How to make Hebei Wuqiang bacon?

People in Hebei really have a soft spot for smoked food. 14 years, they went to Baiyangdian to buy a lot of duck eggs and all kinds of smoked fish, and ate them for a long time. The bacon in Wuqiang County, Hebei Province was eaten at a friend's house. He said that his mother's local bacon making skills are very famous. Wuqiang bacon is different from other parts of the motherland in that it is smoked with plants, but with white sugar.

1. Cut the meat into 250g chunks, soak it in clear water for 20min, and scrape it clean.

2. Boil the water in the pot and remove the meat.

3. Put water, spices and spices (20g salt, 25g sugar, 3g star anise, 5g cinnamon, 2g pepper, 5g white pepper, 30g soy sauce and 8g Daqu liquor) into the pot, and then simmer for 40 minutes 1 hour.

4. Take out the cooked meat and put it on the grate of the smoking pot. Add sugar to the pot, heat until yellow smoke appears, cover the pot and leave the fire, and smoke for 2 hours.

It will be ready in about minutes.

In Wuqiang, bacon is mostly used for stews in large pots. Put cabbage, vermicelli, bacon, tofu, meatballs, etc. Stew in a large pot until the cabbage is straight and the vermicelli can't be stewed.

In stew, all kinds of dishes borrow flavors from each other, which are miscellaneous but not chaotic. As long as you choose the right ingredients, the cauldron will be delicious and make you want to eat the second bowl.

Ingredients: 300g bacon.

Accessories: 200g sweet potato powder, 8 Chinese cabbage leaves, meatballs 10, 20 mushrooms, 2 potatoes and 3 coriander.

Seasoning: peanut oil, salt 15g, vinegar 5g, star anise 1, soy sauce 10g, sesame oil 2g and water 5g.

1. Slice the bacon, wash away the floating ash on the surface with warm water and control the dry water for later use;

2. Wash the mushrooms twice after soaking in advance, then squeeze out the water and cut everything in half with a knife;

3. Soak the Chinese cabbage in salt water for 15 minutes, and then tear it into small pieces by hand (the pieces to be torn in layers should be smaller when tearing the Chinese cabbage);

4. After peeling potatoes, cut hob blocks and wash the starch on the surface with water;

5. Cut the sweet potato vermicelli into appropriate lengths and soak it in warm water;

6. Wash coriander and cut it into small pieces, add proper amount of vinegar and a small amount of sesame oil and mix well;

7. Put a proper amount of peanut oil in the wok, add aniseed and stir-fry, then add bacon and stir-fry;

8. Stir-fry potatoes and mushrooms for 2 minutes;

9. Stir-fry the torn Chinese cabbage in an appropriate amount of salt fire until the cabbage becomes soft;

10, add appropriate amount of boiling water and soaked sweet potato vermicelli, cover the lid, bring to a boil with high fire, and then simmer until the vermicelli is soft and hard. 1 1, the vermicelli is almost stewed now, and the meatballs continue to be stewed on low heat until the meatballs are thoroughly heated (at this time, you can taste the salty soup and add salt appropriately).

12, mix in the mixed coriander before serving.

The ingredients in the cauldron can be adjusted according to your own preferences, such as kelp, tomatoes, fried tofu and so on. But bacon and vermicelli are essential.

Wuqiang bacon has bright color and attractive flavor, and its smoking technology has the functions of bacteriostasis and shelf life extension, which is the main way of traditional meat processing. With the development of cold storage technology, smoking is no longer important as a storage method, and its more important role is to improve the color and flavor of meat. Smoked flavor is one of the important qualities of smoked meat products. The flavor and color of smoke directly determine the quality of products.

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