Phoenix lamp

Overview

I accidentally saw someone else making it, so I wanted to make it. I remember eating it many years ago, but I have no impression of the taste at all. Bacon is my favorite, and salted egg yolk is also my favorite. The combination of the two makes me unable to let go, so I arranged it this year. This is easier to make than sausage, and it's easier to eat. Just put it in and steam it when cooking. The fat meat inside has been marinated in sugar and wine in advance. It is actually crystal meat, so you won’t feel fat when you eat it. The ratio of fat to lean meat I use is 2:8, so when I make five kilograms, I convert it into 1 kilogram of fat and 4 kilograms of lean meat.

Tags

• home cooking
• private kitchen
• creative dishes
• fatty pork cubes
• high alcohol
• lean pork cubes
• salted egg yolk
• sugar
• salt
• soy sauce

Ingredients

Steps

1. 1 Cut the fat into cubes, add some alcohol and mix well.

   

2. 2 This year I bought a magical device that can be used to spray wine on meat, so that it can be evenly distributed, so I don’t have to worry about too much or too little.

   

3. 3 Pour in sugar.

   

4. 4 Mix well. It doesn't matter if you put it in the refrigerator or if the temperature is only a few degrees. The amount of sugar is enough to coat each piece of meat with sugar. The ratio of meat to sugar is about 4:1.

   

5. 5 Knock out the salted egg yolk, spray a layer of white wine on it, and put it in the sun to dry out the moisture.

   

6. 6 Cut the lean meat into cubes, then chop the meat into small pieces with a knife to increase the adhesion between the meat.

   

7. 7 Add lean meat with salt and soy sauce and mix well. The amount of salt and soy sauce is based on the amount you usually use for cooking, just adjust according to your feelings.

   

8. 8 Put the fat meat that has been marinated for a few days into the seasoned lean meat. The fatty meat was originally planned to be marinated for two days, but it ended up being delayed for a week. It didn't matter. The longer it marinated, the more translucent and delicious it would be.

   

9. 9 Mix fat and lean.

   

10. 10 To start making it, no props are needed, just grab a ball of meat, beat it a few times to form a ball, and stuff a salted egg yolk in the middle.

    

11. 11 Put it on the dustpan, and just transfer it from one hand to the other when putting it. For example, when it is done, it is in the left hand, with the yolk facing up. When it is turned to the right hand, the yolk side faces the palm of the hand, and then placed on the dustpan, the yolk side faces up again. Don't worry about it falling apart. If you are not satisfied after it is ready, you can reshape it a little. Remember to prepare drying tools in advance. I put oiled paper on the dustpan. Don't tear the oiled paper into too big pieces. It's easier to use the reverse side of the small pieces.

    

12. 12 After everything was done, I covered it with a layer of mosquito net cloth and took it out to dry. I spent a few dollars on a certain store to buy a few meters, which are very practical for preventing insects and dust!

    

13. 13 Put it in the sun on the first day. Note that when doing this, the weather should be sunny for several consecutive days and the temperature should be low. This is the period before and after the winter solstice. The weather is sunny, the highest temperature is only ten degrees, and the low temperature is only three or two degrees.

    

14. 14 After a day in the sun, the top is hard and tight, and you can turn over. At this time, you can hold the bottom of the oil paper with one hand and gently pick it up with the other hand. The bottom is still a little wet, but it is basically formed.

    

15. 15 Turn over and continue to dry for another day.

    

16. 16 After the third day, I rolled it over casually, and it was all formed, so I turned it over when I had time.

    

17. 17 It's totally fine if I stay out in the sun for six or seven days in this weather. On the fifth day, when the sun is strong, the fat part is already transparent, and it is ready to be harvested at that time. I can't bear the good weather and continue to dry it.

    

18. 18 So beautiful! The egg yolk will crack when dried, it doesn't matter, it won't affect the taste. In fact, the egg yolks were cracked when I was drying them when I was making them. After turning them over, the yolks were moistened by the oil and became better. Just be careful not to knock off large pieces of the yolks.

    

19. 19 After taking it back, vacuum package it and put it in the refrigerator. Even if you don't have a vacuum, you still need to pack it in a bag or something and freeze it.