Xichong bacon, especially the pickled head kick, tail belly, heart and tongue, liver and waist, ribs and sausages, is called "dish" and is mainly used for entertaining guests and accompanying wine. There are also preserved chicken, rabbit, fish, beef, blood skin and blood cake. Xichong's bacon hot pot is made of the above kinds of bacon, seasonal vegetables and a proper amount of broth. There are carefully prepared meat, vegetables and soup in the hot pot, which can be served on the whole table or alone.

At the banquet full of tables, there are "four bowls of hot pot", "seven bowls of hot pot" and

be popular

Nine bowls of hot pot. If there is a separate hot pot pad, the hot pot is divided into three layers, and the upper layer is "plate dishes" such as sausages and spicy tongues; The middle layer is half fat and half thin bacon, which looks like a domino and is called "domino meat"; The bottom layer is fresh vegetables, tofu, vermicelli and so on. It is very delicious and intoxicating, and is deeply loved by people. The bacon hotpot in Xichong is as famous as the hotpot of instant-boiled mutton and boiled meat, which are respected in the north of China, and the hotpot of seafood and beef omasum, which are popular in the south, forming a beautiful landscape of Xichong's food culture.

Square bean, dried bamboo shoots and bacon hotpot editor

material

Bacon Hotpot (5 kuai)

1 0,000 grams of plateau old bacon and dried bamboo shoots in the mountains, and 5000 grams of fresh soup of pork bonzi bone and soybean sprouts. 60g of seasoning salt, soy sauce 12g, 20g of vinegar, 7g of monosodium glutamate, 5g of ginger rice, 40g of garlic paste 15g, 40g of pepper noodles, 8g of pepper noodles and 20g of chopped green onion.

working methods

1. Peel and wash the old bacon, cut it into large pieces, and blanch it in boiling water for 5 minutes.

2. Soak the dried bamboo shoots in cold water to soften them. Boil in a boiling water pot for 1 hour, then take a bath and cut into diamond-shaped strips.

3. Mix salt, soy sauce, vinegar, monosodium glutamate, ginger rice, garlic paste, pepper noodles, pepper noodles and chopped green onion with water.

4. Put the fresh soup made of bone bean sprout soup into a square barrel, serve it on the table with fire, add old bacon slices, soak bamboo shoots, dip in water and cook it.

skill

trait

The soup is white and mellow, the bamboo shoots are crisp and refreshing, the bacon is not greasy, and it is refreshing when dipped in water.

be filled/suffused/brimming with

Dipping water made of refined salt, soy sauce, vinegar, monosodium glutamate, ginger rice, garlic paste, Chili noodles, pepper noodles and chopped green onion is called vegetarian dipping water in Guizhou because it is vegetarian and does not contain oil. Often used to dip in water, it tastes sour and refreshing, and the pepper is crisp and fragrant.

Production key

When cooking fresh soup with bonzi bean sprouts, first cook the soup with strong fire, and then cook it with low fire for more than 12 hours.

skill

Capsized pepper: Capsized pepper is unique to Guizhou and is found all over the province. It is made by burning (baking, stewing) dried red pepper in charcoal ash and grinding it into flour by hand or with a mortar. Families who don't want to rub with their hands and don't have bowls make bamboo tubes and bamboo chips, that is, put roasted (burnt) peppers into bamboo tubes and mince them with bamboo tubes. In mass production, you can also slowly fry peppers in a pot, grind them in a mortar or grind them into noodles in a machine.