Harvesting meat has always been a major problem for humanity. All the methods of heating, smoking, smoking, salting For example, dried meat was subsequent maceration. There were too many connective tissue, which was complicated by the process. However, the cunning Chinese have come up with a way to get around all these problems. The result is a dish called rousan.
They were protected from moisture. You need food. Rousan he even got the unofficial name of “meat cotton”, since it resembled cotton fibers too much in texture. The method of preparation is universal. It turns out just as good. True with cooking rousana will have to tinker a bit. But such a product can be stored for years. So.
To understand the principle of cooking. Meat is taken, cut into small pieces. Slices are cooked until tender, with a small amount of salt or salt-containing liquid. It is clear that it has been drained, and it has been drained. That is, it is already ready, you can eat it. It is not a problem. But it wasn’t enough time for it. As a result, we’re getting a little bit different, resemble edible cotton – rousan.
The process is quite complicated. The cooking time, the amount of soy sauce, which is most often used instead of salt, are also important. Let’s say that there are quite a few recipes, they can differ significantly among themselves, but the meaning remains. Cooking, stewing until it is finished, followed by drying. As most enthusiasts say – you have to experiment. From the first time, nothing is normal for anyone. but rousan it can be stored for any reason.
If we talk about specific methods, here is one of them:
At 350 grams of pork you will need:
- 1 onion
- 6-7 slices of ginger
- 1 tablespoon rice wine
- 1 tablespoon soy sauce
- 1 tablespoon sweet rice wine
- 400 ml of water
- 1 tablespoon soy sauce
- 2 teaspoons cane sugar
- Half a teaspoon of spice mix
- 200 ml of water
- Soy sauce
- Powdered sugar
- Olive oil
Already hard, huh? Nothing, then goes the process of cooking.
The pork is cut into cubes of 3-4 cm. Then it is placed in a saucepan and filled with water until it covers by 1 cm. Bring the water to the boil and boil the pork until cooked. Next, the meat is removed, rinsed with water and placed in a new container. Add finely chopped onion, ginger and water. Bring everything to a boil, then add the liquids. Turn off heat to minimum and simmer for 30 minutes.
Remove the onions and ginger. 30 minutes, until all the liquid has evaporated. If it is evaporated too early, you can add more. Remove the meat from the heat. Next, try to divide the individual into individual fibers. You can manually, with a fork or chopsticks, or a mixer at low revs.
Frying pan, you can even be wok, add oil, add oil, add oil, add oil It is necessary to constantly mix rousan for a uniform result. In the process, add soy sauce and spices. The frying procedure will take another 30-40 minutes. It can be used in the oven. But in the recipe of the recipe, I’m not sure what to say. If dry rousan another 20 minutes, then it can be saved longer.
Actually, yes. Because the author tried to achieve full compliance with the classic rousanu. Certainly some points can be simplified, especially with regard to ingredients. If you want to try this recipe in practice. This is a way of storing meat.