This is a very suitable leek for summer. The rare thing is that it is refreshing and delicious, and it retains the pure and delicious meat. Fresh and not greasy, it is an appetizer for summer. This dish is very simple, but it takes a little longer and steaming to pay attention to the heat. If you are too mature, you will lose the freshness. The freshly cooked meat is cut into a pink center and gradually spreads into beige lean meat. The outermost layer of white fat is a brownish brown with a pepper. Also, because it is slightly salty, it must be thinly cut, and it should be uniform and not thin on one side.
The entire pork loin is cleaned and drained, and placed in a large dish.
Then sprinkle very little allspice, gently spread by hand; then sprinkle with mixed black pepper and powder and spread evenly by hand.
Spread a large plastic wrap and put the meat strip tightly
Stretch it with cotton thread or rubber band, squeeze the air out of the bag while binding, and then knot the sides. Must be tightly bundled to make the original loose strips shrink and become shorter
After the flooding, leave it at room temperature for about three hours and then collect it in the refrigerator (no need to freeze). Take it out after 4-5 days.
Pickle time is removed and taken out at room temperature for one hour to retreat. After about a week of continuous bundling and cooling, even if the loose wire is removed from the bag, it will not be able to return to its original state, and it will remain tight. Shake off some of the pepper particles into a container and put them in a boiling pot for about 25 minutes.
1. The specific amount depends on the size of the flesh, and it can be applied intensively and uniformly to the entire piece of meat. Because the production method is pickled, so don't be less. 2. Remember to make sure to wipe the other one evenly and then apply another one. After each application, tap the hand to make the marinade stick and dipped into the meat. 3. This kind of pickled meat is more salty, so even if it is put on for a week, it will be fine. It will take a little longer and taste better. The effect will be better. 4. If you want to know if it is cooked, you can use the chopsticks to insert the meat into the meat to show that it is cooked. (This is the cold dish must be completely cooled before slicing, so it is best to steam at noon at night. The meat strip will dry slowly during the natural cooling process, so use a deeper container to steam, so leave The gravy can be flipped from time to time to allow it to absorb the gravy, so that the meat can be kept fresh and not lost. 5. The favorite spicy taste can add more black pepper, and the pepper can be replaced by pepper. 6. After completely cooling, cut again to cut out thin and even pieces of meat. 7. Do more at a time, wait for cooling, and then put it in the refrigerator with a crisper. Take out the slices before eating. Evenly sliced slightly into a plate can be a good feast.