Jingjiang roufu

Origin; Jingjiang, Jiangsu, China. Technology: To make preserved meat, the raw materials are strictly selected. Take the pure lean meat from the hind legs of fresh pigs as raw materials, remove the tendons, cut it into thin slices (about 12 strips per catty), and put it in the solution of wine, vinegar, salt and spices for one night. After being tasty, bring the pot to a high fire, add the bacon and its sauce, add a little water to boil, simmer with low fire, and then collect the soup with high fire. When the wine is completely vinegar-dried, put it on with a rope and hang it in a ventilated and cool place to dry and store it for food. Features: The preserved meat is reddish in color, thin and transparent, with neat slice shape, salty in sweetness and fresh in saltiness. It can be used as a cold dish at a banquet, or used to scramble eggs and bake tofu. When cooked, it tastes delicious with a little chopped green onion and sesame oil.
Reprinted with attribution： https://cnlocality.com/(Chinese Specialty Products)