How to make Sichuan bacon delicious?

1. Change boneless pork into strips with a width of 6- 15 cm and a length of 20-40 cm. Punch holes in the meat with bamboo sticks, which looks cruel, but for the sake of taste.

2. Stir-fry the pepper in the pot, add salt and pour it out. When the fried seasoning is not hot, rub it evenly on the meat, put it in a ceramic container with the skin facing down and the top skin facing up, put it in the shade, turn it once a day and marinate it for about ten days.

3. Take out the cured pork, hang it in a ventilated place through one end with a rope, and air it until it is half dry.

4. Use a large iron pot or iron pipe to put cypress sawdust or cypress branches and leaves, and put iron bars on them to keep a distance from the sawdust. Otherwise, the meat will be burnt, usually around 8- 10 cm. Put the semi-dried meat on the iron row, cover it with a pot cover or a wooden board, color the bacon, and then hang it in a ventilated place. When the water is dry, it usually takes 15 days to cook bacon.

5. When curing meat, the time should be accurate. It takes about 10 days in winter and about 5 days in summer.

6. It takes about 15 minutes to smoke, not too long, otherwise the color will be too dark and affect the appearance.

Sichuan bacon is a delicious dish, which belongs to Sichuan cuisine. This dish is golden in appearance. It is red and white inside. The color is very bright. An enticing appetite. Its position in Sichuan cuisine is definitely not lower than any other snacks or meat products.

In Sichuan, some people directly air-dry bacon in high places. Never smoked. The finished product is wind meat. It eats like bacon. The meat is bright red, moderately salty and smoky. Both wine and rice are suitable.

Bacon and sausage are essential foods for Sichuan people's New Year holidays, wedding celebrations and other banquets. Bacon is generally a process in which pork is soaked in salt for a few days and then smoked with grass or cypress branches and leaves. Its unique smoky smell makes diners unforgettable. The production, cooking and eating of bacon should not be sloppy. Let's share the process below.

Sichuan bacon has a long history and is well-known at home and abroad. Bacon, as its name implies, is bacon smoked in the twelfth lunar month. In winter, pigs are fattened, and villagers kill pigs. Pickling and fumigation are two methods to ensure the supply of meat before spring. In the era when there was no cold storage method, curing, smoking and air drying were the best meat storage methods. Winter is coming, which is a good season for curing bacon.

Every family in Sichuan cooks bacon, which can be eaten next year. It is best to make bacon ten days before and after the winter solstice. There are five ways to make Sichuan bacon, among which the ancient Pharaoh bacon of Liu Gongzi in Qingcheng Mountain is the most famous. Liu Gongzi uses traditional folk manual methods to make bacon. He pickled the slaughtered local fresh pork with salt, liquor, spiced powder and pepper according to different tastes. In the past, villagers and villagers' homes all over Sichuan used firewood stoves with shelves on them. After the twelfth lunar month, hang the salted meat on the shelf beside the stove and smoke it with the smoke in the stove, which will get twice the result with half the effort. Some villagers also put cypress, orange peel, grapefruit shell and other things in the stove to smoke with special flavor and taste. To cook their own bacon, city residents need to bring a big crock with a big mouth. When smoking, they need to make a smoking cage and smoke it while baking, which is very complicated. People who call the police under the mistaken belief that there is a fire often laugh.