In my country's Shandong, Hebei, Hunan and other places, there are ways to make and eat jar meat. The Sichuan style jar meat mentioned here refers to two delicacies from the Sichuan Basin. One is the Sichuan dish jar meat developed by the chef. One is the Sichuan specialty jar meat created by the common people.

Let’s talk about the professional Sichuan cuisine jar meat first. This dish is salty and umami-flavored. It is simmered over slow fire. The finished dish has a glutinous meat texture, rich flavor, delicious fragrance and plump shape.

Let’s talk about the Sichuan specialty jar meat. Many places in Sichuan have the folk custom of making jar meat. Among them, Hanyuan jar meat and Anyue jar meat are the most famous, and the methods of the two are different.

The method of making Hanyuan jar meat is: 1. Pickling: cut the pork into 10 cm square pieces, evenly mix it with salt in a ratio of 100:1.5, and marinate for 1-2 days; 2. Frying: marinate

The good pork is taken out, washed and drained, then put into a nest of oil refined from pig fat and fried at a temperature of 130°C to 160°C. After the surface of the pork turns yellow, the temperature drops to 110°C to 130°C.

The cooking time is 60 to 80 minutes. When the pork turns golden brown and has a strong aroma of fried meat products, stop heating; 3. Loading the altar: After the pork is fried, pour the meat and oil into the pottery made with white eel mud.

In the jar, add lard until the meat is submerged, seal and sterilize.

4. Storage: After sealing the jar, store it for 1 to 2 months in an environment with a temperature of about 10°C to 20°C, and then store it in a hygienic, dry, cool, and ventilated warehouse away from the ground at room temperature.

After Hanyuan Jar Meat is made, the skin and meat do not separate, the appearance is slightly yellow or golden, the color is bright, the taste is moderately salty, the aroma is rich, the skin is glutinous, and the meat is glutinous. It has a unique, rich and original meat aroma, and is suitable for cooking in different ways.

Made into various Sichuan dishes.

--------------------------------------------------

-----------The recipe for Anyue Jar Pork is: 1. Material selection: Choose pork belly (three-thread meat), cut into long cubes, wash and dry; 2. Fry: Heat an empty pot

(Do not add oil). Put the dried meat pieces in the pan and fry for one to two minutes on each side until the surface is slightly brown. Fry on all sides but not cooked; 3. Add salt: add filtered oil.

Spread salt evenly all over the meat, marinate and leave it for two to three days, until the salt particles on the surface are completely absorbed into the meat; 4. Put it into the jar: use a fired earth jar, put one layer of meat and one layer of salt vegetables into the jar and seal it.

Home-made Anyue jar meat only needs to be salted and does not need to add any other seasonings. It can be taken out and cooked after being sealed for 30 days. It can be stored for up to one year. The flavor is more fragrant and the finished dish is more delicious.

Hanyuan jar meat is fried in an oil pan and sealed with lard after being put into the jar, while Anyue jar meat is only fried in an empty pan, but it is separated by layers of salt vegetables when it is put into the jar.

If you have the conditions, you can try them separately to see the difference in flavor.