Secret jelly sauce recipe

Top-secret raw jelly sauce refers to a sauce that is improved from the Western iron plate gratin. Through years of development, it has now become a classic cooking method for Cantonese cuisine. Different utensils are used when cooking these ingredients. It can be divided into iron plate jelly or casserole jelly. It mainly refers to the use of iron plates or clay pots to transfer heat, and finally the food is gradually cooked. Let us learn about this aspect below.

Secret jelly sauce recipe

(1) Cut the meat into long strips weighing about 1 kg, scrape off the hair on the skin, wash away the blood, and drain all the water. (2) Rub salt on the meat evenly and marinate for 1 to 2 days. Remove from the meat and drain the salt water. (3) Place the meat in a container and pour in soy sauce (you can also add fennel, pepper, cinnamon and other spices to the soy sauce). The amount of soy sauce should be enough to immerse the meat. Soak for about 4 to 5 days and then take it out. (4) Hang the marinated meat in the sun for a day until the surface of the meat is shiny and oily, then hang it in a cool place to air dry. This sauced meat can be stored for 3 to 4 months.

10 bottles of Haitian Zhuhou sauce, 8 bottles of Haitian seafood sauce, 5 bottles of Mochi sauce, 4 bottles of Lee Kum Kee barbecue pork sauce, 4 bottles of Lee Kum Kee pork rib sauce, 8 bottles of Dinghao peanut butter, 3 bottles of white fermented bean curd, 3 bottles of Li Pai Lin Kouji sauce, 2 bottles of Yeo's satay sauce, 2 taels of five-spice powder, 1 tael of sand ginger powder, 1 bottle of Guangdong rice wine, half a catty of minced garlic and ginger, spice water (1 tael of licorice, 0.5 tael of star anise, 1 tael of bay leaves, add 5 catties of water to boil and adjust the concentration), 2 catties of scallion oil. Key points for stir-frying: Add minced garlic and ginger into a pan with oil and sauté until fragrant. Add all the sauces and Guangdong rice wine, mix well and add into the pan. Simmer on low heat for 15 minutes until fragrant. The fire must be low to prevent the bottom from getting burnt, and the concentration can be adjusted with spice water.