Oil and other condiments are mixed well, put in pig urine, tie the mouth and be spherical. After cooking with slow fire, the color, fragrance and taste are all good. This is a good dish. ? Pink belly has a history of one hundred years in Dongming County. This product inherits the mystery of traditional craftsmanship to the extreme? ,? Select high-quality lean meat? ,? Precious condiments and aged circulating soup stock are carefully prepared. The aroma is palatable, fragrant but not greasy, unique in flavor, pure in color, rich in nutrition, suitable for all ages, insatiable in greed and endless in aftertaste.
Exercise:
First, curing
Remove external tendons and fat before curing pig bladder. Then rub salt 1 kg twice every 80 pig bladders: 1 time.
Spread 2/3 of the salt evenly inside and outside the pig bladder, then put it in an altar or jar, and cover it for curing; After 10 days, use the remaining 1/3 salt for the second rubbing and pickling, and then put it into the tank for pickling. Three months later, the pig bladder was taken out of the brine, and each pig was washed and pickled with 25 grams of salt, and then hung in a cattail bag. This therapy can remove the odor of the bladder and make it soft and elastic. Before filling, wash inside and outside for 6 times to thoroughly remove dirt and residual odor. After the above treatment, the pig bladder becomes a belly that can hold meat.
Second, ingredients
35kg of lean pork cut into 5cm long and the thickness of chopsticks, 75g of fat pork 1 5kg, 2.5kg of salt and sugar each, 4 parts of star anise, 2 parts of pepper, 75g of mixed spices made by grinding and baking dried tangerine peel1serving, and 30g of saltpeter.
Third, fill your stomach.
First, mix the cut meat strips with salt, saltpeter and spices, let stand for half an hour, then add sugar and stir evenly, 15 minutes before filling the stomach. When filling the belly, the prepared meat stuffing is weighed one by one according to different standards such as 200 g and 250 g, stacked in a large enamel basin, and then filled into the belly. The method of filling the belly is: hold the belly with your hands, hold the edge of the belly with your middle finger and thumb, turn it outwards, open the belly mouth, and then fill the belly with meat; Then, hold the upper part of the wrapped belly with your hands, gently press it on the table, exhaust the air in the belly, then seal it with the bamboo stick head, and finally make a loose button with a string, put it around the upper part of the fragrant belly and one end of the bamboo stick, tighten it hard, shrink the belly mouth, and cut off a piece of bamboo stick. At this time, a small belly was detached from the bamboo stick, leaving only a rope end at the seal. According to the above method, the second one can be poured. When the second fragrant belly is filled with the seal, a bamboo stick is also cut off, so that the two small bellies can be tied together at both ends of a rope.
Fourthly, drying.
Expose the packed fragrant belly in the sun for 2 ~ 3 days, and then hang it in a ventilated and dry room for 3 ~ 4 months. After that, the four groups of small belly 1 were tied together and put into the cylinder layer by layer. 100 After the small belly is put into the tank, it is sprinkled with 1 kg sesame oil, stirred, so that the small belly is coated with a layer of sesame oil, and finally the cylinder head is covered. If you want to use it, it can keep fresh and prevent deterioration.