(trial report of kingler sauce)

(trial report of kingler sauce)

Introduction:

"Streaky pork" alias: rib meat, three layers of meat, square meat, streaky three layers of high quality streaky pork has the following characteristics. Fat and thin appropriate: streaky pork is layers of fat and thin alternate, the proportion is close, eat up will not oil not astringent, taste just right. Full of elasticity: a little pinch with your hand, good Wuhua meat good elasticity, pigskin surface fine, not too dry or too oily. Color bright red: fresh streaky pork should be bright red normally. If the color is abnormal, don't buy it. Bright color: bright color represents fresh pork, too dark is not fresh, and too bright is likely to be artificially treated. Pork can be cut into small cubes or thick slices, suitable for burning, stewing, stewing, etc., also suitable for meatballs; 2. Pork should be cut obliquely, the meat quality of pork is relatively thin, less tendons, such as cross cutting, become messy and scattered after frying, such as oblique cutting, can make it not broken, eat without teeth stuffing; pork should not be soaked in water for a long time; 3 It contains a kind of muscle soluble protein, which is easy to dissolve in water above 15 ℃. If it is soaked in hot water, it will lose a lot of nutrition, and the taste is not good. 4. Pork should be cooked, because sometimes there are parasites in the pork. If it is eaten raw or not fully conditioned, it may be parasitic in the liver or brain. "

Production steps:

Materials required:

Pork: right amount

Ginger sauce: right amount

Dry pepper: right amount

Pepper: right amount

Zanthoxylum bungeanum: right amount

Star anise: right amount

Tsaokuo: moderate amount

Fennel: right amount

Fragrant leaves: appropriate amount

Salt: right amount

matters needing attention:

Production difficulty: ordinary

Process: salting

Days: production time

Taste: Maotai flavor