Introduction: Every time when the Chinese New Year comes, there is a delicacy that will be mentioned by everyone, and that is bacon.

It can be said that it is a delicacy that appears in many families during the Chinese New Year. It tastes very chewy and makes people have endless aftertaste. Moreover, bacon is a delicious food that goes well with rice.

In addition, the storage time will be long, so how should bacon be cooked?

1. Smoked bacon Smoked bacon is a famous traditional dish, which is found in Hunan cuisine and Sichuan cuisine.

Smoked bacon is a very distinctive New Year product in the Sichuan and Chongqing regions, and Hunan bacon is the most famous for Hunan Anhua bacon and Xiangxi bacon.

Anhua bacon is large in size, black in color, smoked dry, fine in texture and fragrant in flavor; Xiangxi bacon is bright red in color, smoky and salty.

Fresh pork is marinated with Sichuan peppercorns, dried chili peppers, and cooking wine, and then warmly smoked with fragrant cypress branches over a low fire.

After the bacon is steamed, it is mellow and fragrant, fat but not greasy, thin but not stiff, and has an endless aftertaste in the mouth.

2. How to make bacon: First, cut the pork belly into long meat strips of uniform size. After cutting, apply a layer of strong white wine on it, put the spices into a stone mortar and mash it, and set aside.

Pour the refined salt into a dry pot, add the crushed spices and stir-fry over low heat until fragrant, take it out and set aside.

Stir-fried spices and salt, let dry until appropriate temperature, apply evenly on the processed meat strips while hot, put the salted meat strips into a container, marinate for a week, turn over several times during the period.

String the marinated meat strips on strings and hang them to dry for 3 days.

Put the marinated and sun-dried meat strips on a cigarette butt to smoke for a day, then hang it on the stove and still smoke with firewood.

3. Nutritional value and efficacy: Bacon is salty, sweet and mild in taste, strengthening the spleen and appetizing.

Bacon is rich in phosphorus, potassium, and sodium, and also contains fat, protein, carbohydrates and other elements.

At the same time, it also has the effects of appetizing, dispelling cold, and digesting food. The elderly should not eat it, and patients with gastric and duodenal ulcers should not eat it.

In addition, bacon can be stored for a longer period of time, allowing people who work outside the home to enjoy the taste of home.