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How to cook Sichuan bacon
Bacon is delicious and there are many ways. Prepare the required ingredients

Bacon: Wash and soak in clear water for about half an hour in advance (the purpose is to desalt).

Green pepper: cut with oblique knife

Ginger: shredded

Garlic seedlings: oblique knife cutting

Douchi/sour cowpea preparation

2 Pour oil in a hot pot and turn to medium heat.

Add bacon

Stir-fry for about 1/2 minutes (a little burnt)

Shovel the meat in the pot aside.

Add bean paste, green pepper and shredded ginger and stir-fry red oil directly.

Add lobster sauce/sour cowpea and stir-fry until fragrant.

3 put the green pepper in the fire and fry it until it is off.

Add garlic sprouts and stir fry.

4 add a little soy sauce to the chicken essence (you can not put it lightly) and stir fry. Super delicious. Raw materials: pork belly or two-knife meat 10 kg, salt 150 g, 50 g of prickly ash, and cypress branches.

Practice steps:

1, the meat is cut into narrow strips, evenly coated with salt and pepper particles, marinated for 2-3 days, and turned a few times in the middle.

2. String the pickled meat strips with holes, hang them in the shade and air dry for about 2 days, so that the surface of the meat strips is dry and tight, and you can prepare for smoking.

3. Light the cypress branches and put them in a smoking stove, leaving no open flame, only letting the cypress branches smoke slowly.

4. Put the meat strips into the smoking stove, wrap the gaps in the smoking stove with tin foil paper, and smoke slowly for about 2 days until the surface of the meat strips is evenly golden yellow.

5. Take out the smoked meat strips, hang them in a cool and ventilated place again, and dry them for about a week.

6. Wrap the meat strips with plastic wrap, store them in cold storage, and then wash off the floating ash when eating.

Second, how to eat Sichuan bacon

When eating, take out the bacon, wash off the floating ash on the surface, cut it into thin slices and steam or fry it. My favorite way to eat is bacon fried rice.

Ingredients: overnight rice, Sichuan bacon, green garlic leaves, eggs, mushroom essence, salt.

Preparation: Dice the bacon, break the eggs, and cut the green garlic leaves into sections.

Practice steps:

1. When the oil is hot, put the diced bacon in the wok, then stir-fry the fragrance and oil, and then take out the diced bacon for later use.

2. Continue to heat the remaining oil in the pot, pour in the rice and stir fry, then pour in the egg liquid and stir fry, add salt and stir fry evenly.

3. Pour in diced bacon and stir well, sprinkle with green garlic leaves and stir well. Finally, sprinkle some mushrooms and mix well.