How to make homemade cured meat

There are actually many things to pay attention to when it comes to making a good dish. Of course, cooking is not as difficult as everyone imagines. Everything is difficult at the beginning. First prepare the ingredients and seasonings, and then start making your own cured meat.

1.121C, stir-fry the chopped meat, ginger and garlic, then add a little salt and light soy sauce and continue stir-frying.

2.212 Wash the pork belly, drain the water, and cut into cubes or slices.

3. Fry the meat until slightly yellow, remove from the pan and put it into a pressure cooker.

4. Prepare the seasonings: star anise, cardamom, white peppercorns (slightly crushed), Sichuan peppercorns, onions, garlic, and chili peppers. Add the seasoning ball.

5.12 Put the seasoning ball into the pressure cooker and add appropriate amount of boiling water, making sure the water is slightly higher than the meat. Add appropriate amount of soy sauce, oyster sauce, fish sauce, 1 small piece of brown sugar (no more than 5g), and bring to a boil over high heat.

6.21 After the water boils, taste the soup. If the taste is not good enough, adjust it with soy sauce and oyster sauce, and then add a small spoonful of white vinegar (I think this is the finishing touch of the meat).

7. Add a small spoonful of fragrant seasoning, cover the pressure cooker (without pressurizing), simmer on low heat for about 15 minutes, and then pressurize for about 15 minutes depending on the condition of the meat.

8. After the pressure cooker is vented, the meat is ready to be served~! ! ! It smells so good~~

9. Heat the Baiji bun and cut it into four fifths from the middle. Take an appropriate amount of meat, add some chopped coriander, and put it in the steamed bun.

10. Mission accomplished! !

11. Divide the rested dough into 10 equal portions and roll into balls.

12. Use a rolling pin to flatten the dough.

13.Roll up the dough and shape it into a long strip with pointed ends.

14.Flatten the long strip and then roll it up.

15. Flatten the rolled dough with your palm from the top. Preheat the electric baking pan on the upper and lower fire and prepare to bake it.

16. Put the steamed bread into the electric baking pan and heat the upper and lower layers at the same time. Open it and check it in the middle to make sure it is not burnt.

17. When both sides are browned and the steamed bun no longer loses shape when pressed by hand, it is done and can be taken out of the pan.

18. After cooling down, store in a fresh-keeping bag and heat slightly in an electric baking pan before eating.

Making your own cured meat may seem complicated, but if you actually try it, you’ll find it’s not difficult at all. The key is that you must master the specific steps and methods before you do it.