Ingredients: local pork, pepper, salt.

A detailed explanation of practice

1. Pork belly with skin, multi-layer pork belly, hind leg meat (pork with crispy ribs is better)

2. Cut into strips with a width of about 10 cm.

3. Find a binding needle and a binding thread, make a hole in the pork, and then put it on.

(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 air it until it is half dry.

Sichuan cuisine menu daquan

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 it.

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, burn the bacon until it bubbles, scrape it with warm water, and remove the black skin and ash. Wash it with warm water,

10. Put the washed bacon on a plate, steam it in a cage (about 30-40 minutes, depending on the size of the bacon), and then take it out and slice it.

1 1. Steam, cool, slice and stir fry, and you can use it or eat it 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.