In my hometown, every winter, everyone's happiest thing is to kill the pig, which is not only the face of the family, because it represents the surplus of family income and expenditure in the past year; This is still a family's meat ration for the next year. The quality of life of children and adults and the decent way to treat people and things are all in the weight of pigs this year. I still remember when I was a child, I was most afraid of killing pig guys. Watching them go from white knives to red knives, and cooperating with their occasional mischievous children, it really made people nervous. But in fact, killing the pig guy is a technical activity. It is not an easy job to decompose the pork in the way of "skilled in solving the cow". According to the pig's body structure, the fat and thin are matched and the length is uniform. The part that gives people affection must be rich and frugal, and the knife must be on the point and the knife must have content.
In addition to the first meal, pork in 2008 can be feasted, and the days after that are under the control of housewives and cooks. Only careful calculation can guarantee the family's constant oil and water all the year round and express respect and friendship for the guests. Steaming fresh pork is usually coated with edible salt before cooling, left for a day or so, and then hung up one by one, with firewood piles below. The firewood for smoked bacon should not be made of dead branches and rotten leaves in a hubbub, because the meat will quickly produce oil on the surface without evaporation; You can't use a cigarette rod with rolling smoke, which will make the meat smell too heavy and the skin is black and not easy to clean, and the cooked color is not good; I still remember my mother's favorite use of wood-tight stumps or solid wood firewood. She said that the fire was hard and smoked less, the meat dried quickly and the color was Huang Liang after smoking. Usually, if you burn bacon every day, it will reach the collection standard in about half a month. Knocking with a poker is a boom, and it is nearly a quarter lighter than when it was first hung.
The above is the preparation of raw materials. As for the cooking of bacon, depending on the matching accessories and the name of the meat (the names of pork in different parts are different), the methods are different. For example, the pig's head meat is usually cooked whole on New Year's Eve, and then the bones are kicked off. The pig's ears and tongue are mostly cold, and the pig's fat pig's head meat is fried and eaten. The walnut meat is directly given to the children after cooking. Pig's trotters are the first choice for holidays or entertaining important guests. They are considered to be the best meat and are usually stewed. Pork ribs, big bones, etc. entertain guests and stew pots to eat; Pork belly is fried and fat is boiled in oil ... In short, pigs are all treasures and have mainstream cooking methods.
The following are the necessary steps:
1. Choose the right ingredients: choose the right part according to your dish plan, and choose a knife of meat according to my mother's words, and the amount is enough for a meal;
2. Roasting bacon: open fire, big flame, burning against the bacon skin, burning the remaining pig hair and burning the pig skin half-cooked;
3. Washing bacon: The biggest trouble with smoked bacon is cleaning. Black dust and greasy after burning and smoke during smoking need you to have enough patience and skills to deal with it; The cleaned bacon skin is usually from Huang Cancan, which is different from the paleness of fresh meat, especially the taste after cooking, which is flowing collagen. I don't think any girl will resist it ...
4. Cooking bacon: As for how to change the knife of bacon, it depends entirely on your dishes. Cook a whole piece directly in the pot and cook a dish suitable for subsequent slicing, so as to preserve the aroma and taste of bacon to the greatest extent; Chop into small cubes and then cook in the pot, which is suitable for stewing and eating pots; Cut the raw meat into small pieces directly, which is suitable for making dumpling stuffing or fried ...
5. Accessories collocation: bacon can be said to be no use, and it is a classic stir-fry collocation in hometown, such as slag pepper, dried Toona sinensis bud, black lobster sauce, garlic moss, dried radish and so on; Stewed food such as dried bamboo shoots, potatoes, carrots, day lilies, Chinese cabbage and so on.
Having said so much, I have been thinking about it for so long, and I have swallowed my saliva for hundreds of times. It is better to sum up this sentence: Please come to my hometown, eat meat and drink in a big bowl, listen to Tujia folk songs, watch Tujia scenery and enjoy Tujia culture, and welcome you to Enshi, Hubei!