Sichuan Cuisine: Sichuan Bacon(chuan cai bu la chuan cai zhi er gai liang ban si chuan xun rou )

Sichuan Cuisine: Sichuan Bacon

Introduction:

"I once ate pure Sichuan bacon, which was brought back from my hometown by a Sichuan friend. The unique smoky flavor is still unforgettable. I looked up the information on the Internet and wanted to do it by myself. I found that it was really troublesome. I had requirements for the production environment, time and materials, which was not suitable for home operation. Pure Sichuan bacon is made by marinating raw pork with salt and a lot of seasonings for about a week, then hanging it in a ventilated place to blow for 12 hours, and then fumigating it with pine and cypress powder and fumigants over low heat. When eating, it is washed clean, and then steamed with ingredients. Sichuan bacon is usually made in Sichuan farmhouses, which is more delicious. Farmers cook with firewood and smoke the meat by the way. It takes about a month to smoke the best effect. It seems that it's not easy to eat pure Sichuan bacon, but it doesn't matter. We can improve it, and the taste is good. Let's go to the Northeast version of Sichuan bacon. Please give us more valuable advice. Please don't throw rotten eggs at me. Who makes your food so attractive

Production steps:

Materials required:

Pork leg: 500g

Bacon: moderate

Scallion: right amount

Ginger slices: right amount

Tea: 2 teaspoons

Tin foil: 1 sheet

Zanthoxylum: about 30

Ingredients: 3

Cinnamon: 1 yuan

Monascus powder: 1 teaspoon

Cooking wine: 2 tablespoons

Sweet flour sauce: 1 tablespoon

Red Sufu: 1 piece

Rock sugar: 6 yuan

Salt: right amount

Sugar: 2 tablespoons

matters needing attention:

Production difficulty: simple

Process: fumigation

Production time: several hours

Taste: other

Chinese PinYin : Chuan Cai Bu La Chuan Cai Zhi Er Gai Liang Ban Si Chuan Xun Rou