I think the pig's tail is the best part of a pig's body. There are many ways to make it, such as marinating, braising, cold salad, etc. Every way makes people drool, and the way to make people want to eat the pig's tail the most is the preserved pig's tail.

nowadays, pig tails are generally short, leaving only the section attached to the pig's body. This kind of pig tail has more meat, relatively speaking, its taste is worse than that of long pig tails, but it is cheaper in price. I don't know why pigs have to cut off their tails, how painful pigs are when they are cut off, and how annoying it is for us foodies to have no thin tails to eat.

At ordinary times, we seldom buy pig tails to eat. It's really too expensive to buy pig tails only for tens of dollars a catty. But before the Chinese New Year every year, we have to buy pig tails, no matter how expensive they are. The preserved pig tails are particularly delicious and truly fragrant. Every pig tail eats the skin and meat, and the bones are sucked in the mouth for a long time, so we are reluctant to throw them away.

Sichuan bacon is delicious, not to mention the dried pig's tail. When curing the dried pig tail, you should master the amount of salt, otherwise it will not taste good if it is too salty. Waxed pig tail

material: pig tail

seasoning: salt, spiced powder, soy sauce, pepper powder, high-alcohol liquor

production method 1. Clean the hair on the pig tail with tweezers. 2. Heat the pot, pour in salt and spiced powder, stir-fry the fragrance with minimum fire, then shovel it out and let it cool. 3. Put the pig's tail into a container, add high-alcohol liquor, wash your hands, dry them and knead them, then add the soy sauce and knead them evenly again. 4. Add all the fried salt, spiced powder and pepper powder to the pig's tail and continue to knead it. You can knead it more so that the pig's tail can be stained with seasoning. 5. Cover the container and marinate it for five or six days, turning it over every day. 6. After the pigtail is pickled, take it out and wash it with slightly hot water, and then hang it in a cool and ventilated place. 7. After a few days, if conditions permit, you can smoke the pig's tail with cypress, grapefruit leaf, grapefruit skin, sugarcane skin, peanut shell and drama flour for one day. The dried pig's tail is ready.

There are many brands of preserved meat seasonings on the market, and some of them taste good. Just follow the instructions, which is especially convenient and easy. Points for attention in making preserved pig's tail

1. A catty of pig's tail, the proportion of seasoning used: 15g of salt, 2g of soy sauce, 5g of white wine, 1g of pepper powder and 1g of spiced powder. The soy sauce is mainly for coloring. If you don't like dark colors, you can change it to soy sauce. Spiced powder can also be prepared by itself, fried and ground into powder for use.

2. The pigtails used to make preserved pigtails can't be burned and cleaned, otherwise they will easily go bad when pickled with water. It doesn't matter if it's hairy. The dried pig's tail needs to be treated before eating.

3. Salt and spiced powder should be cooled after frying before being added to the pig's tail.

4. There should be no shortage of high-alcohol liquor, which can play the role of sterilization, and can also remove fishy smell and suppress foreign taste.

5. During the curing process, it should be turned every day, so that the taste can be even.

6. Washing with hot water after pickling can make it dry quickly, and salt water will not drip during drying, and the finished product after drying will look fresher and cleaner.

7. If there is no condition for smoking, it needs to be dried for a few more days. After drying, it is directly packaged in fresh-keeping bags and put into the freezer.

Before eating, burn the dried pig's tail with fire, scrape it clean, and then steam it directly in water, which does not need too much cooking at all, so the dried pig's tail really smells good in the bones.