Pig liver is an internal organ, and it goes into the water. How can it be made into bacon? This is because in the past, there was a lack of material and meat sources, so every family could eat a little by killing pigs every year. Pig livers account for the largest number in the internal organs of pigs. If you can't finish eating a cage of pig livers, you can't bear to throw them away, so you cut them into small strips, marinate them and make them into preserved meat. You can eat pig livers all year round.
Therefore, the preserved pork liver is really a favorite of the people in Xialiba, and it has nothing to do with delicacies. But it is also the ordinary taste of this unpretentious hall, which makes many Sichuan and Chongqing wanderers unforgettable.
Like making bacon, a more elegant workshop will also smoke and roast with cypress branches to make bacon liver. In the east of Sichuan, this step is called "Kang", which means hanging on the stove and letting the bacon endure long-term smoking and baking with kitchen smoke. The bacon flavor produced by kang is not so heavy, but an indescribable faint aroma.
In the bacon factory in my hometown, in order to restore this process, the fumigation room was built very high, the bacon was hung in the air, and an open flame was lit below. Open fire and light smoke, the effect of kang system will come out
After the dried pork liver is processed by kang, the water content drops to about 20%, so it will enter the cold drying room for cold drying. Cold-drying will further concentrate the flavor of pork liver, and preserved pork liver tastes mellow, which is because of this step.
Compared with the smoothness of fresh pork liver, the prepared preserved pork liver has a slightly hard texture and a firm and chewy taste. After chewing it carefully, it has a strong taste of pork liver. People who don't like it feel fishy, and people who like it are full of it.
It's better to drink wine when eating bacon liver. Because of its strong taste and strong impact, only spicy white wine can be restrained. Or send porridge, with the fragrant rice congee, can also sing a wonderful drama.
The preserved pork liver from my hometown is of good quality. Because it is handled properly, it is no harm to open it directly after receiving it.
There are three main cooking methods: one is raw, which tastes more exciting, and those who like pig liver must try it; One is to steam on the pot, and the whole taste will be slightly weaker, so it is just right to send porridge and wine; Another kind is sliced and fried. Add green pepper and garlic slices to the light mouth, and add sour ginger and sour pepper to the heavy mouth. When fried, it is most suitable for plain rice.
Away from home, people are floating around in other places, and you must be homesick sometimes. The solution is nothing but food. Under the night sky, cut some dried pork liver produced in my hometown, pour some wine, and face Langlang Mingyue, maybe it will be closer to my hometown.