Bacon is a specialty of Chongqing, Sichuan, Hubei, Hunan, Jiangxi, Guizhou and Shaanxi, with a history of thousands of years. Chongqing bacon is loved by many diners for its excellent color, aroma, taste and shape. It is known as "one family cooks meat with a hundred flavors". Smoked Chongqing bacon has the same appearance on the inside and is cooked and cut into slices. , transparent and shiny, bright color, yellow and red, tastes mellow, fat but not greasy, thin and not clogging your teeth. From fresh meat processing, making to storage, the meat quality remains unchanged, the fragrance is maintained for a long time, and it will not last for a long time. Bad features. Because this meat is smoked from cypress branches, mosquitoes and flies do not crawl in the summer, and it does not deteriorate after three days of exposure. It has become a unique local flavor food. Chongqing bacon is famous both at home and abroad in its history. The whole production process is divided into three steps: material preparation, pickling, and smoking. ?1. Preparation of materials: Take fresh or frozen meat with thin skin, scrape off the dirt and dirt on the skin, and cut it into standard ribbed meat strips of 0.8 to 1 kg and 4 to 5 cm thick. If making boneless bacon, the bones must be removed. 7 kg of salt, 0.2 kg of refined saltpeter, and 0.4 kg of Sichuan pepper are used to process bone cured meat. To process boneless bacon, use 2.5 kilograms of salt, 0.2 kilograms of refined saltpetre, 5 kilograms of white sugar, 3.7 kilograms of white wine and soy sauce, and 3-4 kilograms of distilled water. Before preparing the auxiliary ingredients, crush the salt and nitrate, dry the pepper, fennel, cinnamon and other spices and grind them into fine pieces. 2. There are three methods of pickling: (l) Simply. Rub the cut meat strips with the dry marinade thoroughly and put them into the jar in order of meat side down, with the top layer of skin facing up. Apply the remaining dry marinade on the upper meat strips and marinate for 3 days, turning the vat; (2) Wet marinate. Put the pickled boneless bacon into the prepared pickling liquid and marinate for 15 to 18 hours, turning the vat twice; (3) Mix. Rub the meat strips with crispy ingredients and put them into the jar. Pour in the sterilized old pickling liquid to submerge the meat strips. The amount of salt in the mixed pickling should not exceed 6%

Method 2: Chongqing’s bacon is smoked To make meat (there are two types of bacon, one is smoked and the other is dried meat), first build a large cylinder with bricks and mud, leaving a small opening underneath for fuel, and place a few wooden sticks horizontally on top of the cylinder. Hang the soaked bacon strips on top, then place a large pot upside down on top of the meat, and use fuel made from camphor, cypress wood, aniseed, glutinous rice and various spices below. These fuels are added to the smoke. Smoking fresh meat that has been soaked for 24 hours will smoke out almost all the moisture and oil in the meat, and the flavor of various spices will also be smoked into it, making it taste delicious. Method 3: Tujia Old Style Bacon is also a type of Chongqing bacon, which is a local specialty in Qianjiang, Chongqing. Smoked bacon has the same appearance and brown color. Tujia old bacon seems easy, but it is made naturally according to the preferences of Tujia people. It is difficult to imitate Tujia old bacon with "excellent" flavor. First, divide the pork into three to five kilograms (or larger) pieces for easy flavoring, processing and storage; then fry the salt until it turns yellow, add Sichuan peppercorns and stir-fry until fragrant and serve; then rub the meat evenly with warm salt and put it into a basin. Place the meat on the bottom of the basin with the skin side down and the meat side up, and place the meat on the upper layer of the pot neatly with the skin side up and the meat side down. Turn it over every 3 to 5 days, and drain the water after 10 days; finally, continue to smoke and roast, during the period of smoking Kang bacon (Tujia When people warm up a fire in winter), the fire pit will generally not go out. Most Tujia people put large tree stems or tree stumps in the fire pit and let it continue to burn. They use the rising smoke and heat from the fire pit to smoke the meat naturally. piece. Since the smoking process is long, slow and thorough, and many of the burning tree stems or stumps have a special aroma, the bacon smoked in this way has a particularly fragrant and pure flavor. Classic recipe Tujia Cured Pig Trotter Soup Ingredients: Cured Pig 1250 grams of hoof meat, 250 grams of dried cowpeas, and 200 grams of potatoes. Method: 1. Burn the skin of the pig's trotters until they are burnt black, then scrape and clean them, chop the pig's trotters into suitable small pieces with a chopper, and rinse them with warm water. Wash and remove the broken bones; 2. Put the chopped and cleaned pig's trotters into the pot and cook over high heat for about 30 minutes until they are seven-mature; 3. Add the prepared accessories (dried cowpeas, potatoes), etc. In the pot, add the seasonings after it boils, then simmer for 15 minutes. 4. When the ingredients are cooked, add green onion or coriander and serve. Therapeutic effects of cured pig trotters: Contains a large amount of collagen, is neutral in nature, sweet and salty in taste; has the functions of replenishing weakness, replenishing kidney essence, strengthening waist and knees, and enlarging breasts. Ingredients: 1 piece of bacon, appropriate amount of red pepper, appropriate amount of celery, appropriate amount of ginger, appropriate amount of garlic, appropriate amount of light soy sauce, appropriate amount of salt. Method: 1. Steam the bacon and slice it into slices. 2. Cut celery into sections. 3. Heat the oil in a pan, sauté the ginger, garlic, and chili until fragrant, and stir-fry the bacon until fragrant. 4. Add celery into the pot and stir-fry until green. 5. Add salt, appropriate amount of light soy sauce to taste, and remove from the pot.

Therapeutic effects of fried bacon with parsley: Nature and flavor: pungent and warm in nature. Acts as a diuretic and prevents bad breath. Stir-fried bacon with green garlic Ingredients: 300g bacon, 2 green garlic, 1 red pepper, 4 slices of ginger Seasoning A: 1 tsp rice wine, 1/2 tsp salt Method: 1. Brush the bacon clean, put it on a plate, put it in a steamer and steam it for 30 minutes, take it out, let it cool, cut it into thin slices and set aside. 2. Wash the green garlic, remove the stems of the red pepper, peel the ginger, and cut them into diagonal slices. 3. Heat 2 tablespoons of oil in a pot, sauté the ginger slices until fragrant, add the bacon and stir-fry until fragrant, then add the green garlic and red pepper and stir-fry evenly, add ingredient A and 1 tablespoon of water and stir-fry until the water dries up, then serve out. Therapeutic effects of fried bacon with green garlic: warm in nature and pungent in taste; it has the effect of awakening the spleen and eliminating grains