The practice is as follows:
We simply prepare tools, large iron pots and tin foil. We fold the tin foil into a square box, put it in the pot, put the prepared ingredients in the tin foil, find some chopsticks, put it in the pot, put the salted meat on it and cover it. The method is simple, but the meat made by many people is bitter, which is also our focus today. Sugar, choose white sugar. Compared with soft candy, it is much more delicate, heated evenly, and actually bitter. On the one hand, it is the problem of sugar, on the other hand, it is the problem of too much heat. As for the temperature of bacon, we can actually put other ingredients in the production process. Taking the smoking time of 15 minutes as an example, we can divide the process into five minutes, the first five minutes are preheated with low fire, and the last ten minutes are preheated with medium fire. Take the smoke in the pot as a warning. If there is smoke, the temperature can be lowered. If it is not healthy, sugar will carbonize and become bitter. It is actually very difficult for a novice to do this, so what should I do if it is already very bitter? We can add ginger and vinegar to cover up the bitterness of cooking.
During the Qianlong period of the Qing Dynasty, there was a man named Guo in Chaigoubao Town, Huai 'an who opened a bacon shop. He summed up the experience of predecessors in making bacon and created a unique production process, which doubled the value of Chaigoubao bacon. According to legend, when Eight-Nation Alliance invaded China, Empress Dowager Cixi and Emperor Guangxu fled, they passed by Chaigoubao for dinner and enjoyed Chaigoubao bacon. Since then, it has been designated as a tribute by Empress Dowager Cixi.