Cured meat can be eaten directly, but personally, it should be smoked. Smoked bacon is red, bright, oily, greasy and fragrant, which adds to its temptation. No matter what kind of dishes are paired with, the smell of smoke and burnt will make the whole dish meat but not greasy and refreshing.
In my hometown, I always cook in a big pot, and the bacon is salted and hung on the beam of Mijia. I can take it away when I eat it. Bacon will naturally be smoked, not only smoked, but also in the city, this natural condition is gone, so we have to find a way to smoke it ourselves. "
material
condiments
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Pork (rear buttock tip)1000g
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Pork belly 500 grams
Accessories? Star anise, 4 peppers, 1, a handful of ginger, 1, 2 tablespoons sugar, 2 tablespoons salt.
2 tablespoons soy sauce, 2 tablespoons white wine, 50g millet, 1? dried orange peel
The practice of bacon
1.
Unhairing the rump and pork belly of the pig with skin, washing and controlling water, cutting into 4-5cm thick, and putting into a pot.
2.
Chop star anise and pepper slowly with a knife or break them with a pulverizer, and cut ginger into powder.
3.
Add chopped star anise, chopped pepper, Jiang Mo, a spoonful of white sugar, salt, soy sauce, soy sauce and white wine to the meat, rub it evenly by hand, seal the pot, and put it in the shade to start pickling.
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4.
Take a look every 1-2 days and marinate the meat as evenly as possible. Take it out after 10, and dry it in the shade for about 10- 15 days.
Fumigation: Add 1 millet and a spoonful of sugar to the wok, and evenly spread dried tangerine peel on it.
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5.
Put a stainless steel grate, then spread the dried bacon, cover the pot and turn on a small fire to start smoking for about 1 hour. In the meantime, open the pot every 20 minutes to avoid smoking. If the fire is small, turn it up appropriately until the bacon skin is red and bright.
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Materials?
500 grams of garlic seedlings
250 grams of bacon
Dried pepper 1g
Sichuan pepper
How to fry bacon with garlic seedlings?
Soak the bacon in water for about an hour, because the bacon is cured, hard and salty, but the Tujia bacon in Xiangxi, Hunan Province is slightly different from the Tujia bacon in Enshi, Hubei Province. Tujia bacon in Xiangxi, commonly known as sauce board meat, is particularly hard. Enshi Tujia bacon retains the original flavor of the meat, but it is not so hard after a little soaking.
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Wash garlic seedlings, remove roots and cut into sections.
Slice bacon for later use.
Heat the pan, then pour in the oil and bacon. When oil and bacon are fully heated and stir-fried with the change of temperature, they must not be burnt. If you cook this dish with camellia oil, it won't stick to the pot. When the meat is fried to 60% to 70%, add dried Chili and pepper and stir fry together. At this time, the meat will show the aroma list of peppers and will not become spicy. If you like heavy taste, you can add Laoganma or other Chili sauce at this time.
Stir-fry for one minute, then pour the garlic sprouts into the pot and continue to stir-fry until the garlic sprouts are fragrant.