Ice Meat

Name: Ice Meat
Total time: 2 d
Yield: 2
Cuisine: Chinese
Ingredients: 250g fatty pork; 25g White wine; 125g Sugar

by Food·Color

4.8 (1)

Favorite

Difficulty

Easy

Time

48h

Serving

2

Bing meat is actually fatty pork refined with shochu and sugar. Mix the fatty meat with a large amount of sugar and appropriate amount of shochu, and marinate for a few days to become ice meat. The fat meat after marinating is as white as ice, lustrous and transparent, so it is called "ice meat". The iced meat is sweet and refreshing, not fat or greasy. It is said that this taste is due to the chemical reaction that occurs when the sugar shochu is mixed with the fatty meat to remove the greasiness in the meat. Iced meat often appears in mooncake fillings. In the past, I refused to use it because of the shiny fat. This year, if I want to try the most old-fashioned mooncakes, I decided to try the mooncakes with iced meat.

Ingredients

250g Fatty Pork
25g White Wine
125g Sugar

Ice Meat

1. Ingredients: 250 grams of fat pork, 125 grams of sugar, 25 grams of high-grade liquor

2. Rinse the fat with clean water, first cut into thin slices, then cut into thin strips, and finally cut into dices.

3. Put the cut fat cubes into a large bowl, add white wine, stir well, pour in sugar and mix well.

4. Put it in a fresh-keeping bowl that can be sealed, cover it, and put it in the refrigerator for more than one week.

Tips:
The size of the fat particles depends on your habits. I prefer small ones, and I cut them very finely.
The mixed fat can also be marinated at room temperature. It can be stored in the refrigerator if it is not used for a long time.