Hubei style Bacon(hu bei feng wei la rou )

Hubei style Bacon

Introduction:

"People in Hubei usually pickle bacon after the winter solstice every year. The salting method is different, using salt and Pepper Fried, and then mixed into fish, meat pickled for a few days, dried by the sun. It has a unique flavor and a delicious smell. It has the effect of appetizing, dispelling cold and eliminating food. Today, at the winter solstice, LG and I salted the fish and meat together. A week later, when the weather is fine, you can get up and see the sun! "

Production steps:

Step 1: prepare the seasoning.

Step 2: prepare pork and duck leg.

Step 3: there are four fresh grass carp.

Step 4: prepare a pot of boiling water, clean up the sundries in the fish belly, and dry the blood with a hot towel.

Step 5: clean the fish with a hot towel. In the same way, wipe the pork and duck legs clean.

Step 6: pour salt into the frying pan, add pepper powder, stir fry over medium heat.

Step 7: I don't think the flavor of Chinese prickly ash is strong enough, so I add a handful of Chinese prickly ash granules; stir fry the salt of Chinese prickly ash until yellowish.

Step 8: spread the fried pepper salt evenly on the body, belly and head of the fish.

Step 9: apply pepper salt to pork in the same way.

Step 10: apply a little more pepper salt on the bone of duck leg.

Step 11: put the salted fish into the tank in order of size.

Step 12: take a look at the spare place and marinate two pigeons. After all the fish are put into the tank, sprinkle a layer of pepper salt on the surface.

Materials required:

Grass carp: more than 40 Jin

Pork: 10 jin

Duck leg: 4 jin

Pigeon: 2

Pepper powder: 100g

Chinese prickly ash: 1

Table salt: 2 jin (Practical 1 jin, 6 Liang)

Precautions: 1. Cover the fish in the tank and marinate for 2-3 days. Take out the fish and pour it into the tank once. Change the positions of the fish under the tank and the fish above one by one and marinate for 3-4 days again. This kind of salted fish can be stored for a long time, and my family usually has cured fish and bacon to eat in the coming winter solstice. 2. When the cured fish and bacon are taken out to dry, the boiled water is also prepared, and the salt water on the fish is dried a little bit. In this way, in the drying process, there will be no oil and water dripping. 3. On the first day of drying, you'd better see the sun. The cured fish and bacon made in this way are full of cured meat and fragrant. 4. According to this ratio, the cured meat must be very salty, but it's stored for a long time. When eating, you can soak it in rice washing water for a while to reduce the saltiness. 5. The humidity of bacon can be controlled according to personal taste. If you don't like the hard ones, you can have a shorter drying time. 6. The dried cured fish and bacon can be decomposed into small pieces, put into fresh-keeping bags, and stored in the refrigerator freezer. It is convenient to eat and take as you like. 7. The best way to marinate pork is to marinate with fish, so the cured meat is more fragrant!

Production difficulty: ordinary

Process: salting

Production time: several days

Taste: salty and fresh

Chinese PinYin : Hu Bei Feng Wei La Rou