Pork belly is soaked in soy sauce for 2 days. Can fat meat be cooked?

Pork belly is soaked in soy sauce for 2 days, and the fat is opened. The curing time of raw meat needs to be determined according to the size of the meat. The width of meat is about 5 cm, and the marinating time is 3 days. If the meat is thick and big, you can marinate it for a few more days, otherwise the time will be reduced. Pork can be soaked in soy sauce for a long time and become a unique ingredient.

Pork belly cooked with skin, skin can thicken soup, brighten meat and produce different flavor changes. Pork belly has always been the best protagonist of some representative dishes in China, such as braised pork with plum vegetables, braised pork with south milk, Dongpo pork, braised pork with Sichuan style, braised pork with Shandong meat, braised pork with melon seeds, steamed pork with rice flour and so on.

Pickling method of pork belly

1, raw materials, raw pork, soy sauce, sugar, monosodium glutamate, salt, edible wine, etc.

2. Wash, peel and cut the raw pork first. The width is about 35 cm and the length is moderate.

3. Put the soy sauce, edible wine, sugar and other seasonings into a large container and stir them evenly, then put the meat into it for soaking, and read it constantly during the soaking process to make the taste completely blend in.

4. After soaking for about 5 to 6 hours, take out the raw meat and hang it in a sunny and ventilated place to dry 1 week 10 day until the water on the meat is completely dry.