How can Sichuan bacon be made fragrant and authentic, and then served with wine?

How can Sichuan bacon be made fragrant and authentic, and then served with wine? Sichuan bacon is a special snack in Sichuan, and it is one of the specialties of Sichuan. Its appearance is red as fire, and it is red and white after laser cutting. Bacon can be boiled, steamed, fried, etc. Delicious and refreshing, fresh and salty, smoky. Wine and rice are suitable, and the more you eat, the more addictive you become! Compared with other specialties in Sichuan, bacon has a higher significance, because it is one of Sichuan people's delicacies for the Chinese New Year and is indispensable for weddings and other banquets, just like Sichuan sausages.

Sichuan bacon is one of the specialties of Sichuan, but the practice is actually relatively simple. Today, I'd like to share with you how to make Sichuan bacon in Chinese version of Life. It is not only simple, but also pure in fragrance. I believe you can eat Sichuan bacon at a glance, so cook it yourself at home!

Sichuan bacon is delicious, fresh and salty. Bacon is fragrant and pure. The more you eat, the more addictive you become. The method is simple! Need food: pork belly or pork chop, salt, star anise, pepper, clove, fennel, rhizoma Dioscoreae Septemlobae, cypress branch, dried tangerine peel and poria cocos.

The first step is to choose pork belly or pork chop, and prepare 750g salt, 30g star anise, 20g pepper, 20g clove, 300g fennel, 20g kaempferia rhizome and 50g pepper in advance (the proportion of this spice is 50kg meat, if it is 10kg meat, the salt is only 3-4 liang).

Step 2: put all spices into the pot after grinding, then pour in salt, stir-fry until they are fragrant. Let the meat be evenly coated with salt and spices. The meat is salted and marinated in a jar for 3-7 days, and turned once a day. When the meat is taken out of the jar, it is rinsed with boiling water for 5 seconds, then dried and sun-dried for 3 days.

Step 3: Put the cypress branch, orange peel and Poria into a large iron pot or iron bucket. Use fire first, then change the smoke, so as to keep a distance from the sawdust. Smoke and color the meat, and then hang it at a naturally ventilated altitude. When the water is ready, it usually takes 15 days, and the bacon is ready. Smoked bacon, there must be someone watching! Don't wash the meat you bought!