I once ate pure Sichuan bacon, which was brought back from my hometown by a Sichuan friend. The unique smoky smell is unforgettable so far. I looked up the information on the internet and tried to make it myself, only to find that it was really troublesome to do it, and it required the production environment, time and materials, which was really not suitable for home operation.

Pure Sichuan bacon is made by curing raw pork with salt and a lot of seasonings for about 1 week, then hanging in a ventilated place and blowing for 12 hours, then smoking with pine and cypress powder and smoked materials on low fire, cleaning when eating, and adding ingredients to steam cooked food.

Sichuan bacon is generally better cooked in Sichuan farmers. It takes about a month for farmers to smoke with firewood and bacon by the way. It seems that it's not easy to eat pure Sichuan bacon, but it doesn't matter, we can improve it, and it tastes good. Here, I tampered with the Northeast version of Sichuan bacon. Please give us more valuable opinions and ask the villagers in Sichuan not to throw rotten eggs at me. Who makes your food so attractive? You can't think of a fake ~ ~ "

Details of ingredients

500 grams of pork leg

Smoked meat in moderation

Appropriate amount of onion

Appropriate amount of ginger slices

2 tablespoons of tea

Tin foil 1 sheet

About 30 prickly ash.

3 aniseed

Cinnamon 1 block

Monascus powder 1 teaspoon

2 tablespoons cooking wine

Sweet noodle sauce 1 tablespoon

Red sufu 1 block

Rock sugar 6 yuan

Proper amount of salt

2 tablespoons of sugar

Other tastes

Fumigation process

Hours are time consuming.

Simple difficulty

Steps of Sichuan bacon

1

Wash the pork, put it in a container, add 1 tablespoon of salt, and marinate it in the refrigerator 1 day.

2

Pour clean water into the pot, put the salted pork into the pot, add all seasonings, bring to a boil with high fire, and turn to low heat for about 3 hours until the meat is soft and rotten.

three

Take it out for later use.

four

Take a frying spoon and sit on the stove. Fold the tin foil into a small box.

five

Put the tin box in the frying spoon, and then put the sugar and tea in the tin box.

six

Put some chopsticks on the tin foil box to make a small shelf.

seven

Put the cooked pork on the chopsticks.

eight

Cover the pot, turn on the fire, turn off the fire when smoke comes out of the pot, stew for 10 minutes, then turn the meat over and repeat the above operations until the color of the meat becomes satisfactory.

4. Cool the smoked pork, slice it and put it into a plate for eating. It is also good to stir-fry hot food with your favorite ingredients.

The cooked meat with monascus powder is bright in color, and it is easier to be colored when smoked.