How to steam jar meat jar
In the past 10 days, the discussion on the preparation methods of traditional food has been very hot across the Internet, especially the cooking techniques of the classic dish "Jar Pork" has become the focus. This article will combine recent hot topics and user search data to provide you with a detailed analysis of how to make jar meat, especially the key step of "how to steam jar meat".
1. Data on popular food topics on the Internet in the past 10 days
| Ranking | Topic keywords | Search volume (10,000) | Hot trends |
|---|---|---|---|
| 1 | How to make jar meat | 45.6 | ↑23% |
| 2 | Traditional steaming method | 38.2 | ↑15% |
| 3 | Clay pot steamed meat techniques | 32.1 | ↑18% |
| 4 | Old jar use | 28.7 | ↑12% |
| 5 | Steaming time control | 25.3 | ↑9% |
2. The whole process of steaming jar meat
1. Preparation
Choosing the right old jar is the key to success. According to actual measurement data from netizens:
| Jar type | optimal capacity | Applicable amount of meat | Features |
|---|---|---|---|
| Earthen pottery altar | 3-5 liters | 2-3 pounds | Good breathability and even heating |
| purple sand altar | 2-4 liters | 1.5-2.5 catties | Strong heat preservation and mellow taste |
| porcelain altar | 4-6 liters | 3-4 pounds | Good sealing and rich soup |
2. Jar preprocessing
Newly purchased jars need to go through the following processing steps:
① Soak in water for 24 hours
② Add rice vinegar and boil for sterilization
③ Let dry naturally and set aside.
3. Food preparation ratio
| Material | weight | Processing method |
|---|---|---|
| pork belly | 1000g | Cut into 3cm cubes |
| soy sauce | 100ml | Dark soy sauce and light soy sauce 1:3 |
| crystal sugar | 50g | Crush and set aside |
| spices | Appropriate amount | Star anise, cinnamon, etc. |
4. Detailed explanation of steaming process
(1)Pretend skills: The meat pieces should be stacked neatly in layers, and a small amount of spices should be sprinkled between each layer. Put rock sugar on top and finally pour soy sauce.
(2)Sealing method: Use moist cotton cloth to cover the mouth of the altar, and then cover it with the matching lid. It is better to seal the edges with roux.
(3)Steaming parameters:
| Steaming method | water temperature | time | Effect |
|---|---|---|---|
| Steam over high fire | 100℃ | 1.5 hours | Soft meat |
| Simmer over low heat | 80-90℃ | 3 hours | Mellow taste |
| interval steaming | Turn off the heat and simmer | Total 4 hours | Best taste |
3. Answers to the 5 questions that netizens are most concerned about
Organized based on recent forum discussions:
| question | solution | Things to note |
|---|---|---|
| The jar cracked | Preheat warm water before steaming | Avoid excessive temperature differences |
| tastes bitter | Reduce the amount of spices | Rock sugar can be increased appropriately |
| Soup overflows | Pretend to be 80% full | Leave room for expansion |
| Fatty meat | Switch to low heat and steam slowly | Control the heat |
| Short storage time | Refrigerate immediately after steaming | Consume within 3 days |
4. Recommended innovative practices
The recently popular improved version of jar meat recipe:
① Add fermented bean curd to enhance flavor (1-2 pieces)
② Place dry vegetables on the bottom to absorb grease
③ Open the lid and collect the juice in the last 10 minutes
Master these tips and you can easily make traditional and delicious jar meat at home. Remember to check the water level at all times during the steaming process and keep enough water in the pot to avoid dry burning and damaging the jar. Happy cooking!
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