[Raw material/seasoning]

5 kg of heart-shaped pork or pork belly.

Salt 2 Liang

Sugar 2 Liang

1 bottle of soy sauce

Kaoliang liquor 1 vial

A little spiced powder

Sugar 1/2 cups

1 tbsp lard

Salad oil 1/3 tbsp.

White powder 1 spoon

Water 1 tablespoon

[production process]

(1) Wash and drain the meat, marinate it in marinade for a week, then take it out, tie it tightly with a rope and hang it in the shade to dry for at least 2 days, then put it in the refrigerator for refrigeration, and then take it out when you want to eat it.

(2) Steam the pork liver sausage and Hong Kong sausage in an electric cooker for 15 minutes. Pour out the oil when taking it out, slice and drain it, and put it on the plate.

(3) Steam the bacon for 15 minutes, take it out, cut it into thin slices, and arrange it on a plate. Finally, the green garlic seedlings are washed and dried, sliced (oblique knife method) and discharged into the plate in turn.

Second, the practice of preserved fish:

Hunan's preserved fish should have originated in Xiangxi, because there are many bandits in Xiangxi. In order to store game, we make pickled vegetables from the hunted prey, which can be preserved for a long time to ensure food for winter!

In fact, the production process of preserved fish is troublesome and the cooking process is very simple.

A cooking method:

1. Soak the salted fish in water for a period of time, and drain the water after the fish becomes soft.

2. Prepare onions, ginger, garlic and peppers.

3. Pour in the oil. After the oil is cooked for seven minutes, pour in the onion, ginger and garlic. Stir-fry the pan and take it out.

4, put the oil, put the fish in, fry until golden brown, pour in the fried onions, ginger, garlic, pour some water, boil the water and take it out.

Note: Because the preserved fish has been salted in the production process, don't put too much salt in the cooking process.

The second method:

Put onion, ginger, garlic and fish in a steamer, pour in proper amount of salt and oil, and steam over high fire for 10 minute.

Generally, it is steamed bacon, fried bacon and fried sausage. Later, I put these wax goods together and burned them with Chili. It's delicious. Especially in summer, family members have a bad appetite, so they are tired of eating a few vegetables. Cooking a plate of braised preserved fish on weekends will definitely increase their appetite.

The practice is as follows:

Soak about 400 grams of preserved fish in water, then wash it and cut it into small pieces one inch square. Wash bacon and sausage a little and cut into slices. Heat the pan, add a proper amount of cooking oil, add finely chopped dried Chili, ginger slices and garlic, then add bacon and stir-fry until both sides are brown, then add bacon and sausage slices and stir-fry until they change color, add cooking wine, aged vinegar, soy sauce and white sugar, stir-fry until they change color, add a little water, cover and stew until cooked, and then add pepper, monosodium glutamate and shallots to serve.

This dish is fragrant, spicy, fresh and slightly sour, and all family members say it tastes good.

Simple method 1, complex method 1.

Simple version:

1. It's best to buy meat with two knives and sit on the pier, and scrape the dirt off the meat with the knife (never wash it with water).

2. Stir the salt and pepper together to make the salt turn yellow.

3. Spread the fried salt evenly on the meat (about half a catty of salt can be mastered according to your own taste). Here (I am from Chengdu), we probably marinate the bacon in a pot for 7 days and turn it once a day.

After 4.7 days, take the meat out to dry, and be sure to put it in a specially ventilated place to dry! ! ! !

5. After airing for one week, take down the meat, directly smear the mash on the meat, and air it for 1-2 weeks. (You can also smear the mash twice during the period ~)

6. The most important thing is that it must be blown by the wind! ! ! ! ~ this is the focus of the wind blowing bacon! ! ! !

7. When you want to eat, remove the bacon, wash and mash it, cook it when it is salty, and steam it when it tastes right. (The steaming time is about 20-40 minutes, depending on the firepower. )

Third, the practice of bacon:

1. Material preparation: scrape the dirt from fresh or frozen meat with thin skin and moderate thickness, and cut it into 4-5 cm thick standard rib strips. 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: (l) 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 door of the smoking room to make the smoke spread evenly. 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.

