Tujia bacon is a specialty of Zhangjiajie, Xiangxi, Hunan. Xiangxi people have the habit of smoking bacon every other year. Every year near the end of the year, all pork, pig's head and pig's feet are used to make bacon. First cut the fresh meat into strips of five or six pounds, then knead the salt and various seasonings and put them in a vat (never wash them with water) for four to six days. In order to make the meat taste even, turn the noodles every one or two days. When salt and spices are soaked in meat, they are hung high on the beam or stove of the fire pit and slowly dried by fireworks. Smoked bacon can generally be preserved for more than half a year. If smoked with orange peel, bacon oil is red, bright red, and has no ash, so the color is more beautiful.
Bacon's theory of health is a rough job, which contains a lot of "learning" The same kang room, the same kung fu, the same fuel, smoked bacon may be very different. You must pay attention to the method of smoking bacon, and you can't use fireworks for bacon, so bacon will go bad, and the time of bacon can't be short or long, otherwise it will directly affect the taste of bacon. If the time is too short, you can't taste the bacon, and if the time is too long, it will make it difficult for you to swallow. Bacon should be washed, cooked, steamed and sliced before cooking. You can eat it directly in the sour soup in Chili, or you can add seasoning to fry it. It has a unique flavor and delicious dishes. In Phoenix Restaurant, bacon is usually fried with bracken.