Accessories: 400g of salt, 20g of spiced powder, 5g of Chili powder, 50g of liquor150g, 50g of soy sauce and 30g of sugar.

Production steps

1. Shoufu fish cut open from the back, washed and torn off the black film. Cut it from the back, and then cut it with a knife, which is convenient for eating and drying.

2. Put the balcony to dry the surface moisture.

3. Add salt, spiced powder and Chili powder into the pot, stir-fry over medium and small fire to change color and give off fragrance.

4. Mix white wine, soy sauce and sugar into juice.

5. Shoufu fish is coated with sauce.

6. Apply salt and pepper to the fish while it is hot, massage it while applying it, and spread it all over your body.

7. All the fish are processed and put into containers. The remaining sauce and salt and pepper are poured on the top layer.

8. Turn it over after ten hours, turn the fish to the bottom, marinate it for ten hours, and then hang it to dry.

1.( 1) Slice and marinate: cut the meat into strips with a length of 30cm and a width of 3-5cm, stick some holes with bamboo sticks, knead it with parched, scalded and dried pepper and salt until it is warm, and then put it into a porcelain basin, with the skin facing down and the meat facing up, and place it layer by layer, with the top layer pressed by a heavy object. Turn 1 time every two days, and turn 1 time every day after pickling1time, then marinate for 4 to 5 days, take it out, put it on with a rope, and hang it in a ventilated place to dry until it is half dry. (2) Smoking: put sawdust in a large iron pot, put iron grates on it, put dried meat on it, cover the pot, and then burn it. When sawdust was heated and smoked, the fire stopped, the meat was smoked yellow and the water dried up. (3) Steaming and slicing: soak the prepared bacon in warm water until it becomes soft, scrape off the yellow on the surface, brush off the dust on the meat with a soft brush, then wash it with warm water, put it in a container, and steam it in boiling water for about 1 hour. Cool in the drawer, slice and serve on a plate.

2.( 1) The pickling method is the same as the production method. (2) After the meat is cured, it is hung outside in the sun and aired 1 time every day, and then aired 1 time every two days for about 2 months, so it becomes yellow and dry bacon. (3) Preparation before eating is the same as the first preparation method.

Sichuan bacon practice:

It has a long history and enjoys a good reputation at home and abroad. The whole production process is divided into three steps: material preparation, pickling and smoking.

1. material preparation: take fresh or frozen meat with thin skin and moderate thickness, scrape the dirt on the skin, and cut it into 0.8- 1 kg standard rib strips with a thickness of 4-5 cm. 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: (1) 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. Wipe the meat strips with vegetarian food and put them into the jar. Pour in the sterilized old pickling solution to drown the meat strips. The salt content in mixed curing should not exceed 6%.

Bacon with bones must be washed and dried before smoking. Usually, 8-9 kg of charcoal and 12- 14 kg of sawdust are needed per 100 kg of meat embryo. Hang the dried meat embryo in the smoking room, light the sawdust, and close the smoking room door to make the smoke spread evenly (don't let the fire burn the meat). The initial temperature of the smoking room is 70℃, which gradually drops to 50-56℃ after 3-4 hours, and the finished product is kept for about 28 hours. Fresh bacon must be preserved for 3-4 months before it matures.