Bacon production process raw materials: 50 kg of pork leg with skin. Seasoning: 3600g of coarse sea salt, 550g of white wine, 250g of white sugar, 0/50g of spiced powder/kloc-and 0/00g of prickly ash/kloc-. Burn cypress branches, fresh orange peel and grapefruit peel under the dried pork. After 48 hours of aromatherapy, hanging and drying for more than 20 days, Sichuan bacon with a fragrant wax can be made. Use the heat of salt to force the seasoning out of the salt, and then evenly spread it on the fresh meat. The thicker the meat, the more salt it should be, and the thinner it should be. According to your own experience, it should be tasty and not too salty. Of course, bacon can only be salty but not light, and a proper amount of salt can ensure that the meat does not deteriorate and stink.

Stir-fry the pepper in a pot, add salt and pour it out. When the fried seasoning is not hot, knead it evenly on the meat, put it in a ceramic container with the skin facing down and the top skin facing up, put it in a cool place, turn it once a day, and marinate it for about ten days. Sichuan bacon is a delicious and famous dish, belonging to Sichuan cuisine. This dish is golden in appearance. The inside is red and white. The color is bright. Attractive appetite. The position in Sichuan food specialty is absolutely not lower than any other snacks or meat products. When urban residents make their own bacon, they need to bring a large jar of earthenware with a wide mouth. When smoking, they need to make a self-made smoking cage, which is very cumbersome to bake and smoke. Those who mistakenly thought that a fire had happened and called the police often laughed.

High-quality local pork is selected, seasoned in secret by ancient methods, smoked and air-dried to make authentic Sichuan-style bacon. The sliced meat is ruddy and shiny, and the perfect ratio of fat to thin is neither firewood nor greasy. First, stir-fry the salt, sprinkle it on the pork while frying, then put it in a crock, add clear water marinade, white wine, soy sauce, orange peel, rock sugar, pepper, star anise and cinnamon leaves for a week. Sichuan bacon is one of the most famous ingredients in Sichuan cuisine, and there are many ways to eat it. It can be steamed, boiled and fried. Now let's try the home-cooked fried bacon.