Bacon(xun rou )

Bacon method:

Raw materials for Bacon:

500 grams of streaky pork with skin.

Seasoning for Bacon:

Refined salt, cooking wine, soy sauce, monosodium glutamate, sugar, rice, orange peel, tea, cinnamon, star anise, sawdust, pepper, onion, ginger.

Steps of bacon making:

(1) Scrape and clean the meat and make it into a large square. Stick the meat around with bamboo sticks and marinate it with pepper, refined salt and cooking wine for 3-4 hours. Then put it in the basin, add onion, ginger and cooking wine, steam it and set it aside.

(2) Put sawdust, sugar, cinnamon, star anise, orange peel, rice, tea, etc. at the bottom of the pot, put iron wire frame on the top, put whole scallion and meat (skin down) on the frame, cover the pot tightly, heat the pot and smoke, about 15 minutes can be out of the pot.

(3) Cut the smoked meat into thin slices and serve with sweet flour sauce and scallion.

Characteristics of Bacon:

The color is red, the taste is chic, fat but not greasy.

Bacon

Bacon is made of pork with pepper, fennel and sweet sauce.

During the reign of Emperor Qianlong of Qing Dynasty, there was a man named Guo Xi in chaigoupu town of Huai'an who opened a smoked meat shop. He summed up the experience of predecessors in making bacon, and created a set of unique production technology, which doubled the value of chaigoupu bacon. According to legend, when the Eight Power Allied forces invaded China, Empress Dowager Cixi and Emperor Guangxu fled, they ate through chaigoupu and admired chaigoupu bacon. After that, it was ordered as a tribute by Empress Dowager Cixi.

Characteristics of dishes

Zhangjiakou, China

During the reign of Emperor Qianlong of Qing Dynasty, there was a man named Guo Xi in chaigoupu town of Huai'an who opened a smoked meat shop. He summed up the experience of predecessors in making bacon, and created a set of unique production technology, which doubled the value of chaigoupu bacon. According to legend, when the Eight Power Allied forces invaded China, Empress Dowager Cixi and Emperor Guangxu fled, they ate through chaigoupu and admired chaigoupu bacon. After that, it was ordered as a tribute by Empress Dowager Cixi.

Chaigoupu bacon has rotten skin and tender meat, consistent appearance and interior, bright color, mellow taste, fat but not greasy, thin but not stuffy. It has unique flavor and rich nutrition. Because the meat is made of Cupressus wood and smoked silk, mosquitoes and flies do not climb in summer, and it can be stored for a week in the dog days. Efficacy: it has the functions of appetizing, removing cold and eliminating food.

Jialing bacon in Qixian County, Shanxi Province, is trying to transform a kind of family workshop style food into industrial production. While maintaining the original flavor of its food, it also takes into account food hygiene and safety. This research and development itself is a very complicated process. After thawing, cleaning, shaping, pickling, cooking, smoking, vacuum packaging, high temperature sterilization and other strict processes of hard work. It can keep delicious food for a long time.

practice

The production of chaigoupu bacon can be divided into three stages: preparation, cooking and smoking. When preparing materials, choose one inch of second-class meat, one hundred jin, cut into five inch square chunks, the thickness is generally about one and a half inches. Ingredients in the first pot: Daliao, Zanthoxylum, spices, cinnamon, clove, Amomum villosum. In addition, when preparing scallion, ginger, garlic, sweet sauce and cooked meat, first add the tenderloin, and lay the other pieces of meat with skin layer by layer. In addition, add two Jin of green onion, half Jin of garlic, and appropriate amount of salt. Finally, add water to cover the meat. After boiling slowly, add sweet flour sauce, black flour sauce, soy bean curd, soy sauce and vinegar. After boiling, turn the meat up and down, continue to simmer, turn the pot every half an hour, about two to four hours. Because the meat is cooked slowly, the oil layer is strictly covered on the broth, and all the seasonings in the pot can be put into the meat, so the meat tastes delicious, which is the key to making chaigoupu bacon. When smoking, you need to drain the oil soup, stack it on the iron grate, put cypress sawdust in the iron pot under the iron grate, three to four Liang, cover the pot well, and heat it with slow fire for 15 minutes, then you can get out of the pot. This kind of chaigoupu Bacon has the characteristics of good color, aroma and taste, which is deeply loved by diners.

First, put the meat in boiling water for a while, take it up and cut it into square pieces. Add oil and sugar to the pot, then stir fry the meat. Finally, add other seasonings into the water. Bring it to a boil and simmer until the meat is cooked. Then, remove the pot and serve in a bowl.

Purchase of bacon

Bacon looks light and clean, delicious and safe.

If it is purchased through offline stores or online shopping channels, first check whether the tin foil bag is damaged, and then observe whether the packing bag is bulging. If it is found, it needs to be discarded in time, or contact the seller.

Storage of bacon

In the summer, mosquitoes and flies do not climb, and the meat can be stored for a week.

How to eat bacon

First, put the meat in boiling water for a while, take it up and cut it into square pieces. Add oil and sugar to the pot, then stir fry the meat. Finally, add other seasonings into the water. Bring it to a boil and simmer until the meat is cooked. Then, remove the pot and serve in a bowl.

nutritive value

Streaky pork - streaky pork is rich in nutrients, easy to absorb, and has the effect of supplementing skin nutrients and beauty.

Longitude: 104.06573486

Latitude: 30.65946198

Chinese PinYin : Xun Rou