How to make spiced pork jerky better?

In today's life, people's living standards have improved, so they no longer have to go without meat all year round like before. Now pork is a must-have food on almost every table. In fact, pork is also called pig meat, which is the meat of domestic pigs. Because pig meat fibers are very soft, and have relatively high protein and carbohydrates, etc., and contain fat, it tastes better after cooking. Today I will tell you a common way to cook pork, which is five-spice pork jerky.

Preparation method

1. Select ingredients and cut into pieces: Choose fresh lean pork and cut into 500g cubes.

2. Boil and slice: Put the pork in a pot of white water and cook until it is three-tenths cooked. Take it out, wash off the blood and impurities, and then cut it into slices 4 cm long, 3 cm wide and 0.5 cm thick.

3. Cook and stew: Put the pork slices and seasonings into a boiling pot and cook for 1 hour, turning the pot every 15 minutes.

4. Drain and cool thoroughly: Take out the cooked pork slices, drain the soup, and cool thoroughly to get the finished product.

Method 2:

1. Wash the meat and slice it into slices that are slightly thicker and larger than the usual fried meat slices;

2. Mix five-spice powder, sugar, strong liquor, soy sauce and salt;

3. Put the meat in cold water, drain the blood, take out the meat slices and put them into the seasoning. Add two tablespoons of broth and mix well;

4. Marinate for 24 hours;

5. Put the meat slices, ginger and green onions into the rice cooker and cover the rice cooker;

6. Press the "Cook" button;

7. Jump to the "Keep Warm" button, the meat is almost done and there is no juice underneath;

8. Open the lid of the rice cooker and continue to press the "cook" button to allow the moisture of the meat to evaporate; after a while, jump to the "keep warm" button, then continue to press the "cook" button after it cools down for a while, and repeat about three times. Remember to stir it several times during the process to ensure even heating.

9. The meat is just out of the pot and is still a little wet. Just leave it uncovered until the next day.

Pork (lean): Pork is rich in high-quality protein and essential fatty acids, and provides hemoglobin (organic iron) and cysteine ​​which promotes iron absorption, which can improve iron deficiency anemia. It has the effects of nourishing the kidney and blood, nourishing yin and moistening dryness. Compared with other parts of pork, lean pork is rich in high-quality protein and less fat and cholesterol. It can be consumed in moderation by the general population.

Finally, let me tell you how to choose pork. Generally speaking, you can judge the quality of the meat based on its appearance, smell, etc. If the pork is of high quality, its fat will be relatively white and hard, and will smell fragrant. There is also a layer of membrane on the outside, which is relatively dry. Because the meat is very tight, it is very elastic, so you can try it with your hands when buying it.