Preparation method and formula of Sichuan bacon

Preparation method and formula of Sichuan bacon

Sichuan bacon, as a bright pearl in China's food culture, has attracted countless people's attention with its unique production method and formula.

First of all, in the selection of materials, Sichuan bacon production methods pay attention to. Local pigs are generally selected. This kind of pork is delicious and has a unique taste. After slaughter, the pork is cut into uniform strips or blocks for curing.

The preparation method of bacon is as follows:

Material preparation: pork belly, ginger, pepper, pepper, star anise, salt, soy sauce, soy sauce, high-alcohol liquor, etc.

1, pork belly absorbs water with kitchen paper.

2. Prepare seasoning.

3. Add pepper, pepper, star anise, ginger and pepper into the pot and stir-fry over low heat.

4. Add salt and continue to stir fry until the salt turns yellow.

5. Pour the fried seasoning into the pork belly and wipe it evenly by hand.

6. Pour in high-alcohol liquor and light soy sauce, continue to knead until the taste is good, put it in the refrigerator for three days, and turn it over once a day during the pickling process.

7. Hang it up, scrape it flat along the skin with chopsticks, and hang it in a ventilated place at about 2- 10 degree to air dry 12 days.

Finally, after a period of drying, Sichuan bacon is ready. Its unique preparation method and formula make Sichuan bacon have a unique taste and flavor. This kind of food is not only very popular in Sichuan, but also enjoys a high reputation in the whole country and even the whole world.