Cách Làm Thịt Ngâm Nước Mắm Kiểu Huế Ngon Đặc Biệt, Nhanh Ăn, Để Lâu Không Bị Hư by Vanh Khuyen

Hello to all the ladies and gentlemen friends and younger ones If people from the South have co tau meat ram meat and sweet and sour pickled meat In the Central region there is a dish called preserved meat in fish sauce also known as "empty meat" in the family's Tet meal This dish is not difficult to prepare But there are also some of my friends and colleagues who got injured meaning they got grease or their skin and flesh became stiff Previously you had already shared a video on how to make this dish but in that video you didn't explain everything clearly so I couldn't avoid mistakes So with this video thank you to Miss Song Huong for sharing this recipe and method with you through a Facebook message Thank you very much sister Remember all of you dear friends and my friends make sure to watch carefully and don't miss any minute to get a delicious result as expected Now we will start together Today I recommend marinating 2kg of meat To make this dish delicious first I need to choose good meat It's pork belly or pork belly with both lean and fat First of all I will buy a young pig which is a pig with thin skin So that when it's done soaking the pork skin won't be tough Choose sticky meat meaning the meat won't fall apart Like the meat you advised me to cut here for example And I will cut the meat into pieces about 2 or 2 5 fingers in size There's too much fat inside But some people still like to eat fat Because it is thought that lean meat becomes tough However lean meat will not be tough If you pay attention the following tips I recommend will continue to be shared If the meat is not sticking I will take a string and tie it again This is the most delicious piece of meat because it has both lean and fat but it's not too fatty Here's the best piece of meat when I finish cooking it I'll eat it After cutting I will put it in a bowl and add two tablespoons of salt to wash it thoroughly Mix in 2 tablespoons of vinegar Today I recommend adding lemon water to make it fragrant And scrape it thoroughly with your knife Be sure to rinse it with warm hot water that way it will be cleaner Or maybe we can use 80 degree Celsius hot water boiled water I made it on my skin so I can shave it really white so that the meat becomes fragrant after it's cooked And then I soak them here also in warm water for 5 minutes So it will smell better and also remove the red blood inside Next I will pour the water into the pot and cook it The secret of Miss Song Huong is to use fresh conut water Fresh conut water when boiling meat will make the meat fragrant and keep it tender I can buy whole conuts canned conuts or conuts in a group Boil the meat together with 50 grams of sliced shallots and 50 grams of sliced ginger Now I will put all of this into the pot and cook it waiting for the water to heat up and the milk to simmer which is about 70-80 degrees Celsius Like here then now I will put the meat in I have been advising to marinate it so the meat is like this Boiled eggs do not have a fishy or foul smell Fresh conut water if you add enough of it as well The more the better but today I recommend having just one If it's not enough I'll add more water to fill it up And bring it to a boil skimming the foam thoroughly After thoroughly skimming off the foam Then the next secret is to add 30 grams of rock sugar or white granulated sugar Adding sugar to the boiling water will prevent the pork from becoming tough after marinating in fish sauce Remember this is the secret of Miss Song Huong I will cook it for 30 minutes make sure to keep the heat very low I set the stove to level 2 out of 9 so the lean meat doesn't get tough After boiling for 10 minutes I recommend opening the lid and flipping the meat Then I will submerge it in water cover it and cook for another 20 minutes for a total of 30 minutes Turn off the heat and let it sit in the pot for 5 more minutes Now I will take the meat out The meat is cooked Check by poking into the meat I see the red juice is no longer flowing out Then I'll take it out of the pot or the basin and wash it thoroughly again So that now I can also shave or pluck those hairs completely clean And I recommend washing with cold water Check your own hand here Or take your own penis and pull it out completely for thorough cleaning This usually happens when you're making it and you don't see any hair but after soaking it a lot of them come up Next measure for 2kg of meat I put in here 750ml of fish sauce about 3 cups Today I recommend making good fish sauce Good fish sauce has a high protein content and the broth is a bit salty It's salty but has a sweet taste Or you can use another type of fish sauce This is cuttlefish fish sauce mackerel it's very delicious Then we will add 400 grams of palm sugar which is about 2 cups If there is brown sugar just add it Or add 200 grams of white sugar which is a total of 3 cups of sugar and 3 cups of fish sauce And one and a half cups of water If you use a bowl just measure 2-2-1 2 fish sauce 2 sugar and 1 water And cook over medium heat until the sugar has completely melted Taste again and adjust with monosodium glutamate as needed depending on the type of fish sauce or according to the family's taste Then we will skim the foam very carefully once more Close the lid aga After the broth has completely cooled down I will put the meat back in to cook again This is the method used by Ms Xuan Huong to prevent the meat from becoming overcooked The meat is tender so I can eat quickly and there is no sourness no aftertaste I will simmer on low heat for 5 to 7 minutes This secret is really effective I highly recommend it Then I flipped it back again I let it sit like that for a really long time and it didn't get any worse It's definitely not sticky anymore Now I will take it out of the basket and note that all tools from now on must be very clean and dry I reboil this fish sauce for about 2 minutes on low heat Then add the ginger or garlic I recommend adding 40 grams of ginger and 40 grams of garlic And slice or I'll cut into small strands If the fish is spicy I can also rinse it clean Then I will blanch it in hot fish sauce Blanch it quickly Then remove it Continue by adding garlic and ginger as well I do it this way so that it doesn't stick and doesn't become slimy Now I will remove the clean bubbles Then put all the meat and fish sauce to cool down completely Note Let it cool down Now I'm going to prepare a jar that is really clean and dry I recommend choosing this jar Because it has a mouth Its hole is there Soon when we put the meat in When we pour the fish sauce in it doesn't come up on top This jar is perfect for soaking it in Then put the chili ginger and garlic all in Add two tablespoons of roasted pepper Add 2 or 3 pieces of roasted lemongrass To make it fragrant It's okay if you don't have any And now the fish sauce has been skimmed of all the fat It can also be more thorough by letting it pass through a cloth or pouring it through a sieve like a sieve for pounding rice Let me filter out all the fat sediment Let the jar of meat look better after marinating Banh recommends scooping up the floating fat Then it's done I'll close it again And keep it in a cool place Keep away from direct sunlight I'll let it soak for 2 days and then it's ready to eat This is the pickled pork that has been marinating for 4 days Now does it look beautiful The meat is now very well marinated This is the garlic scape that the bành recommended cutting first Now it's green So remember to cut the garlic only after you're done with everything else And soak it to avoid green A green piece but these ones don't have green and aren't missing fat This world we will eat with sour pickles Peng advises to take them out It's a bit white because of the cold weather If it's sunny in Vietnam the meat will be perfectly clear It's really delicious He advises to be close to your brothers sisters and friends so they can see you Its skin is not hard Although it's a bit old today the pig that was recommended to buy is still quite good But with the way it was done just now You all saw how delicious the sliced meat was The pork with skin is not tough Eat as much as you want cut it as much as you want Do not return the jar And store at room temperature for about 2 weeks If you soak it for too long it will become a bit salty Taste this it's amazing The meat is perfectly clear even though it's cold It has a balanced salty sweet flavor I will eat the pickled mustard greens with this meat Or eat them with sour mango When there are guests I cut a few slices of meat to drink beer Bành advises Mến to wish our family a happy healthy and joyful Tet Please leave a comment below for any questions Now goodbye and see you in the next video