Ingredients: farm soil pork, pepper granules, salt.
Detailed explanation of practice
1. Pork belly with skin, choose multi-layer pork belly and hind leg meat (pork with crisp bones and ribs is better)
2. Cut it into strips with a width of about10cm.
3. Find a binding needle and a binding thread, put a hole in the pork and thread it.
(This step is mainly convenient for airing. If there is no sewing, just find a thread to tie it. Don't be too thick, it will break easily if it interferes with drying! )
4. Stir-fry the pepper in a pot, add salt and pour it out. When the fried seasoning is not hot, put it on the meat by hand and knead it evenly. Put it in a ceramic container with the skin facing down and the top skin facing up. Put it in a cool place, turn it once a day and marinate it for about seven days.
5. Take out the cured pork, put a rope through one end and hang it in a ventilated place, and air it until it is half dry.
Sichuan cuisine menu daquan
6. Put cypress, sawdust and orange peel star anise in a large iron pot or farm stove, and put an iron row on it to keep a distance from the sawdust. Otherwise, the meat will be burnt, usually around 8-10 cm. Put the semi-dried meat on the iron row, cover it with a pot cover or a wooden board, and smoke and color the meat.
7. Then hang it in a ventilated place until the water is dry.
8. It usually takes 15 days to air dry, and the bacon is made.
9. When eating, burn the bacon with open fire until it bubbles, scrape it with warm water, and remove the black skin and ash. Wash it with warm water,
10. put the washed bacon on a plate and steam it in a cage (about 30-40 minutes, depending on the size of the bacon), and take it out and slice it.
1 1. After steaming, cool, slice and stir fry, and you can use it, or you can eat it directly after steaming.
Huobao chicken gizzards
Ingredients: 300g of chicken gizzards, 30g of water-soaked mushrooms, 30g of winter bamboo shoots and 25g of pea tips.
Accessories: salt 1 g, cooking wine 5g, ginger slice 1 0g, water starch 1 0g, garlic slice10g, scallion15g, salt 3g, cooking wine15g.