What is the traditional practice of Sichuan bacon? Are there any detailed steps?

Raw materials for the production of bacon: 50 kg of pork leg with skin. Seasoning: 3600g of crude sea salt, 550g of white wine, 250g of white sugar, 0/50g of spiced powder/kloc-and 0/00g of pepper/kloc-. Burn cypress branches, fresh orange peel and grapefruit peel under dried pork. After 48 hours of aromatherapy and hanging for more than 20 days, Sichuan bacon with a waxy smell can be made. Using the heat of salt, the seasoning is pressed out of the salt and then evenly coated on the fresh meat. The thicker the meat, the more salt there should be, and the thinner the better. According to my own experience, it should be delicious, not too salty. Of course, bacon can only be salty but not light, and a proper amount of salt can ensure that the meat does not go bad or stink.

Stir-fry peppers in a pot, add salt and pour out. When the fried seasoning is not hot, rub it evenly on the meat, put it in a ceramic container with the skin facing down and the top skin facing up, and put it in a cool place. Turn it once a day and marinate it for about ten days. Sichuan bacon is a delicious dish, which belongs to Sichuan cuisine. This dish is golden in appearance. It is red and white inside. The color is very bright. An enticing appetite. Its position in Sichuan cuisine is definitely not lower than any other snacks or meat products. To cook their own bacon, city residents need to bring a big crock with a big mouth. When smoking, they need to make a smoking cage and smoke it while baking, which is very complicated. People who call the police under the mistaken belief that there is a fire often laugh.

Local high-quality pork is selected, seasoned with ancient secret method, smoked and air-dried, and authentic Sichuan bacon is made. The sliced meat is ruddy and shiny, with a perfect proportion of fat and thin, neither firewood nor greasy. Stir-fry the salt, sprinkle it on the pork while frying, then put it in a crock, add clear water marinade, white wine, soy sauce, dried tangerine peel, rock sugar, pepper, star anise and cinnamon leaves for a week. Sichuan bacon is one of the most famous ingredients in Sichuan cuisine, and it can be eaten in many ways. It can be steamed, boiled and fried. Now let's try home-cooked fried bacon.