Bacon is a specialty of Chongqing, Sichuan, Hubei, Hunan, Jiangxi, Guizhou and Shaanxi, with a history of thousands of years. Chongqing bacon is loved by many diners because of its good color, fragrance, taste and shape. Known as "One cook the meat and One Hundred Fragrances", Chongqing Bacon is consistent in appearance, cooked and sliced, transparent and shiny, bright in color, with yellow in red, mellow in taste, not greasy at the entrance, and thin and smooth during meat processing, production and storage. This kind of meat is smoked by cypress branches. In summer, mosquitoes and flies don't climb, and it doesn't go bad after lodging for three days. It has become a unique local flavor food practice-Chongqing bacon is famous at home and abroad in history. The whole production process is divided into three steps: preparation, curing and smoking. ? 1. Material preparation: scrape the dirt from fresh or frozen meat with thin skin and moderate thickness, and cut it into 4-5 cm thick standard rib strips. If you make boneless bacon, you must remove the bones. 7 kg of salt, 0.2 kg of refined nitrate and 0.4 kg of pepper were used to process bacon with bones. 2.5 kg of salt, 0.2 kg of refined nitrate, 5 kg of sugar, 3.7 kg of white wine and soy sauce, and 3-4 kg of distilled water for processing boneless bacon. Before preparing auxiliary materials, salt and nitrate are crushed, and spices such as pepper, fennel and cinnamon are dried and ground. 2. There are three ways to pickle: (l) Simple. Wipe the cut meat strips and dry marinade, and put them into the tank in the order of meat face down, with the top layer of skin facing up. Smearing the remaining dry curing material on the upper meat strips, curing for 3 days, and turning over; (2) Wet pickling. Marinate that cured boneless bacon in the prepare pickling solution for 15- 18 hours, and turning the jar twice; (3) Mixed hypothesis. Clean the meat strips with vegetarian food and put them into the jar. Pour the sterilized old pickling solution to drown the meat strips, and the salt content of mixed pickling should not exceed 6%.

Practice 2 Chongqing's bacon is bacon (there are two kinds of bacon, one is smoked and the other is air-dried). First, build a big vat with bricks and mud, and leave a small mouth under it for domestic fuel. There are several wooden sticks lying horizontally on the cylinder, and soaked bacon strips are hung on the wooden sticks. Then a big pot is poured on the meat, and the fuel is made of camphor, cypress, aniseed, glutinous rice and various spices.

Practice 3 Tujia old bacon is also a kind of Chongqing bacon and a local specialty of Qianjiang, Chongqing. Bacon has the same appearance and the color is brown. Tujia old bacon looks easy, but it is natural according to Tujia people's preferences, so it is difficult to imitate Tujia old bacon with "excellent" taste. First of all, the pork is divided into three to five Jin (or larger) pieces, which is convenient for eating, processing and storage; Then stir-fry the salt until it is yellow, and add pepper to stir-fry until fragrant. Wipe the meat evenly with warm salt, put it in a pot with the bottom skin facing down, the top skin facing up and the meat facing down, put it in order, turn it over every 3~5 days, and drain the water after 10; And finally, continuously curing. During the curing of Kang bacon (the time when Tujia people bake in winter), the fire pit will not go out. Most Tujia people put big stumps or stumps in a fire pit, let it burn constantly, and smoke and heat from the fire pit are used to naturally smoke the meat. Because the smoking process is long, slow and full, and many burning stumps or stumps have special fragrance, the smoked bacon tastes particularly fragrant. Classic recipe Tujia la pettitoes soup Ingredients: la pettitoes 1250g, gan 250g, potato 200g. Practice: 1. Burn the pig's trotters until they are brown. 2. Put the cut and washed pig's trotters into a pot and cook for about 30 minutes with high fire until they are 70% ripe; 3. Put the prepared auxiliary materials (bean curd and potato) into the pot, add seasoning after boiling, and then cook with slow fire 15 minutes. 4. When the auxiliary materials are cooked, put the onion seedlings or coriander out of the pot. The dietotherapy function of preserved pig's trotters: it contains a lot of collagen, which is flat and sweet; Has the effects of tonifying deficiency, nourishing kidney essence, strengthening waist and knees, and breast enhancement. Ingredients: bacon 1 piece, red pepper, celery, ginger, garlic, soy sauce and salt. Practice: 1. Steamed bacon and sliced. 2. Cut the celery into sections. 3. Saute ginger, garlic and pepper in the oil pan and stir-fry the bacon. 4. Put the celery in the pot and stir-fry until it is green. 5. Add salt, moderate amount of soy sauce to taste, and start the pot. The dietotherapy function of celery fried bacon: taste: pungent and warm. Has diuretic and halitosis preventing effects. Sauté ed bacon with green garlic Material: 300g of bacon, 2 red peppers with green garlic 1 4 slices of ginger. Seasoning A Material: yellow wine 1 tsp salt 1/2 tsp method: 1. Wash the bacon, put it in a plate, steam it in a steamer for 30 minutes, take it out, cool it and slice it for later use. 2. Wash the green garlic, pedicel the red pepper, peel the ginger, and cut it into pieces obliquely. 3. Heat 2 tbsp oil in the pan, saute ginger slices, add bacon and saute until fragrant, then add green garlic and red pepper and stir well. Pour in material A and 1 tbsp water and stir-fry until the water is dry. Serve. The dietotherapy function of fried bacon with green garlic: warm and pungent in nature: it has the effect of refreshing the spleen and promoting digestion.