Taibai sauce meat

When I was a child, when the autumn wind blows and the leaves of Ginkgo biloba fall, I knew that it was late autumn, walking in the streets and alleys, and the smell of cypress branches was everywhere. This was the beginning of smoking bacon around the neighborhood, which meant that the New Year was not far away. Nowadays, there are many tall buildings everywhere. It is not easy to smoke bacon by oneself. Most people entrust familiar butcher to smoke bacon sausage and take it home. However, I dont think this method is much different from the direct purchase of finished products in Shangchao Middle School, because without that kind of care and expectation, I cant smoke bacon. I prefer to make sauce meat. There are still some differences between sauced meat and bacon. Sauced meat has less smoke from the cypress, and when I was young, I always felt that sauced meat has a delicious sweet sauce taste. Until later, I had eaten too white sauce meat, completely different from the feeling of ordinary sauce meat: sauce fragrance, refreshing and not tired, at that moment, I even had some doubts – is this sauce meat in my knowledge?! Taibai soy sauce meat originated from Jiangyou in Li Bais hometown. There are different opinions about the method of soaking soy sauce meat and pickling Sichuan cuisine. The method in this paper refers to the method of making the 100-year-old Taibai meat by Li Wanmin, a master of Sichuan cuisine, and the technique of Taibai sauce meat with Jiangcaotang, an old Chinese brand.

Food Material List

  • 1 Streaky pork 500g

Operational steps

  • 1 Add 2 grams of pepper grains into 12 grams of salt and stir-fry them into pepper salt
    pork and trim them into regular shapes. Marinate them with pepper salt and liquor for 6-7 days. Turn over
    marinated pork once in the middle and take out the surface moisture of dried pork.
    Taibai sauce meat
  • 2 Condiment the rest of the seasoning into sauce. Spread it evenly on the cured meat with a brush and hang it in a cool and ventilated place to dry.
    Taibai sauce meat
  • 3 When the sauce meat dries out, apply the sauce again, such as
    three times until the surface of the sauce meat skin is dry and hard, while pressing the whole meat is still elastic, the sauce will be aired.
    Taibai sauce meat
  • 4 Wash the dried sauced meat with hot water
    Taibai sauce meat
  • 5 Boil over medium heat for 30-35 minutes
    in a boiling pot. Remove and cool. Slice into thin slices. Shake the dish and serve.
    Taibai sauce meat
  • 6 Finished product drawings
    Taibai sauce meat
  • 7 Finished product drawings
    Taibai sauce meat
  • 8 Finished product drawings
    Taibai sauce meat

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