Steps of bad meat practice

The preparation of bad meat and bad brine is particularly important. The key to the bad taste of bittern is the ratio of yellow wine to distiller's grains, which is about one catty of distiller's grains and two catties of carved flowers. Bad, bad can be more; You can drink more wine when the cooking is not good. Bad is better than bad, and wine needs good wine. The method of making aged fragrant grain is to take 50kg fragrant grain, mix it with 1500g~2000g fried pepper, put it in an urn, cover it with mud, and call it Chen Xianggou until the next year.

The fragrant distiller's grains are mixed with carved wine, mashed with a blender, and left standing for two days at room temperature until the distiller's grains and wine are completely blended without caking, which is called distiller's grains-wine mixture. Filter the mixture of distiller's grains with emery cloth, and the filtered distiller's grains soup is called distiller's grains. The residue can be used for other purposes or discarded. Boil onion, ginger, garlic, star anise, cinnamon, fennel, pepper, clove, cardamom, Amomum villosum, dried tangerine peel, tsaoko, pepper, yellow wine, crystal sugar and water together, simmer for 20 minutes with low fire, turn off the fire, let cool, filter, pour into distiller's grains, and mix well to get the brine.

Cut the leg meat into two pieces, mix it with salt and wine, rub it on the leg meat and marinate it for another day. After curing, put the meat in boiling water and cook it thoroughly, take it out, put it in a bowl, sprinkle salt and marinate it thoroughly, soak it in brine, cover it tightly and refrigerate it for more than 24 hours. Take it out and steam it in a pot. It's cold, slice it and eat it. This dish is white, delicious, meaty and full of flavor. Even simple food, once tasted by bad salt water, is as long and mellow as good wine, with endless aftertaste and appreciation.

Making food with bad food began in the Northern Wei Dynasty, and the method of bad meat is contained in Qi Yao Min Shu: "It can be made in spring, summer, autumn and winter. Use water and distiller's grains, just like porridge, add salt to make it salty. Hold a barbecue in a bad place and touch the house in the shade. Drinking and eating are awkward. " Later, Qing Louis recorded that Yang-ti was lucky for Jiangdu and Wuzhong was evil for crabs. During the Southern Song Dynasty, shops sold bad abalone, bad sheep's feet, bad crabs, bad pig's head meat and bad yellow vegetables. There is also bad meat in the garden menu. The original text is very simple, with only seven words: "marinate slightly first, then add rice." The point is the last two words.

Rice grain is the remaining distiller's grains in the brewing process of yellow rice wine, also called fermented grains and sweet wine. In the old society, it was called "Yi". The main raw material is glutinous rice, so it is also called glutinous rice wine. Its brewing process is simple and its taste is sweet and mellow. Alcohol content is extremely low, so it is deeply loved by people. Rice wine is distilled rice, which is used to make carrion with garden vegetables. The key to its production is that the meat should be cooked, but not too rotten. Salt should be sprinkled on the thin side and rubbed evenly. If it doesn't taste good, you can poke a small hole with a bamboo stick to make it taste good. Then add rice grains. When the rice is dry, add some wine pulp to make it paste, soak it and take it out and cut it into small squares when eating. This dish is original, sweet and soft, fat but not greasy, melts in the mouth and has a pleasant aroma.