[Ingredients/Seasoning]

Scapula or pork 5 catty

Salt 2 tbsp

Sugar 2 tbsp

Light soy sauce 1 bottle

Gorgonzola wine 1 vial

Five-spice powder a little

Sugar 1/2 cc

Lard 1 tbsp

Salad oil 1/3 tbsp

Powdered rice 1 tbsp

Water 1 tbsp

[Procedure]

(1) Wash and drain the meat, marinate it in the marinade for a week and then take it out, tie it up tightly with a string and let it air-dry for at least 2 days in a cool place, and then put it into the refrigerator to chill, and then take it out as much as necessary when it's ready to eat.

(2) Steam the pork liver sausage and Hong Kong-style Chinese sausage together in an electric pot for 15 minutes, pour out the oil when removing, and slice the sausage onto a plate.

(3) In addition, the bacon will be steamed for 15 minutes, take out the thinly sliced into the plate can be arranged, and finally the green garlic seedlings cleaned and dried and sliced (diagonal knife method) in order to row into the plate that is complete.

Second, waxfish practice:

Hunan's waxfish should be originated in western Hunan, because of western Hunan bandits, in order to store the game, so the hunting back into the wax dishes, which can be collected for a long time are not bad, to ensure that the food for the winter!

In fact, the production process of salmon is more troublesome, the cooking process is very simple

One cooking method:

1, the salmon will be placed in the water inside the soak for a period of time, such as the fish after the soft, drained

2, ready onion, ginger, garlic, chili

3, pour the oil, seven minutes of oil to cook the onion, ginger, garlic, pour the pot will be bursting incense and then fished out

4, Then put the oil, put the fish in, fry until golden brown pour into the fried onions, ginger and garlic, pour some water, water boiled out of the pot

Note: because the waxfish in the production process has been salted, so do not put too much salt in the cooking process

The second method:

The fish will be put into a steamer with onions, ginger and garlic, pour the right amount of salt, oil, steam for ten minutes over high heat

General Eating method department is steamed preserved fish, fried preserved meat, popped preserved sausage. Later, I combined these waxy goods with sharp peppers and burned to eat, the flavor is very good. Especially in the summer, the family's appetite is not good, just a few kinds of green vegetables change to eat tired, the weekend to do a plate of braised preserved fish, will make them appetite.

Practice is as follows:

We will be about 400 grams of preserved fish soaked in water and softened, cleaned and cut into one-inch square small pieces, bacon, preserved sausage, a little cleaned and cut into slices. After the pot is hot, pour the appropriate amount of cooking oil, add finely chopped dried bell peppers, ginger, garlic, and then pour into the waxfish fried to both sides of the charred yellow, then add bacon and salami slices stir-fry until browned, add wine, vinegar, soy sauce, sugar stir-fry to the supreme color, add water, cover and simmer until cooked, and then add pepper, monosodium glutamate, green onions can be mounted on the plate.

This dish is fragrant, spicy, fresh, slightly sweet and sour, the family ate said the flavor is good.

There are 1 simple way and 1 complex way.

Simple version:

1. It is best to buy two cuts of meat and sit on the pier meat, with a knife to scrape the meat above the dirt clean (do not use water to wash ha).

2. Salt and pepper stir fry hot, salt is fried into yellow color like a pot.

3. will be fried salt evenly smeared on the meat (salt is about half a catty, according to their own tastes to master), we here (I am Chengdu's ha) is probably a good salt smeared on the meat to put only 7 days in the basin marinade, every day you have to turn once.

4. 7 days later, the meat out of the drying up, be sure to dry in a particularly ventilated place haha !!!!

5. After a week of drying, take the meat off and put the mash juice directly on the meat and let it dry for another 1-2 weeks. (During this period can also be more than two times to wipe the mash haha ~)

6. The most important point haha: be sure to use the wind blowing haha !!!! ~This is the key to wind-blown bacon. !!!!

7. To eat when, take off the bacon, to wash the mash, if the taste of the meat is more salty on the boil to eat, if the taste is appropriate, on the steam to eat. (Steaming time is about 20-40 minutes, according to the fire size of their own control)

Three, bacon practice:

1, preparation: take thin skin, fat and lean moderately fresh or frozen meat scraping the skin meat dirt, cut into 0.8 a l kg, 4-5 cm thick standard ribbed meat strips. If the production of boneless bacon, but also to remove the bones. Processing bone bacon with salt 7 kilograms, 0.2 kilograms of fine nitrate, pepper 0.4 kilograms. Processing boneless bacon with salt 2.5 kilograms, 0.2 kilograms of refined nitrate, 5 kilograms of sugar, white wine and soy sauce prepared 3.7 kilograms, 3-4 kilograms of distilled water. Accessories before preparation, salt and nitrate crushed, pepper, fennel, cinnamon and other spices dried and crushed fine.

