In the dense winter morning sun, when the warmth of the sun sprinkled eaves, lips and teeth have long flowed between the infinite reverie of bacon. It is Hunan people on the table in winter a touch of ink, carrying the flavor of the hometown, haunting. Today, let's work together to explore the delicious Hunan bacon mystery, with the simplest way to achieve the ultimate enjoyment of the tongue.

The selection of materials is crucial. The best bacon is made from a combination of fat and lean pork, with the lean meat having a tight texture and the fat meat being crystal clear. Be sure to choose fresh pork to ensure the bacon's freshness.

Next, curing is a key step in the production of bacon. Cut the cleaned pork into strips, put it into an altar or a big pot, add salt, pepper, garlic, ginger, white wine and other seasonings, and mix well. The amount of salt should be mastered properly, less will not be able to taste, more will be too salty. Marinating time is usually 3-5 days, during which time you need to turn once a day to make the meat evenly flavored.

After the marinade is complete, it's time to air-dry the meat. Hang the marinated meat in a dry and ventilated place and let it dry naturally. The air-drying time varies depending on the weather and usually takes 10-15 days. During this process, the bacon will slowly dehydrate, becoming firm and mellowing its flavor.

After drying, bacon is ready to eat. The easiest way is to steam it. Cut the bacon into thin slices and steam them in a steamer. The steaming time should not be too long, otherwise it will make the bacon taste old. When cooked, the bacon is soft and tasty, fat but not greasy, and every bite is full of winter fireworks.

Besides steaming, bacon can also be used for stir-frying and stewing. When frying bacon, with green peppers, garlic, chili peppers and other vegetables, fresh and appetizing, rice gods. When stewing bacon, add radish, cabbage and other ingredients, the soup is rich, meat flavor, warm body and heart.

In Hunan, bacon is an important ingredient in making preserved sausages. Steamed bacon is chopped up, added to glutinous rice, seasonings and other ingredients, and poured into the sausage casing to dry out, creating the distinctive flavor of preserved sausage.

Share a tip. If you're making a lot of bacon at once, you can vacuum-pack it and store it in the freezer. Take it out and thaw it when you want to eat it, and the flavor will remain.

Well, following these simple steps, you can easily make delicious Hunan bacon at home. In winter, invite three or five friends to sit around the stove, sipping tea and chatting, and then accompanied by fragrant bacon, is not it a pleasure!