Sichuan bacon
Ingredients: local pork, pepper, salt.
A detailed explanation of practice
1, pork belly with skin, choose multiple layers of pork belly and hind leg meat (the meat with crispy ribs is better)
2. Cut into strips with a width of about 10 cm.
3, find a binding needle, a binding line, put an eye on the pork and put it on the line.
(This step is mainly convenient for drying. If there is no seam, just find a thread to tie it. Don't be too thick, it will break easily if it interferes with drying! )
4. Stir-fry the pepper in the pot, add salt and pour it out. When the fried seasoning is not hot, rub it on the meat with your hands and knead it evenly. Put it in a ceramic container with the skin facing down and the top skin facing up. Put it in a cool place, turn it once a day and marinate it for about seven days.
5. Take out the cured pork, hang it in a ventilated place through one end with a rope, and dry it until it is half dry.
6. Put cypress, sawdust and orange peel star anise into a large iron pot or farm stove, and put an iron row on it to keep a distance from the sawdust. Otherwise, the meat will be burnt, usually around 8- 10 cm. Put the semi-dried meat on the iron row, cover it with a pot cover or a board, smoke it and color the meat.
7. Then hang it in a ventilated place until the water is dry.
8. It usually takes 15 days to dry, and the bacon is ready.
9. When eating, peel the bacon with an open flame and scrape off the black skin and ash with warm water. Wash it with warm water,
10, steam the washed bacon on a plate (about 30-40 minutes, depending on the size of the bacon), and take out the slices.
1 1, steamed, cooled, sliced and fried, or eaten directly after steaming.
Huobao chicken gizzards
Ingredients: 300g of chicken gizzards, 30g of water-soaked mushrooms, 30g of winter bamboo shoots and 25g of pea tips.
Accessories: salt 1g, cooking wine 5g, ginger slices 10g, water starch 10g, garlic slices 10g, onion segments 15g, salt 3g, cooking wine 15g, monosodium glutamate/monosodium glutamate.
Detailed production steps:
1. Remove the white ribs and bottom plate from the chicken gizzards, cut them into 3cm pieces with a cross knife, and add seasoning evenly; Sliced mushrooms and winter bamboo shoots.
2, salt, cooking wine, monosodium glutamate, pepper, sesame oil, fresh soup, water starch into juice.
3. Heat the oil in the pot to 200 degrees Celsius, add the chicken gizzards and stir-fry the flowers quickly. Soak chili, ginger, garlic and shallot to smell, stir-fry mushrooms, winter bamboo shoots and pea tips in water, cook the sauce, collect the juice to brighten the oil, and take out the pot.
Red robe chicken
Ingredients: 300g cooked chicken,150g red millet pepper.
Accessories: 20g pepper, pepper 1g, 4g salt, monosodium glutamate 1g, chicken essence 1g, cooking wine 10g, fresh soup 150g, pepper water 10g, chopped green onion 5g.
Detailed production method:
1. Cut the cooked chicken into pieces with a length of 6 cm and a width of 2 cm; Cut the red millet pepper into sections 1 cm long; Zanthoxylum bungeanum is cut into granules.
2. Shake the cooked chicken pieces in a soup bowl, add red millet pepper and wild pepper, then pour other seasonings into a cage, steam for 20 minutes on high fire, sprinkle with chopped green onion and hot oil at 200℃.
Gula tripe
Ingredients: Shuangdu 250g, green pepper100g.
Accessories: 3g of salt, 5g of garlic slices, 5g of garlic 15g, 3g of salt, 20g of fermented soybean, 20g of pepper 1g, 5g of monosodium glutamate 1g, 5g of ginger slices, 5g of cooking wine, 5g of sesame oil and 5g of water starch 15g.
Detailed production steps:
1, replace the belly with a piece; Green pepper cut into pieces; Chop the lobster sauce.
2, salt, cooking wine, pepper monosodium glutamate, water starch into juice.
3. Put the oil in the pot and burn it to 140*C, then take out the cold belly and the green pepper with oil. Leave the oil in the pan, stir-fry the crispy belly, green pepper, lobster sauce, ginger slices and garlic slices until fragrant, cook the sauce, remove the onion and sesame oil after collecting the juice, and stir evenly.