10 pounds of lucky fish

Accessories: 400g salt, 20g five-spice powder, 5g chili powder, 150g white wine, 50g soy sauce, 30g sugar

Preparation steps

1. Cut the lucky fish open from the back, wash it and remove the black membrane. Cut the fish from the back and use a knife to score strips on the fish for easy flavoring and drying.

2. Put it on the balcony to dry out the surface moisture.

3. Add salt, five-spice powder, and chili powder to the pot, stir-fry over medium-low heat until the color changes and the aroma comes out.

4. Mix white wine, soy sauce and sugar into juice.

5. Coat the lucky fish with seasoning sauce.

6. Apply salt and pepper to the fish while it is still hot, massage while applying, and apply it all over the body.

7. All fish are processed and put into containers. Pour the remaining sauce and salt and pepper on top.

8. After more than ten hours, turn it over again, turn the fish on top to the bottom, marinate for another ten hours, and then hang it to dry.

1. (1) Cutting and marinating: Cut the meat into strips 30 cm long and 3 to 5 cm wide, poke some small holes with bamboo skewers, rub them with Sichuan peppercorns and salt that have been stir-fried and dried until warm, rub them and put them in Porcelain pots, skin side down and flesh side up, are stacked layer by layer, and the top layer is pressed down with a heavy object. Turn over once every 2 days. After 10 days of marinating, turn over once a day. Marinate for another 4 to 5 days. Take it out, put it on with a rope, and hang it in a ventilated place to dry until it is semi-dry. (2) Smoking: Put sawdust in a large iron pot, put an iron grate on it, place the dried meat on it, cover the pot, and start the fire. Stop the fire when the sawdust is heated and smokes, the meat is smoked yellow and its moisture has dried. (3) Steaming and slicing: Soak the prepared bacon in warm water until soft, scrape off the yellow surface, and brush the dust off the meat with a soft brush, then wash it with warm water, put it in a container, and cover it with boiling water over high heat. Steam enough for about 1 hour. Let cool in the lower drawer, slice and serve on a plate.

2． (1) The pickling method is the same as the production method. (2) After the meat is marinated, hang it outside in the sun to dry, once a day at first, then every 2 days. After about 2 months, the bacon will become yellow and dry. (3) The preparation before consumption is the same as the preparation method 1.

Sichuan bacon recipe:

It has a long history and is well-known at home and abroad. The whole production process is divided into three steps: material preparation, pickling and smoking.

1. Preparation of ingredients: Take fresh or frozen meat with thin skin, scrape off the dirt and dirt on the skin, and cut it into standard ribbed meat strips of 0.8-1kg and 4-5cm thick. If making boneless bacon, the bones must be removed. The processing of bone cured meat includes 7 kilograms of salt, 0.2 kilograms of refined saltpetre, and 0.4 kilograms of Sichuan peppercorns. To process boneless bacon, use 2.5 kilograms of salt, 0.2 kilograms of refined saltpeter, 5 kilograms of white sugar, 3.7 kilograms of white wine and soy sauce, and 3-4 kilograms of distilled water. Before preparing the auxiliary ingredients, crush the salt and nitrate, dry the pepper, fennel, cinnamon and other spices and grind them into fine pieces.

2． There are three ways to pickle: (1) Simply. Rub the cut meat strips with the dry marinade thoroughly and put them into the jar in order of meat side down, with the top layer of skin facing up. Apply the remaining dry marinade on the upper meat strips and marinate for 3 days, turning the vat; (2) Wet marinate. Put the pickled boneless bacon into the prepared pickling liquid and marinate for 15-18 hours, turning the vat twice; (3) Mix. Rub the meat strips with dry ingredients and put them into the jar. Pour in the sterilized old pickling liquid to submerge the meat strips. The amount of salt used in the mixed pickling should not exceed 6.

3. Smoking bone-cured meat must be rinsed and dried before smoking. Usually, 8-9 kilograms of charcoal and 12-14 kilograms of sawdust are needed for every 100 kilograms of meat embryos. Hang the dried meat embryos in the smokehouse, ignite the wood chips, close the smokehouse door, and spread the smoke evenly (do not let the fire burn on the meat). The initial temperature in the smokehouse is 70°C, and gradually decreases after 3-4 hours. to 50-56℃ and keep for about 28 hours to get the finished product. Freshly cooked bacon needs to be preserved for 3-4 months to mature.