How to make Sichuan bacon

I like to eat bacon, but I can’t make authentic Hunan bacon in Shenzhen. I saw the recipe of Sichuan bacon from the Internet, and some people said it was Guangdong bacon. Whatever you do. I made it once and my husband said it was pretty good, so I took it out to show off.

Ingredients: 1. Meat from front legs.

2. High-quality liquor, star anise, cinnamon, grass fruit, bay leaves, dried chili peppers, salt, light soy sauce or dark soy sauce (you can add some pepper or other spices according to your personal taste, but high-quality liquor, Salt and light soy sauce are essential)

Method:

Put ingredient 2 in a container, marinate the meat in it for at least one day, and then hang it on the balcony to dry It can be enjoyed slowly in the refrigerator after four or five days.

If you want to make Hunan bacon, just put the dried meat on rice husks or sawdust and smoke it for a few days.

Making bacon

When the cold wind blows, it’s a good time to marinate bacon. With just a little patience, you can eat delicious homemade bacon! The strong flavor of the New Year in our memories will come back with our preparations. Homemade bacon can also be used as a thoughtful and special gift for relatives and friends. The most important thing is that the traditional Chinese New Year dishes are served on New Year’s Eve. With heart-marinated bacon, a reunion dinner will be particularly fragrant and heartwarming!

Preparation:

1. Fresh pork: It is better to choose pork belly with skin. The bacon produced in this way is fat and lean, lean but not dry, fat but not greasy. The whole fan is about 5000g. For fresh pork, remove all the hair and bones. Do not wash the meat.

2. Cut the whole piece of pork belly into large rectangular pieces weighing about 2500g and set aside.

3. Pickling seasoning: Go to the market to buy some coarse-grained natural sea-dried salt. This kind of salt has more minerals and large particles. The pickled meat is particularly fragrant. It is absolutely necessary. 400g sea salt, 20g Sichuan peppercorns, 15ml white wine, 80g white sugar, 20g mixed spices.

4. Mixed spices: Crush 30g cinnamon, 10g star anise, 2 cloves, and 20g dried chili peppers to make mixed spices. You can make more at a time and put it in a beautiful bottle as a good seasoning. You can also put some when grilling or cooking.

Marining:

1. Make 2-3 cuts about 1cm deep on the pork belly to keep the skin intact.

2. First, dry-fry the salt and Sichuan peppercorns in a pot. When it is not hot, add the white sugar, white wine, and spices and stir evenly to make a marinade.

3. While the marinade is still warm, sprinkle the marinade on the large pieces of pork belly: especially the meat surface, skin and the cut edges, carefully spread evenly.

4. Hold two pairs of chopsticks tightly, and use the chopstick heads to repeatedly poke the surface of the pork belly to deepen the combination of marinade and meat, so that various spices can be better integrated into the meat.

Taste:

1. Put the marinated meat into a large ceramic (or enamel) vat (or basin). Pay attention to the lowest layer with the skin facing down. , flesh side up, the uppermost layer should be skin side up and flesh side down. And pour some white wine between each two layers of meat and sprinkle in a little mixed marinade.

2. Press the pork belly with a large stone or heavy object for marinating. In order to absorb the flavor evenly and maintain air circulation, the meat should be turned over every two days. During this period, the moisture oozing out of the meat should also be poured out.

3. After 7 days, the salt and aroma have penetrated into the meat. At this time, take the pork belly pieces out of the large vat (or large basin).

4. First, wash the salt and spices on the skin and meat with clean water and drain the water. Then use the tip of a knife to pierce the skin of one end of the pork belly and tie it with a hemp knot.

5. Hang the meat pieces in a sunny and ventilated place such as a balcony or a low tree branch. After fully drying the moisture (this process takes 3 days), you can proceed to the next step of smoking.

Smoking:

1. Pork belly does not need to be smoked. It can also be dried to make bacon, but smoked bacon has a special aroma.

2. In the past, it was very convenient to use wood stoves. It was hung on the stove or stove, and after being smoked and roasted over fire, it became bacon after a long time. If you are not afraid of trouble, you can slowly smoke and bake it with cypress branches, sugar cane bark, toon bark or firewood, and then hang it up and slowly smoke it with fireworks.

3. The smoked bacon has the same appearance on the outside and is crystal clear. Boiled and cut into slices, it is transparent and shiny, bright in color, and yellow in color. It tastes mellow, fat but not greasy, and thin but not filling your teeth. It not only has a unique taste and rich nutrition, but also has the functions of appetizing, dispelling cold, and digesting.

4. Simple smoking: Spread a layer of tinfoil in a concave-bottomed frying pan, put sawdust and orange peel on the tinfoil; place a hollow wire rack on the pot, and place the meat pieces on the rack. While heating a wok over medium heat, ignite the bark and add in the sawdust. Use this method to smoke for 2 hours. Note: When smoking bacon, laying tin foil in the wok is a very important step, as it can prevent heat from conducting too quickly. Also, you must turn on the range hood to the maximum at the same time and be prepared to connect to the Internet, otherwise the kitchen and people in the kitchen will be completely smoked.