Method of making bacon (complex version)

I. Production temperature:

The season for making bacon and sausage should be around 10 degrees Celsius.

Second, the material selection:

1, pork butt, with skin, fat and thin (half fat and half thin).

2. Materials: 300g of salt, 200g of pepper, 0/50g of star anise/kloc, 0/50g of fennel/kloc, 30g of clove, 75g of kaempferia kaempferia and 30g of fragrant leaves. Frying the above ingredients and grinding into powder. 200g of ginger, sweet noodle sauce 100g, 500ML of cooking wine. Mix the ingredients evenly.

3. Smoking materials: sawdust, fresh cypress and some pine branches.

Third, practice:

1. Cut the pork into blocks with a thickness of 3~4CM, wash it, evenly spread the ingredients on the surface of the pork, and marinate the pork in a closed container for 5 days, turning it once a day (to make the taste more uniform).

2. Punch a hole in the meat, hang it and air dry it for 3~5 days.

3. Put the sawdust into a metal cylinder (such as a gasoline cylinder with the bottom and cover removed) and light it, cover it with pine branches, and then cover it with cypress. Put a net rack above the tank, and put pork on it, so smoke it until the surface of the pork turns yellow or black (I prefer smoked black, pine branches and cypresses taste stronger).

Hang the pork in a well-ventilated place, and when the bacon is dry, it's done.

Bacon can be preserved for a long time, usually 3 months, or even longer if it is sealed or put in the refrigerator. Bacon can be sealed for more than a year without any problems.

Fourth, the practice of preserved chicken:

First, it is best to choose healthy and disease-free, big and plump broilers with well-developed chest and legs and tender meat. You can also use the eliminated 1.5 kg or more fat hens.

2. Slay the chicken upside down, pull the lower beak of the chicken mouth with your left hand, and insert the knife into the chicken mouth with your right hand. When the tip of the knife reaches the second cervical vertebra, it quickly cuts off the blood vessels in the neck, and then obliquely penetrates into the brain and eye in the center of maxillary fissure, destroying the nerve center of feather muscle, making the feather fall off easily and promoting its rapid death. This method has no incision on the chicken neck, which looks good and sells well. Perm your hair as soon as possible after bleeding. Pay attention to keep the chicken intact and don't scratch the skin.

Third, the plastic surgery first cuts off the wings of the chicken from the wrist joint and the feet from the ankle joint. Then the class started and a long knife was cut from the sternum to the anus. It is required that the knife surface is neat and does not produce minced meat. Pull apart the chest muscles on both sides to expose the sternum, then cut the sternum with a knife and take out the viscera, esophagus and trachea. On both sides of the second and third thoracic vertebrae, the ribs and pectoral muscles were cut obliquely upward at an angle of 30 ~ 40. Be careful not to cut off the skin for the convenience of modeling. Wash the inner cavity of the chicken with clear water, and don't tear the fat and oil skin of the abdominal wall when cleaning, so as not to affect the quality of the pickled chicken. Wash the chicken and soak it in clean cold water for 4 hours to remove the blood from the body and whiten the muscles. Then cut off the beak and put a rope through the nose of the chicken to drain the water.

