How is Xiangxi bacon made?

Xiangxi bacon is popular among consumers for its simplicity and delicious flavor. The main process is to cut the fresh pork into long pieces, each piece weighing 3 to 5 pounds. The salt in the pan frying hot, plus mixing the right amount of pepper. Piece by piece, rubbed with salt; then marinated together in a wooden barrel. After a week, the meat out of the barrel, hanging in the fire above the smoke and fire roast. However, a few days, white pork will slowly turn black, to finally become golden, you can remove the meat, the dust patted clean, a piece of grain into the warehouse, bacon is made. This made of bacon, can keep two or three years not bad. And the longer you leave it, the more flavorful it is.

The traditional methods of processing and making are as follows:

①Time of making: Generally after the winter solstice and before the beginning of spring, that is, from December 23 to February 6 of the Gregorian calendar, the processing period is about 40 days.

② raw materials preparation: salt, pepper, five-spice powder in moderation.

3 Salt and pepper marinade: meat, salt, pepper, five spice powder according to the ratio of 100:2:2:1, salt and pepper powder mix well and spare. As soon as possible after the slaughter of pork rubbed salt and pepper powder, it will be loaded into the vat marinade, large pieces of meat under the Ministry, small, thin meat strips put on the upper part, filled with wooden boards or film cover, do not need to turn. Marinade time for 5 days to 7 days, so that the salt and pepper powder fully dissolved stick in the meat strips.

4 smoke baking: the cured meat strips one by one through the rope hanging on the hanger above the fire hall, to the center of the fire hall to expand around. Meat from the fire hall 1.2 meters high ~ 1.6 meters, the use of winter farmers in the fire hall on the cooking, heating burning firewood to produce smoke and heat for smoking and baking. Smoking and baking the number of natural cooking and heating times appropriate, day smoking and baking night drying, hot and cold. General smoking period of 30 days to 60 days, fuel to charcoal forest, timber forest, sawdust, cake, hulls and other good, do not use garbage or waste paper, agricultural film burning smoke. Smoking fire should not be too large and too rapid, in order to prevent the outside dry inside. Meat should not be surrounded by bamboo curtains or agricultural film fences. Halfway through the hanging meat strips can be switched with each other.

5 off the shelf storage: after one or two months of smoking and baking, the meat gradually lose water and dry, the color from white to maroon, this time can be off the shelf to eat or storage. In order to extend the edible period, to ensure that the authentic flavor of bacon, can be used in the following four methods of storage: a good smoked baked meat hidden in the pile or husk of grain, the second is hidden in the sawdust, the third is to hang in the ventilated dry ledge, the fourth is to be parceled out with straw in a dry place.

To Xiangxi bacon as raw material dishes

1, green garlic fried bacon

Raw materials: bacon, green garlic, dried red pepper, pepper, soy sauce.

Practice: ① bacon soaked in warm water for half an hour, drained and cut into thin slices;

② green garlic washed and cut into sections, dry red pepper broken into small segments;

③ oil is hot, pour dry red pepper and peppercorns, after the aroma, pour bacon slices stir fry;

④ constantly stirring to the bacon fat portion of the transparent;

⑤ pour a little light soy sauce, stir fry!

Remarks: ①After the bacon is thoroughly cooked, add the green garlic and turn off the heat, using the residual heat in the pan to make the garlic half-cooked.

②The bacon itself is salty, and a little light soy sauce, so there is no need to put salt.

③The bacon is self-cured, not smoked, less smoky flavor of bought bacon, but the taste is also quite good.

2, bamboo shoots fried bacon

Raw materials: bacon, small bamboo shoots, ginger, dry chili, garlic, pepper, soy sauce.

Practice:

1) bacon first boiled in water, sliced and spare.

②After the oil is hot, pour ginger, millet pepper, dried chili peppers stir-fried over low heat.

3 add sliced small bamboo shoots, stir fry until 5 minutes cooked.

④Pour in the sliced bacon, add soy sauce, stir fry for a moment.

5) Add half a cup of water and cook over low heat until the juice is reduced.

3, Xiangxi bacon steamed loach

Main ingredients: 400 grams of bacon, 250 grams of loach, 10 grams of crushed dried peppercorns, 20 grams of edamame, 50 grams of vegetable oil, 10 grams of rice vinegar, 20 grams of green onions, 20 grams of ginger, 20 grams of cooking wine, 5 grams of salt, 5 grams of monosodium glutamate

Practice: ① bacon decoupled and sliced into uniform slices, blanch, over the oil and wait for use.

② pot of water, into the onion, ginger, cooking wine, under the loach blanching out.

3) bacon and loach put together in a bowl.

4 pot of oil, the dried pepper, black beans fried, put the seasoning, and then poured in the buckle bowl, steamed about 30 minutes, out of the cage after the reverse buckle in the plate that is completed.

Note: bacon selection of five-flower bacon can not be cut too thick, the loach to choose a slightly larger, to ensure that the loach is soft and rotten