how can Sichuan bacon be made fragrant and authentic, and served with wine and rice?

Sichuan bacon is a special snack in Sichuan, which is one of the specialties of Sichuan. Its appearance is as red as fire, and it is red and white after laser cutting. Bacon can be cooked, steamed, fried, etc. It is delicious and refreshing, fresh and salty, and has a smoky smell. It is suitable for both wine and rice, and the more you eat it, the more addictive it is! Compared with other specialty dishes in Sichuan, bacon has a higher significance, because it is one of Sichuan people's delicacies for Chinese New Year holidays, just like Sichuan sausages, and it is indispensable for wedding celebrations and other banquets.

Although Sichuan bacon is one of the specialties of Sichuan, the method is actually relatively simple. Today, I will share with you the method of making Sichuan bacon in Chinese version of life. It is not only simple, but also fragrant and pure. I believe you will be able to eat Sichuan bacon at first sight, so make it yourself at home!

Sichuan bacon is delicious, fresh, salty and delicious. The bacon is fragrant and pure, and the more you eat it, the more addictive it becomes, and the method is simple! Need food: pork belly or two-knife meat, salt, star anise, pepper, lilac, fennel, rhizoma Dioscoreae Septemlobae, cypress branches, orange peel and poria cocos. Step 1

It is best to choose pork belly or pork chop. Prepare 75g salt, 3g star anise, 2g pepper, 2g lilac flower, 3g fennel, 2g kaempferia rhizome and 5g pepper in advance (the proportion of this spice is 5kg of meat, if 1kg of meat, the salt is only 3-4 liang). Step 2

Grind all the spices and put them into a pot, then pour in salt, stir-fry and stir-fry until the fragrance is obtained. Let the meat be evenly coated with salt and spices. After being coated with salt, the meat is marinated in the tank for 3-7 days, and turned once a day. When the meat is taken out of the tank, it is rinsed with boiling water for 5 seconds, then dried and sunned for 3 days. Step 3

Put cypress branches, orange peel and poria cocos in a large wok or iron drum. First, use fire, and then change the smoke, so as to keep a distance from the sawdust. Smoke and color the meat, and then hang it in a naturally ventilated high altitude. When the water is done, it usually takes 15 days, and the bacon is made. In the case of smoked bacon, there must be some people guarding it! You don't have to wash the meat you bought!