Shaoxing Puzhou Specialty Old Products Fragrant Fragrant Sembiosis Make Poor Chicken Pork Pork with 5 pounds for 5 pounds

Product name: Bulk wine lees

Product specification: 5 catties pack 2500gram

The wine lees are produced in Hangzhou and Shaoxing.It is made of fermented with wheat and glutinous rice.The new product is white in color and has no strong fragrance.After storage, it will turn yellow or even turn slightly red.The store sells aged fragrant lees.The fragrance is strong.

[How to make terribles] Build a pot of cold water and put the whole piece of pork into the pot and cook for 8 minutes (note that it is the whole piece of pork, it cannot be cooked in slices, and the meat can be cut into two palms), and cook until the chopsticks can be stabbed smoothly and there are no blood in the meat.Take off the cooked pork and drain it, and apply salt and MSG on the surface of the meat while the meat is no longer hot, so that the taste can penetrate into the meat.The amount of salt can be increased or decreased according to personal taste.Find a sealed jar or bag, put the meat into the can, put the lees into a gauze bag, and place them on top and below the meat. The ratio of the lees to the meat is 1:2. Seal the sealed jar or bag, and do not open it. It is placed in the refrigerator refrigerator and is placed in a cool place in winter and can be eaten after 5 days.(Chicken, duck, goose, beef, duck claws, duck till all the methods are the same)

Our rice wine lees are wheat lees, I hope you don’t buy the wrong ones.

Making terribles is really super easy, and kitchen novices can also use it(The same method of making chickens and ducks)

1 kilogram of wine lees can be made about 2 kilograms of meat, and can be recycled 2-3 times.

1. The meat does not need to be sliced, each piece of meat is as big as a fist. Cook the meat until the chopsticks can be poked in smoothly and there are no blood in the meat.

2.Spread the salt on the surface of the meat and rub it gently with your hands, marinate it overnight so that the salt can penetrate into the meat.

3.Find a sealed can (sealed bag or fresh-keeping bag can also be replaced, just seal it)Divide the lees into two parts, wrap each in gauze, and put one partSealed tank bottom,,Place the meat on the lees, put a portion of meat on top.

4.Must be sealed.Pack a few layers of opaque bags outside the sealing jar and seal the hole.If you use sealed bags or fresh-keeping bags, you must also wrap a few more layers of bags to seal the bag mouth and not open.

5.Place it in a dark place and it will be eaten after one week.(Please keep the temperature above 15 degrees and it can be eaten in about 10 days)Sealed and put it in the refrigerator if you can't finish it.

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