What are the special snacks in Hunan?

As a native of Hunan, when I saw this question, I pondered for a long time and realized that it was totally unexpected ah !!!! Yes, totally unexpected!!! Because some things are Xiangxi specialty to you guys. But for us it's something very common in life ah ！！！！

But in order to pretend this b, I decided to introduce my favorite food since childhood ！！！！ ------ Bacon, there are many kinds of bacon, our Hunan Xiangxi bacon belongs to smoked bacon. (Although it is not a snack, but this dish I will do, so forced to pretend a b)

We will kill a pig every year in every household, remove to stay some fresh edible pork outside. The extra meat is used as cured bacon. As early as the time of killing the pig the butcher will cut the pork into a strip, and then in a strip of cut pork through a hole, then with a straw raincoat leaves already prepared through the meat hole to tie a knot, and then these fresh meat into a very large tank inside the salt curing for a period of time.

After the fresh pork is cured, the meat will be hung to the fire hall, and then use the tea tree wither (that is, the residue of tea tree fruits after oil extraction, especially fragrant, can also be used for fishing, the effect is good.) Fire smothered smoke, smoked on a three days. Smoke this three days after the water basically dry and bacon on a light tea flavor.

In fact, this time the bacon has been counted as semi-finished products, the rest of the time do not have to do anything. Just normal in the fire hall room fire cooking, let the bacon slowly be smoked into jerky is good. And besides bacon, we will also make preserved fish, preserved duck, preserved chicken, preserved beef bazi, anyway, as long as the meat can be done this way.

Next it's time to talk about how to eat it, curing bacon may not be everyone's cup of tea, but how to cook with bacon, any random person in our village, even an elementary school student will!!!!

The cured bacon first boiled once, cook until the soup turns yellow can stop, and then in the bacon wash. This process is really mainly to clean the bacon and dilute the salt inside the bacon.

Put the cleaned bacon on a cutting board and cut it into thin slices, (we like to cut about 6 x 3 x 1 cm) and cook these slices half-cooked in water. Then change the broth once, (this broth will be left for the following meal, it is very delicious.) This time, in addition to the sliced meat, you will also put some dried bamboo shoots and dried tea tree mushrooms soaked to a half-full state.

Even after two times of water, in fact, the soup is still a little salty (yes, the salt put super much, if you buy bacon after two times of water is not salty, must be a fake), this time the dried bamboo shoots and tea tree mushrooms will absorb the excess salt.

The salt in the broth will fill the dried cells of the mushrooms and bamboo shoots to the brim, and will repel the water that was sucked in by the immersion, so that the flavor of the broth will become not too salty, not too salty, just right. (Principle reference high school biology knowledge, the role of the cell wall!!!)

Pictures found on the Internet, in fact, my dishes will have a lot of soup

Waiting until the dried bamboo shoots and tea tree mushrooms are completely full of this dish is almost complete, this time the bacon after a few cooking has become soft and hard suitable for the fragrant and delicious, and the dried bamboo shoots and mushrooms in addition to the return to the freshness of the crunchy, tender and refreshing in addition to the bacon is more of an aroma. In fact, half of the effort and flavor of this dish is in the dried bamboo shoots and tea tree mushrooms. The so-called big work is not clever, back to basics is the meaning of this, only to play the flavor of the material itself, is the real meaning of cooking, both nutritious and delicious.