Soy Sauce Meat
Pork pieces are massaged with liquor, cured in a spiced soy marinade for two days, then air-dried and finally steamed over rice with Shaoxing wine. A deeply savory cured specialty from home kitchens.
Instructions
- 1
Cut the pork into small pieces and evenly coat the surface with an appropriate amount of white wine, then set aside.
- 2
Put all the ingredients into the pot, simmer over low heat for two minutes, then turn off the heat and let it cool.
- 3
Pour the cooled marinade into the meat that has been treated with the baijiu in Figure 1, making sure to coat every corner with the marinade, and remember to flip it once in the middle.
- 4
After marinating for two days, hang to air dry.
- 5
After drying the soy sauce meat, add two tablespoons of Huadiao wine and use the rice cooking mode on the rice cooker.
- 6
Take it out of the pot and slice it thinly; delicate and fragrant.
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Ingredients
Main Ingredients
- Pork2kg
- White liquorto taste
- Fennel10g
- Clear water200g
Seasonings
- dried chili4 piece
- Sichuan pepper10g
- Bay leaf4 slice
- Star anise4 piece
- Cinnamon1 small piece
- rock sugar20g
- light soy sauce400g
- dark soy sauce40g