Cuisine and efficacy: private cuisine technology: smoked bacon (1) Material: main ingredient: pork sandwich (soft pork belly) 1000g.
Seasoning: soy sauce 30g, tea 2g, salt 20g, onion 15g, ginger 10g, pepper 5g, monosodium glutamate 5g, sugar 100g and sesame oil 3g.
Features of bacon (1): golden color, strong smoke, fat but not greasy, and delicious. Bacon's method (1): 1. Treatment: Scrape the stubble and impurities from the sandwich meat, wash it and trim it into squares.
2. Pickling: Knead the mixture of salt, pepper, monosodium glutamate, minced onion and ginger and cooking wine up and down, and put it in a container for about 30 minutes.
3. Boiling: put the meat and the marinated seasoning together in a pot on fire, add soy sauce and appropriate amount of water, boil over high fire, skim the floating foam, simmer over low fire for more than 1.5 hours, take out when the meat is eight-ripe, and let it cool.
4. Smoking: use a 65,438+0 large iron pot, spread sawdust on the bottom of the pot, sprinkle tea, sugar and barbed wire, spread an extra onion, put meat on the onion, cover the pot with the skin facing up, and burn it under the pot. First, burn the smoked material with a big fire and smoke. Because the firepower is reduced, the meat can be colored by smoking 10 minutes.