Barbecue can be divided into barbecued pork, barbecued pork, roasted meat, roast duck, roasted goose and braised pork (pork belly, sausage, etc. ) and so on. For Cantonese, although ordinary, it can always add bright colors to the dining table. I still remember when I was a child, there were guests at home, and I couldn't add vegetables. I would go directly to the barbecue shop to "cut materials". The word "le" in Cantonese is meaningful, and it is a noun that already contains substantial and reliable attributes. Bacon includes preserved eggs, bacon, sausage, preserved chicken and duck. "Wax, dried meat is also" ("Ci Yuan"), save it and take it out at the end of spring. Hunan and Guangdong produce the best bacon. The difference is that Hunan wax is salty, but it is also smoked in the pickling process, with a strong taste and a complex smoky feeling (including rice, sugarcane peel, orange peel and sawdust). The representative work featuring bacon is the steaming of bacon. Besides sliced bacon, there are strips of bacon, seasoned with cooking wine, lard and chicken soup, and steamed in a steamer for 20 minutes. Golden color, salty taste, is a natural match.

Cantonese bacon is a smokeless industry, so it tastes light, and Hunan people may feel "half-baked" when eating it. Therefore, Cantonese bacon should not be eaten alone. For example, in autumn and winter, clay pot rice can best reflect the charm of Cantonese bacon. The fire burns slowly at the bottom of the pot, but in the pot, rice is the main body and bacon is the foil. When the gravy of bacon, duck and sausage covered on the surface completely penetrated into a pot full of rice, the pot cover was opened, and soy sauce was poured on it. The rice-flavored meat was fragrant and accompanied by the unique wet cold wind in Guangdong, which was amazing and made diners cry. Therefore, Cantonese people do not say "bacon", but use the word "bacon".

working methods

1 two or three pounds of pork belly, scrape the pig hair clean, and use the needle "Ji" pig skin, the more the better.

Turn the pork upside down, draw several parallel straight lines with a knife, and mix the spiced pepper with monosodium glutamate. The mixed seasoning looks a bit like three-in-one coffee powder.

Spread the seasoning evenly on one side of the pork belly. Wipe the pigskin with the remaining seasoning by hand and marinate it for a long time.

Blanch the pigskin with boiling water, and the meat can be lightly drenched and turned white. (You can put it in a flat-bottomed pot and add water), and then hang it to dry (especially the pigskin can be dried by a fan until it is a little dry and hard)

Meat less than two inches thick should be roasted at 180 degrees for 35 minutes. Depending on the skin condition, use a broom to sweep the raw oil, and then sweep it again at regular intervals (sweeping the oil can raise the skin temperature and thus burst). If the bulla looks like a tumor, puncture it with a long needle and flatten it with a knife. If it is too small, don't let the oil bounce, but later.