Chinese Food
Hakka Bacon
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This autumn I met with a relatively idle job. I made dachshund, duck and Cantonese bacon. I spent time slowly accumulating some annual flavors. The production of Hakka bacon is a little different from that of ordinary bacon. Its method is to soak all kinds of spices in the wine for a few days first, and then marinate the meat after the fragrance of spices and wine are combined. This way of processing makes bacon products have a special flavor. It's very delicious.
Cooking ingredients
Cooking Steps
Step1:Weigh the white wine and rose wine. Pour them into a wide glass bottle. Add all the spices to the wine and soak for three days.
Step2:Three days later, cut the streaky pork into long strips and wash them. Use kitchen paper to dry the water. Use a needle to thread the cotton thread through the thicker part at the end of the streaky pork before tying. You can also use an iron hook to hang the meatloaf.
Step3:Put the meat in a large basin. Pour in the marinated spices and wine. Add the five spice powder and salt, mix well, and put them in a box with a cover. Marinate them in the shade / refrigerator for 57 days. Turn them several times in the middle.
Step4:Hang up the bacon. Put it in the air to dry. You can take it home at night and put it in the shade. Hang it out during the day. After 57 days, you will see that the color of the meat is deepening. When the meat starts to shrink and dry and the volume is almost 30% less, it is almost good.
Step5:The drying time of bacon depends on the climate temperature and humidity at that time. It usually takes 1420 days. It took me about 18 days to air dry my bacon.
Cooking tips:Note - press the dried bacon by hand. It feels the skin is tight. It's ok if the meat doesn't shrink back. Welcome to my home to play HTTP - / / blog.sina.com.cn/s/blog f589f40102wuke.html cooking skills are delicious.