2, there are three ways to marinate: (l) dry dry. Cut meat strips and dry marinade wipe wipe through, according to the meat face - down order into the tank, the top layer of skin face up. The remaining dry marinade on the upper layer of meat strips, marinated for 3 days to turn the tank; (2) wet marinade. Cured boneless bacon into the preparation of marinade marinade for 15-18 hours, in the middle of turning the tank 2 times; (3) mixed guess. Meat strips with dry dry material rubbed into the tank, poured into the sterilized Chen marinade submerged meat strips, mixed marinade in the amount of salt does not exceed 6%.

3, smoked cured meat with bones, must be rinsed and dried before smoking. Usually every hundred kilograms of meat embryo need to use charcoal 8-9 kilograms, wood chips 12-14 kilograms. Will dry the meat embryo hanging in the smokehouse, ignite the wood chips, close the door of the smokehouse, so that the smoke spread evenly, the initial temperature of 70 ℃ in the smokehouse, 3-4 hours after the gradual reduction to 50-56 ℃, keep 28 hours or so for the finished product. Just into the bacon, shall be after 3-4 months of preservation to make mature.

The production method of bacon (complex version)

One, the production temperature:

The production of bacon and sausage should be selected in the season of about 10 degrees Celsius.

Second, the selection of materials:

1, pork buttock meat, with skin, fat and lean (half fat and half lean).

2, ingredients: (according to 10KG pork considerations) salt 300g, pepper 200g, anise 150g, fennel 150g, cloves 30g, 75g of Yamana, 30g of sesame leaves, the above ingredients stir-fried and crushed into powder. Ginger 200g pat broken, sweet noodle sauce 100g, cooking wine 500ML. ingredients mixed well.

3, smoked material: sawdust, fresh cypress, pine branches a number of

three, practice:

1, pork cut into 3 ~ 4CM thick block, wash, ingredients evenly smeared all over the appearance of pork, pork into an airtight container curing for 5 days, turning once a day (so that the flavor is more uniform).

2. Thread a hole through the meat on a skewer and hang it up to dry for 3 to 5 days.

3, in a metal tube (such as gasoline canisters to remove the bottom and lid) into the sawdust and ignited, covered with pine branches, then covered with cypress, in the tube above the put a mesh shelf, pork placed on it, and so smoked until the surface of the pork becomes yellow or black (I prefer to smoked black, the flavor of the pine and cypress is more heavy).

4, the pork, hanging in a well-ventilated place and so bacon dry, even if the work is done.

The preservation time of bacon is relatively long, usually can be kept for 3 months, if sealed or put in the refrigerator, it is longer. Smoked bacon will keep sealed for more than a year without a problem.

Four, the practice of preserved chicken:

One, the selection of chicken to healthy and disease-free, large and plump, chest and leg muscular and tender meat broiler chicken is best, but also can be used to eliminate the weight of 1.5 kilograms or more of fat hens.

Two, the slaughter of the chicken body hanging upside down, the left hand pulls open the chicken beak under the beak, the right hand holding a knife into the chicken mouth, to be the tip of the knife up to the second cervical vertebrae, quickly cut the neck blood vessels, and then in the center of the maxillary fissure, the eye of the inner, diagonal stabbing into the brain to destroy the nerve center of the feather muscles, so that the feathers are easy to fall off, and to promote the speed of its death. This method of slaughtering chicken neck without cuts, good looking and good selling. After the bloodletting, it is necessary to depilate the feathers as soon as possible. Pay attention to keep the chicken body intact, do not rub the skin.

Three, shaping First, the chicken wings from the wrist joints cut off, two feet from the lying joints chopped off. Then open the hall, from the sternum to the anus cut a long knife cut. Requirements for the knife surface is neat, not to produce minced meat. Pull apart the two sides of the chest muscle, exposing the sternum, and then use the knife to open the sternum, pull out the internal organs and esophagus, trachea. And on both sides of the 2nd to 3rd thoracic vertebrae, cut the ribs and pectoral muscles diagonally upward at an angle of 30 to 40. Be careful not to cut through the skin for modeling. Wash the inner cavity of the chicken with clean water, do not tear the fat and oil skin of the abdominal wall when cleaning, so as not to affect the quality of preserved chicken. Soak the chicken in clean cold water for 4 hours to remove blood from the body and make the muscles white. Then cut off the lower beak, in the chicken nostrils through the rope hanging, drained to dry.

