Maojia preserved meat [a specialty of Shaoshan, Hunan]

What is Maojia preserved meat? Authentic Hunan Shaoshan specialty: Maojia preserved meat

Content summary:Do you want to know what Maojia preserved meat is? This article is a detailed introduction toHunan Shaoshan specialty - Maojia preserved meat. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information on Maojia preserved meat. The full text takes about 4 minutes to read, mainly including the basic introduction of Maojia preserved meat and its nutritional value? The production method and tasting method of Maojia preserved meat

Basic introduction of Maojia preserved meat

"Preserved meat" is one of the main characteristics of Hunan cuisine. It is a traditional dish loved by the local people, with salty, fragrant, and soft preserved meat. It has a strong local flavor and is suitable for both drinking and eating.

. It is one of Chairman Mao's favorite dishes

What is the nutritional value of Maojia preserved meat

1. Bacon is rich in phosphorus, potassium, and sodium, and also contains elements such as fat, protein, and carbohydrates<2. Fresh preserved pork belly with skin is selected, divided into pieces, marinated with salt and a small amount of sodium nitrite or nitrate, black pepper, cloves, fragrant leaves, fennel and other spices, and then air dried or smoked. It has the effects of appetizing and dispelling cold, and digestion

Method of making Maojia preserved meat

Maojia's preserved meat is made by slaughtering pigs raised in rural areas, which is environmentally friendly, nutritious and healthy. Select the thin skinned, fat and thin leg meat or streaky meat. Cut the pork into a 5cm wide, 1000g long strip. Heat 25g of prickly ash seeds, add 150g of salt and stir fry them. Pour them out to cool. Put the pork in a basin (do not use a metal basin), add 50g of fried prickly ash, salt, Baijiu, and 50g of white sugar, and mix them well. Then rub the seasonings on the main ingredients by hand. The skin is downward, the meat is upward, and the top layer of skin is upward. Press them with weights. Turn them over three days later, take them out for about five days, and wipe the water with a clean cloth. Put them on one by one with a wire hook, hang them in a ventilated place, air them until half dry, put them in a fumigation cabinet, smoke them for about a week, take them out when they are golden yellow, hang them in a ventilated place, and then you can taste Mao's cured meat

fried preserved meat with amaranth

raw materials: main ingredients: preserved meat, amaranth seasoning: salt Cooking wine, chicken essence, edible oil

Preparation:

1. Wash the cured meat, put it in a basin, add cooking wine and steam for 30 minutes, take it out and let it cool, cut it into slices for later use, remove the roots and old leaves of amaranth, wash the stem and cut it into 2-inch long sections<2. Heat the wok and pour in oil. Add amaranth, salt, chicken essence, stir fry until cooked, then remove from the wok and transfer to a plate

3. Heat the wok and add oil. Heat the oil and stir fry the sliced bacon. Then add amaranth and stir fry together. Stir fry evenly and remove from the wok. Serve on a plate