In China's Shandong, Hebei, Hunan and other places, there are altar meat practice and eating, here said the Sichuan flavor altar meat, refers to the Sichuan basin of the two dishes, one is a cook line masters developed the Sichuan cuisine dishes altar meat, a folk people created the Sichuan specialty altar meat. First of all, professional Sichuan dish altar meat, this dish is salty and fresh flavor type, slow fire simmering system, the finished dish meat rake glutinous, thick flavor, fresh and delicious, form rich.

Then talk about the Sichuan specialty altar meat, a number of places in Sichuan have folk production altar meat custom, which Hanyuan altar meat and Anyue altar meat is most famous, and the two practices are not the same.

Hanyuan altar meat practice is:

1, pickling: cut pork into 10 cm square pieces, and salt at a ratio of 100:1.5 wipe evenly, pickling 1-2 days;

2, deep-fried: the pickled pork out of the wash drained, put into the refining by the pig fat in the nest of the oil frying, the temperature of 130 ℃ to 160 ° C to the surface of the pork becomes yellow, the temperature is reduced to 110 ° C to 130 ° C, time 60 to 80 minutes, to be pork showing a golden brown, and has a strong aroma of deep-fried meat products, stop heating;

3, mounting altar: pork frying is good, the meat with oil poured into the white eel mud fired clay pots, lard to submerge the meat until it is covered with a sealed lid sterilized.

4, storage: after sealing the altar at a temperature of 10 ℃ to 20 ℃ or so, stored for 1 to 2 months, and then in a hygienic, dry, cool, ventilated warehouse wall off the ground at room temperature storage.

Hanyuan altar meat is made, the skin is not detached from the meat, the appearance of yellowish or golden yellow, bright color, taste salty and light, mellow aroma, skin rake meat glutinous, there is a unique rich and primitive meat aroma, suitable for different ways to cook into a variety of Sichuan cuisine.

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An Yue altar meat practice is:

1, selection: selection of pork (three lines of meat), cut into long squares, washed and dried;

2, frying: empty pots and pans, and then the meat is fried.

2, frying: empty pot hot (no oil), dry the meat in the pot frying, each side of the frying for one to two minutes, the surface can be slightly yellow, all four sides should be fried to but can not be fried;

3, code salt: the filtered oil meat all over the body uniformly wiped with salt, salted and placed for two to three days, and so the surface of the salt particles thoroughly into the meat;

4, into the altar: a layer of meat with a layer of burned clay altar salt dishes into the altar can be sealed.

Home-made Anyue altar meat only salt, do not need to add any other condiments, sealed 30 days after you can take out the cooking, up to one year of storage, the flavor is more fragrant, into the dish is more delicious.

Hanyuan altar meat to be fried into the frying pan, into the altar to be sealed with lard, and Anyue altar meat is only fried in an empty pot, but in the altar to be separated by layers of salt vegetables. Conditional cooks can be tried separately to see what the difference in flavor in the end.