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Homeby Witness Moecki
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RE: 腌制肉类

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yingjieli (26)in STEEM CN/中文 • 9 months ago

在四川更多是腊肉制品,使用新鲜猪肉,配以盐、酱油、花椒均匀涂抹或用加入此配方的水腌制一个7-10天,然后直接用柏树苗烟熏一天,在荫凉处风干30天或在干燥通风处保存6个月风味更佳。

9 months ago in STEEM CN/中文 by yingjieli (26)
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    2 votes
    • + maozhaocai
    • + michaelsi
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