Four, pickling This is the key to determining the quality of preserved chicken. 1 fried salt. According to every 0.5 kilograms of coarse salt plus 1 gram of fennel ratio poured into the pan and fried until no steam, salt yellow when the pan, cooled and ground fine. 2 system brine. There are new brine, old brine. New brine is 2.5 kilograms of soaked chicken blood, add 0.25 kilograms of salt, into the pot to boil, with a spoon to skim off the blood foam and dirt. To be salt boiling, and then filtered with layers of gauze to remove impurities, put sugar 0.1 kg, glucose 0.04 kg, 0.25 kg of mixed spices (35% fennel powder, 25% cinnamon powder, pepper 20%, 10% cumin, pepper 10% with), ginger 0.25 kg, 0.25 kg of green onions (short), and then into the pot to boil and then poured into the brine tank that is made. The old halogen is the new halogen by pickled chicken more than 20 times of repeated use and long-term storage of the formation. The older the brine the better, it is compared with the new brine, has the advantages of nutritious, juicy flavor heavy. Every time you burn the brine skim off the foam, supplemented with salt, sugar and spices, and filtered with layers of gauze to remove impurities, to keep the brine clarified.3 wipe salt. First, use the big wine in the chicken skin, inside and outside the cavity coated for a few moments, to remove the fishy filth. Then wipe the whole body with salt (with the amount of salt for 6% of the weight of the chicken), in the chicken's back, pectoral muscles and abdominal cavity repeatedly rubbed. Especially chicken thighs, wipe the salt should be placed in the palm of the hand, from the bottom to the top of the rubbing, so that the muscle pressure, easy to penetrate.4 initial salting. Will wipe good salt chicken, back up, into the tank with new brine, filled with salt on the surface of the cover, and pressure on the weight, so that the chicken body is a flat plate loaded. General marinade for about 24 hours, to be muscle tightening can be out of the tank. 5 re-marinated. The old brine to join the Daqu wine (dosage of 5% of the old brine), poured into the marinade cylinder, into the chicken billet, cover the bamboo lid, with a stone light pressure (should make the chicken billet completely immersed in the marinade), re-marinated for 24 hours after the up and down turn the chicken, so that the absorption of brine uniformly, and then renewed marinade for 42-48 hours, you can take out to hang up and drain the marinade. 6 stacked billet. Marinated chicken blanks according to the "pipa-like" modeling stacked, chicken neck straighten placed, wings and legs retracted, and then pressed on the weight of the chicken blanks to keep the pipa-like 4 days or so that is completed. 7 drying and hanging. Formed chicken billet into the water repeatedly rinsed to remove skin impurities, and then drained of water, hanging in a ventilated dry place (can not be placed in the sun exposure), generally by 20 to 30 days of air-drying, to be the surface smooth and flat, the whole body is dry, the neck bone is exposed to the finished product can be batch market sales.

Five, sausage practice:

Enema with meat, lean and fat meat bought back in the proportion of seven or three, ten pounds of meat in seven pounds of lean meat fat three pounds of Fen wine two (now recommended to use red wine, make the color is very good). Sugar three taels (southern sausage sweet, there are also put six taels), salt two taels, soy sauce two taels, in the past to do waxy products and add a little nitrate, this thing is probably not good to buy, there is not to stop. If you have, add four dollars. These are the proportion of preserved sausage meat marinade seasoning, everyone according to do the amount of adjustment ratio.

Lean and fat meat were cut into small dices, but also lean meat into thin slices, soaked in water to remove the blood water and then cut into dices, fat meat cut into dices with warm water to wash and dry water. Put the seasoning in a large pot, pour in the fat meat and mix well, about one hour marinade, and then put the lean meat together and mix well. The main thing is that the fat meat is not as easy to taste as the lean meat, so you have to marinate the fat meat first.

The sausage (the old kind of pig sausage still have to be soaked in warm water to soften and then pinched dry moisture) one end of the twine (now available cotton rope, do not use chemical fiber rope, a baked on the melting) tied up, in the other end of the opening to insert a wide-mouthed funnel, will be stirring the meat from the funnel into the sausage, filling a section of a good section of a rope tie a section.

Put all of the intestines into 70 degrees of hot water to scald, take out and strain the water. Put the scalded intestines on a pole and hang them in the sun where there is a breeze (the best way to pickle them in winter). At night, slowly bake them on a small charcoal stove (is it possible to bake them in an oven at 45 degrees?). I have not tried ah, interested parties may wish to try), and then take out the next day to dry. The sausage coat will shrink in five or six days, the appearance becomes very oily, sausage is ready.

In the next addition: we Chongqing people would prefer not to put sugar. In addition to filling a good section, before tying with a rope with a needle in all places, let out the air inside, so that the meat and intestinal skin can be tightly stuck together. With the sun is not good, it is best to use a cypress branch burning fire fumigation