Siu mei is divided into siu mei and la mei: siu mei includes roasted suckling pig, barbecued pork, roast pork, roast duck, roast goose, lo mei (pork belly, red sausage, etc.) and so on siu mei this thing, for the Cantonese, although ordinary, but can always make the table to add a little colorful food. I remember when I was a kid, when I had guests in my house, I would go straight to the siu mei store to get some food. The Cantonese word "料" has a long meaning, and is a noun that already contains a full and reliable definite article. Lap-mei includes preserved duck eggs, preserved pork, preserved sausage, preserved chicken and duck meat. "Lap, dried meat is also" (Dictionary), anything that has been cured and is brought out to eat at the end of Lap and the beginning of spring is considered preserved meat. The best preserved meat is produced in Hunan and Guangdong provinces. The difference is that Hunan preserved meat is salty and smoked during the curing process, giving it a strong flavor and an intricate smokiness (including rice, sugarcane peels, orange peels, and wood shavings). The masterpiece of the main role of preserved meat is the steamed preserved meat. In addition to slices of preserved meat, there are also strips of preserved fish, seasoned with cooking wine, lard and chicken broth, and steamed in a steamer for 20 minutes, with a golden color and salty aroma, which is a match made in heaven.

The manufacturing of Cantonese preserved meat belongs to the smokeless industry, so the flavor is light, Hunan people may feel that it is eaten "half-cooked". Because of this, Cantonese-style preserved meat should not be eaten alone. The charm of Cantonese style preserved meat can be best demonstrated by the pot rice that comes to the market in the fall and winter seasons. Stove fire in the bottom of the pot burning slowly, and in the pot, rice is the main body, bacon is accompanied, when those covered in the surface of the bacon, preserved duck, preserved sausage gravy comprehensively infiltrated the pot full of rice, open the lid of the pot, poured with soy sauce, the aroma of rice and meat, coupled with Guangdong's unique damp and cold wind, the end of the intention of the God horrifying, so that the eaters are touched to tears. Therefore, Cantonese people do not say "bacon", but instead of the word "preserved flavor".

Practice

1 two or three pounds of brisket, scraping clean pig hair, with a needle "Ji" pork skin, the more the better

2 reversed pork, cut a few parallel straight lines with a knife, with monosodium glutamate salt and five spices and pepper, mixed with the seasoning looks a little bit like three-in-one coffee powder light less like it! can

3 in the brisket meat side of the rub evenly seasoned, pork skin as long as the hand of the remaining seasoning can be wiped, marinate it for half a day

4 pork skin big boiling water to cook, the meat gently drizzle down to become white can be. (You can put it into a pan with a flat bottom and add water to cook it.) After that, lift it up and blow-dry it (especially the pork skin can be blown dry with a fan until it is a bit dry and hard before you can bake it)

5 For meat that is less than two inches thick, it should be baked at 180 degrees for 35 minutes. To see the skin, sweep the raw oil, sweep again at intervals (sweeping oil can be another skin temperature rise, thus bursting, if a large bubble like a tumor, is to use a long needle "Ji" through, with a knife to press the flat, have to be small not to let the oil popped up, the latter period of time when baking the skin is not enough to fire and then increase the fire, with more than 20 minutes should be able to do a good job.