Main ingredients of lotus-flavored cured meat: sausage, bacon. Accessories: celery, snow peas, carrots. Seasoning: salt, monosodium glutamate, sugar, water starch. Cooking method: 1. Boil the sausage and bacon briefly in water, then take them out and rinse them with hot water.

Remove impurities and put them into a steamer to steam for about 5 minutes and set aside; 2. Slice the steamed bacon and sausages, put the pot on fire and pour oil, add a little salt, stir well, add onions, ginger, garlic, carrots and saute until fragrant, add snow peas

Stir-fry, add sugar and MSG, add bacon, sausage and celery, stir-fry evenly and serve.

Features: rich cured flavor, crisp, tender and sweet.

Cured meat plays a very important role in the taste of Xiangxi.

Cured meat comes from smoking.

Because in the past, the production of cured food in western Hunan was concentrated in the twelfth lunar month, so it was named "La".

In the winter months, after the winter solstice and before the beginning of spring, the weather turns very cold. Every household will slaughter the new year pigs that have been fed for a year. In addition to those that need to be eaten during the Spring Festival, the remaining pork will be cut into three to five kilogram pieces and wiped.

After adding salt and pepper, put it into a large vat for marinating so that the salt and pepper can fully melt and stick to the meat strips.

After seven or eight days, the marinated meat strips are hung in the fire hall and smoked.

After several months of smoking and baking, the fat meat turns into a shiny dark color and the lean meat is red. At this time, it can be taken off the shelf for consumption or storage.

One is to hide the smoked and roasted meat strips in piles of grain or chaff.

The second is to hide it in sawdust.

The third is to hang it on a ventilated and dry wall panel.

Fourth, wrap it in straw and place it in a dry place.

Mr. Liang Shiqiu is very knowledgeable about food. He mentioned in Yashe that the bacon in Xiangtan is very good, but I have no way of comparing it.

However, the reputation of Xiangxi bacon now far exceeds that of Xiangtan. It is a pity that Mr. Xiang can no longer go to Xiangxi to feast on it.

Xiangxi bacon is now both a proud delicacy and a sore memory.

In the past, Xiangxi was economically backward and very poor.

Farmers work hard all year round and cannot afford to eat more than a few meals of meat.

During the Spring Festival, the big fat pigs that have been fed hard for a year are slaughtered and smoked to make bacon for emergencies.

In addition, cured tongue, cured pig's trotters, and cured suckling pig are more delicious.

Nowadays, fish, snakes, dogs, etc. can be smoked for cured meat.

Fried eel with bacon.

Cut open the washed eel, remove the head and bones, and fry with bacon.

Fried bacon with white pepper.

Cut the bacon into slices, put it in boiling water to remove the salty taste, and stir-fry with white pepper.

White pepper is not a white chili pepper, but a boiled chili pepper that is dried in the sun.

When frying bacon with white pepper, it is best to add a little garlic sprouts to fully reflect the cured flavor and spiciness of the bacon.

Social meal.

On February 2nd, before She Day, go up the mountain to pull wild onions and She vegetables, wash them, chop them into pieces, and put them in a pot to dry.

When cooking, saute the fatty bacon until fragrant and scoop it out for later use.

When cooking, mix 3 parts of glutinous rice and 1 part of sticky rice. Add half of the sticky rice and then add the glutinous rice. Then filter the rice soup, add vegetables, shallots and bacon, stir evenly, and simmer over low heat until cooked.

It has the meaty aroma of bacon, the grain aroma of rice, and the refreshing aroma of wild vegetables, which is indescribable.