Air-drying:

1. Hang the unsmoked or smoked pieces of meat in a cool and ventilated place, and put newspapers underneath to prevent dripping salt water and oil from contaminating the ground.

2. After about 1 month, if you touch the surface of the meat with your hands, you will feel that the meat has become completely dry, which means the air-dried bacon is ready.

3. The marinated bacon can be cut and used at any time, and the remaining pieces of meat can still be hung in a cool and ventilated place, so that they can last for many years.

Other cured meats

1. Cured fish, cured duck, cured chicken, etc. can also be made.

2. For cured fish, you can choose thicker fish such as carp and herring. The bigger the better, open the fish and remove the meat, spread the seasoning evenly, and use a small stick to cross it to open the belly of the fish. Put it in a basin to taste and stir it. After the taste is good, take it out and let it dry for a month.

3. Both cured duck and cured chicken can be made in this way.

4. Looking at the rows of preserved meats under the balcony, the New Year atmosphere has begun from now on. The delicious food swaying under the window even exudes a festive atmosphere in the air. Just take one off and cook it a little, and a delicious dish is born.

Eating:

1. Steamed food: wash the bacon with warm water, cut into long, thin and uniform large pieces or pieces, add tempeh and dried beans, and steam over high heat for 20 minutes. , the chewy and tasty lean meat, the translucent but not greasy fat and even the skin are all flavorful, making people want to stop eating.

2. Stir-fried food: Add dried chili peppers, Sichuan peppercorns, green garlic, snow peas and other seasonal vegetables and stir-fry, and you will have a delicious preserved dish. Fried rice cake with preserved meat is a must-have delicacy for entertaining guests during the New Year and festivals in Wuhan and other areas.

3. Claypot rice: When steaming rice, add bacon, cured duck, etc. The steamed gravy and rice will tempt your appetite.

The making process of Sichuan sausage:

Ingredients: Pork (skinless buttocks), pig intestines. Salt, MSG, Sichuan peppercorns, pepper noodles, chili noodles, white wine, sugar.

Production process:

1: Wash the skinless pork with warm water, drain the water on the surface of the meat, separate the fat and lean meat, and change them into 1CM diced meat. Put them into different porcelain pots.

2: Add salt, monosodium glutamate, Sichuan peppercorns, pepper noodles, chili noodles, white wine, sugar and other seasonings according to personal taste, stir evenly, cover and marinate Cook for 8-10 hours. Since lean meat is easy to take in the flavor and fat meat is greasy, the fat meat is often marinated for 1-2 hours first.

3: During the marinating process, we can Make casings. Wash the small intestine with warm water and a small amount of salt or alkali. However, it is not advisable to add too much salt and alkali. This will make the small intestine brittle and easily damaged when we scrape the intestines. After cleaning, put the small intestine on a flat hard surface. Use a stainless steel ruler or a table knife to scrape the small intestine from top to bottom with even force until it seems to be transparent. Then rinse it inside and out with water, rinse it thoroughly and drain the water, so that the casing is ready.

4: Mix the marinated fat and lean meat evenly, cover the funnel with one end of the casing, and pour the mixed meat into the casing. After filling the whole piece, first use a string to tie the bottom of the casing. Tie the ends tightly, and then knead the intestines with your hands to make the thickness of the canned intestines uniform. Remember not to fill the intestines too full, which will cause severe damage during the subsequent drying process, and do not make them too loose or leave air until the sausages are formed. It will be too ugly and unsightly. Tie the filled intestines into small sections with a thin string at intervals of 10-20cm, and use a needle to make a small hole at the bottom of each section to keep the excess water and air. Go out, then take it out and expose it in a sunny place for 3-4 days, then hang it in a high and ventilated place. It is usually air-dried under the eaves. It usually takes about 15 days, so the sausage is successfully made!

< p>Characteristics of Sichuan sausage: spicy taste, red and oily appearance, red and white after cutting, you can imagine the "spicy aroma" just by looking at it.

How to eat Sichuan sausage:

1: The smartest way to eat it: after cooking the sausage, grab it and eat it. Most people like it. You can also cut it into slices It is a good dish for entertaining guests with wine.

2: It can be stir-fried with various vegetables, and the taste is extraordinary.

3: It can be used for barbecue or hot pot. Another kind of enjoyment.

4: For those who are busy with time, sausage fried rice and sausage instant noodles are good choices.

Warm reminder:

1: When processing raw sausage, soak it in hot water, and then wash it with warm water.

2: The sausage itself has a salty taste. When cooking, you should add salt appropriately according to your personal taste!