Chinese Food
Sichuan Bacon
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Sichuan bacon has a long history and is famous at home and abroad. In terms of meat selection, for Sichuan people, all parts of pigs can be made of wax. There are two kinds of products: one is smoked, the other is air dried. Smoking is to smoke for about a month with the smoke from the burning of wet pine and cypress branches, orange peel, grapefruit shell and other things, so as to smoke into the special flavor and taste; and air drying is to marinate the meat with salt and pepper, smear white wine, sweet sauce and mash, and then put it in the ventilation place to dry naturally. The finished product has the characteristics of red like fire, rich fragrance, delicious taste and rich nutrition.
Cooking ingredients
Cooking Steps
Step1:1. Select fresh pork, cut into 30cm long, 5cm wide and 500g heavy strips, and then use a bamboo stick to cover the small eyes on the meat to taste better.
Step2:Put the pot on the fire. Stir fry the salt. Then pour it out and mix it with the five spices. Cool it and add the cooking wine and sugar. Mix well. Rub evenly on the meat and the meat skin. Then put the skin down, the meat up and in the tank. The top layer should be put with the skin up and the meat down. Marinate for 7 days or so. Turn over the jar once in the middle, so as to taste better and drain the fishy smell.
Step3:Take out the cured meat, wash it with warm water, put it on with hemp rope and hang it in the ventilated place to dry the water.
Step4:Use a large iron pot. Put pine and cypress on it. Put a grate on it. Put the meat on it. Close the lid of the pot and smoke it with fire. Take it out after coloring and hang it in a ventilated place. When the water is dry, it will be cured meat.
Step5:When eating, burn the skin of bacon with open fire until it is oily and then wipe it with warm water to remove the black skin and ash. Wash it with warm water. Steam it. Take out the slice.
Step6:The key of technology - 1. The time of curing meat should be accurate. It takes about 10 days in winter and 5 days in summer. 2. When smoking, the time should be about 15 minutes. It should not be too long. Otherwise, the color is too deep, affecting the beauty.
Cooking tips:Flavor characteristics - 1. The meat is red, bright, salty, fresh and moderate, with the smell of tobacco. Both wine and rice are suitable. 2. In addition to single food, the meat is stir fried with garlic, garlic moss, bean drum and other dishes, with the best flavor. There are skills in making delicious dishes.
