Sichuan bacon production method and formula

Sichuan bacon, as a bright pearl in Chinese food culture, has attracted countless people's attention with its unique production method and formula.

First of all, from the perspective of material selection, Sichuan bacon production method is exquisite. Generally, local pigs are selected. This kind of pork is delicious and has a unique taste. After slaughter, the pork is cut into uniform strips or blocks for pickling.

The preparation method of the bacon is as follows:

Material preparation: pork belly, ginger, pepper, pepper, pepper, star anise, salt, soy sauce, soy sauce, high-alcohol liquor, etc.

1. Pork belly is drained with kitchen paper.

2. Prepare seasoning.

3. Add pepper, pepper, star anise, ginger and pepper into the pot, and stir-fry with low fire to get the fragrance.

4. Add salt and stir-fry over low heat until the salt turns yellow.

5. Pour the fried seasoning into the pork belly and spread it evenly by hand.

6. Pour in high-alcohol liquor and light soy sauce, continue to rub until it tastes good, and put it in the refrigerator for three days, turning the noodles once a day during the pickling process.

7. Hang it up, scrape it flat along the skin with chopsticks, and hang it in a ventilated place at about 2-1 degrees to dry it for about 12 days.

Finally, after a period of drying and air-drying, Sichuan bacon was finished. Its unique preparation method and formula make Sichuan bacon have a unique taste and flavor. This kind of food is not only popular in Sichuan, but also enjoys a high reputation in the whole country and even the whole world.