Soy-Cured Meat
Origin: Nanjing, Jiangsu, China
Source: Yuan Mei 袁枚, 1792
Ingredients
- meat
- jiang (fermented bean paste)
- autumn-pressed soy sauce (秋油)
Instructions
- First lightly salt the meat. Then either (1) cure it with wheat jiang (fermented bean paste), or (2) alternatively, simply coat it with autumn-pressed soy sauce and allow it to age. Wind-dry the meat until cured.