Fourth, pickling is the key to determine the quality of preserved chicken. 1 fry salt. Add 1g star anise into 0.5kg of raw salt, pour into the pot, stir-fry until there is no steam, turn the salt to Huang Shi, take out the pot, cool and grind. 2 make salt water. There are new bittern and old bittern. The new brine is prepared by soaking 2.5 kg chicken blood, adding 0.25 kg salt, boiling in a pot, and skimming off blood foam and dirt with a spoon. After the salt is boiled, filter the impurities with multi-layer gauze, add sugar 0. 1 kg, glucose 0.04 kg, mixed spice 0.25 kg (star anise powder 35%, cinnamon powder 25%, pepper 20%, fennel 10%, pepper powder 10%), and pepper powder. Old marinated chicken is made by repeated use and long-term storage of new marinated chicken for more than 20 times. The older the old brine, the better. Compared with new brine, it has the advantages of rich nutrition and thick juice. Skim off the floating foam every time the brine is burned, add salt, sugar and spices appropriately, and filter out impurities with multi-layer gauze to keep the brine clear. 3 wipe the salt. First, Daqu liquor was smeared on chicken skin and inside and outside the cavity for a period of time to remove the fishy smell. Then apply salt to the whole body (the amount of salt is 6% of the chicken's weight) and rub it repeatedly on the chicken's back, chest muscles and abdominal cavity. Especially chicken thighs, salt should be put in the palm of your hand and rubbed from bottom to top, so that the muscles are compressed and easy to penetrate. 4. Initial pickling. Put the chicken covered with salt, with its back facing up, into a jar filled with fresh brine, sprinkle salt on the surface after filling, and flatten the chicken with a heavy object. Generally, it is marinated for about 24 hours, and can be taken out after the muscles are tightened. 5. Cure again. Add the old bittern into Daqu liquor (5% old bittern), pour it into a bittern pot, put the chicken blank, cover it with a bamboo cover, gently press it with a stone (the chicken blank should be completely immersed in the marinade), marinate for 24 hours, then turn the chicken up and down to make it absorb the marinade evenly, continue marinating for 42-48 hours, take it out and hang it, and drain the marinade. Six stacks. Fold the marinated chicken blank in the shape of a pipa, straighten the chicken neck, retract the wings and legs, and press a heavy object to keep the chicken blank in the shape of a pipa for about 4 days. 7 cranes. Rinse the formed chicken embryo repeatedly in clear water to remove impurities from the epidermis, then drain the water and hang it in a ventilated and dry place (do not expose it to the sun). Generally, it will be air-dried for 20 ~ 30 days until the surface is smooth and flat, the whole body is dry, and the neck bone is exposed, which is the finished product and can be put on the market in batches.

Five, the practice of sausage:

Meat for enema, lean meat is bought back according to the proportion of 73%. 10 kg of meat contains 7 kg of lean meat, 3 kg of fat meat and 22 liang of fen (red wine is recommended now, the color is very good). Three ounces of sugar (sausages in the south are sweet, some put six ounces), two ounces of salt and two ounces of soy sauce. In the past, we had to add some nitrate to make wax products. This thing is probably not easy to buy, that's all. If you have it, add four yuan. These are the proportions of marinating seasonings for sausage meat. Let's adjust the proportion according to the amount of cooking.

Dice lean meat and fat meat, or slice lean meat, soak in clear water to remove blood, and then dice. Wash the fat with warm water and drain. Put the seasoning into a large bowl, pour in the diced fat and mix well, marinate for about an hour, then add the lean meat and mix well. The main reason is that fat meat is not as easy to taste as lean meat, so it is necessary to pickle fat meat first.

One end of the casing (previously pig casing was soaked in warm water and then squeezed dry) is made of hemp rope (now cotton rope can be used instead of chemical fiber rope, which will melt when baking), and a wide-mouth funnel is inserted into the opening of the other end. The stirred meat is poured into the casing from the funnel and tied with rope for a while.

Blanch all the stuffed intestines in hot water at 70 degrees, and take out the drained water. Hang the scalded sausage on a pole and hang it in a windy place in the sun (it is best to pickle it in winter). Bake slowly on a small charcoal stove at night (is it possible to bake at 45 degrees in the oven? I haven't tried. People with lofty ideals might as well have a try. I took it out to dry the next day. After five or six days in the sun, the sausage coat will shrink, the appearance will become very oily, and the sausage will be ready.

Let me add that we Chongqing people had better not put sugar. In addition, fill in a paragraph, stab it everywhere with a needle, then tie it with a rope, let out the air inside, and let the meat and sausage skin stick tightly. It's not good to bask in the sun. You'd better smoke it with cypress branches.