In winter, the pork is washed and cut into strips of bacon one inch thick, five inches long or seven inches long.
Drain water, add proper amount (3 ~ 9g/kg) of salt, soy sauce, vinegar, chicken essence and monosodium glutamate, mix well and leave for seven days.
Turn it once a day. Take it out and hang it on the balcony, and then store it in the wind for about 20 days.
There are two storage methods:
Put it into strips in a fresh-keeping bag and freeze it in the freezer. Cut frozen meat slices into small pieces or steam or stir-fry vegetarian dishes. It's delicious.
Cut the meat strips into small pieces one inch square. Put the wok on fire, pour in vegetable oil (5 kg of meat/half kg of oil), add 30 g to 50 g of Liuyang lobster sauce and 5 g of ginger and cut into powder. Stir-fry until it is 80% cooked, turn off the heat, add appropriate amount of Chili powder and mix well, cool it, put it in a jar and seal it. You can put it on rice and steam it with other dishes to make it spicy and appetizing. Generally, the altar lasts for about half a year.
Nutritional value: bacon tastes salty and sweet, and has the effects of appetizing, dispelling cold and promoting digestion.
Storage and transportation:
Products should be stored in a dry and well-ventilated place. Do not store with toxic, harmful, odorous, volatile and corrosive items.
Avoid sun and rain when transporting products. It shall not be mixed with articles that are toxic, harmful, smelly or affect product quality.
Shopping Tip: Consumers should "have a look and smell" when buying poultry bacon food.
Look at the product certification mark. Whether the production enterprise has obtained the food production license and whether it has the "QS" mark.
Look at the date of production. The fresher the product, the better the taste, and the longer the product is stored, the more serious the oxidation phenomenon is.
Look at the product surface. To choose dry products, dry meat products are prone to bacterial reproduction and spoilage.
Look at the appearance and color of the product. Meat products with too bright colors may add too much pigment, so don't buy them.
Look at the elasticity of the product. Meat and poultry products with good elasticity have good internal quality.
Smell it. Whether the smell is normal, whether there is rancid or rancid smell.