How do Hunan people cook preserved fish and bacon?

First, Hunan bacon practice: Hunan bacon has a long history and enjoys a good reputation at home and abroad. The whole production process is divided into three steps: material preparation, curing and smoking.

1. material preparation: take small fresh meat or frozen meat with thin skin, scrape the dirt off the skin and cut it into 0.8-lKG. 4-5 cm thick standard ribs. If you make boneless bacon, you need to boneless it. Production and processing of bacon with bone salt 7 kg, refined nitrate 0.2 kg, pepper 0.4 kg. 2.5 kg of salt for processing boneless bacon, 0.2 kg of refined nitrate, 5 kg of sugar, 3.7 kg of pure grain wine soy sauce and 3-4 kg of purified water. Before preparing auxiliary materials, salt and nitrate are crushed, and spices such as pepper, fennel and star anise are dried and ground.

2. There are three ways to pickle: (l) Simple. Wipe the cut meat strips and dry marinade, and put them in the main tank in the order of meat down, with the top layer of skin facing up. Coating the remaining dry curing material on the top meat strips, and turning over after curing for 3 days;

(2) Wet pickling. Marinate that cured boneless bacon in the prepare pickling solution for 15- 18 hours, and turning the jar twice;

(3) Mixed hypothesis. Wipe the strips of simple ingredients and put them in the main vat. Pour in the sterilized old pickling solution and swallow the meat strips. The amount of salt used in mixed pickling should not exceed 6%.

3. Smoked bacon must be soaked dry before smoking. Generally, 8-9 kg of charcoal and 0/2-14 kg of wood residue are used per 100 kg of meat embryo. Hang the dried meat embryo in the smoking room, light the wood residue, and close the door of the smoking room to make the smoke spread evenly. The initial temperature of the smoking room is 70℃, which gradually drops to 50-56℃ after 3-4 hours, and the finished product is kept for 28 hours. Fresh bacon must be stored for 3-4 months to be perfect.

Second, the practice of preserved fish The first step, the first and most important thing is to choose the species of fish. Although there are many kinds of fish on the market at present, the most suitable preserved fish is carp. Compared with other fish species, carp has a stronger flavor and thick meat, which makes it very comfortable to eat even after being salted and dried. This is also the reason why the preserved fish made by Hunan people is spicy but not greasy.

The second step is to cut the newly bought carp horizontally with the back of a knife, immediately divide it into two pieces, dig out the internal organs, clean it with tap water, and control the surface moisture. In addition, prepare a small dish in advance, add a small amount of star anise, fennel, galangal, star anise, pepper, poria cocos and cardamom, and grind with a knife.

Step 3: Mix the ground spices with a proper amount of salt, put them in a pot for dry frying, and then turn off the fire until the fragrance comes out. Then put the dried fish into the pot, add a proper amount of high-alcohol wine and wipe it evenly. Finally, sprinkle the stir-fried ingredients evenly, put them in a neat pickle jar, cover them tightly and marinate for 3 days. Remember to turn it once a day, so that the pickling will be more symmetrical and balanced.