Where can I buy Chongqing special bacon sausage?

Chongqing explosive gourmet takeaway brand overtime dogs can buy. If ordinary bacon is cooked, the method is as follows: 1. Production temperature:

The season for making bacon and sausage should be around 10 degrees Celsius.

Second, the material selection:

1, pork butt, with skin, fat and thin (half fat and half thin).

2. Materials: 300g of salt, 200g of pepper, 0/50g of star anise/kloc, 0/50g of fennel/kloc, 30g of clove, 75g of kaempferia kaempferia and 30g of fragrant leaves. Frying the above ingredients and grinding into powder. 200g of ginger, sweet noodle sauce 100g, 500ML of cooking wine. Mix the ingredients evenly.

3. Smoking materials: sawdust, fresh cypress and some pine branches.

Third, practice:

1. Cut the pork into blocks with a thickness of 3~4CM, wash it, evenly spread the ingredients on the surface of the pork, and marinate the pork in a closed container for 5 days, turning it once a day (to make the taste more uniform).

2. Punch a hole in the meat, hang it and air dry it for 3~5 days.

3. Put the sawdust into a metal cylinder (such as a gasoline cylinder with the bottom and cover removed) and light it, cover it with pine branches, and then cover it with cypress. Put a net rack above the tank, and put pork on it, so smoke it until the surface of the pork turns yellow or black (I prefer smoked black, pine branches and cypresses taste stronger).

Hang the pork in a well-ventilated place, and when the bacon is dry, it's done.