Qing Dynasty, some officials and wealthy businessmen in the south of the Yangtze River used fermented grains as materials to remove fishy smell and enhance the flavor of dishes when cooking meat dishes such as fish. Sichuan famous dish "dry-roasted rock carp" uses it as one of the seasonings. Brewed pork is pork tripe with three refined ingredients and two fertilizers. It is marinated with salt and distiller's yeast for about a week, then it is taken out and hung by rope at the tuyere until the meat layer is air-dried and hardened, scraped and washed, cut into small pieces with a square of two centimeters, neatly placed in a bowl with the skin facing upwards, covered with a proper amount of fermented pork, steamed in a cage for about an hour, taken out and buckled in a deep basin. If you can't finish eating it for a while, you can embed the meat in a clean jar or jar, seal it and put it in the refrigerator. It can be stored for one month without deterioration, and then steam it before eating. After the fresh meat was salted and air-dried with Qu liquor, all the protein in the meat was condensed, and the salty taste also permeated into it. After steaming, the meat tastes delicious. When steaming, wine is added as an ingredient, which not only increases the wine aroma, but also has a sweet taste and reduces the salty taste of meat. Steamed pork has a shiny, soft and chewy skin color, and its fat color is white and crystal clear, fat but not greasy; Lean meat is as red as fire. The more you chew, the more delicious it is. It is appetizing and increases your appetite. As early as the late Ming and early Qing dynasties, fermented meat became a favorite home-cooked dish for farmers in Shanghai suburbs. Every year after the winter solstice, every family kills pigs, preserves meat and wastes meat. When entertaining guests in the New Year, there is a big bowl of delicious wine and wastes meat on the table. Now, this ordinary home-cooked dish appears on the tables of small restaurants in Qibao, Sijing, Zhujiajiao and other tourist spots in the suburbs of Shanghai, and is quite popular with tourists.
Reprinted with attribution： https://cnlocality.com/(Chinese Specialty Products)