How to make bacon?

It is not difficult to cook home-cooked bacon. Just prepare the marinade and stew it. Look at the softness of the meat from time to time, and then wait for the delicious food to come out. Pickled bacon is simple, but it should be done according to the steps. As long as the bacon made according to Yuma's detailed method is delicious, novice Xiaobai can also 100% succeed. With its own brand of Baiji steamed buns and bacon, it is a delicious meat sandwich steamed buns. Although it can't be said to be authentic Shaanxi flavor, it is already delicious for my snack. After the cured bacon is cooked, the key is stew. Cook in the middle of the night and stew in the middle of the night to taste. The preserved bacon soup is thick and fragrant, and the fat and tender pigskin melts in the mouth.

Braised bacon

Ingredients: 550g pork belly or hip bone, scallion 1 root, ginger 1 root, and proper amount of water.

Marinated sauce package: 8 dried red peppers, 1 tsaoko, 2 nutmeg, 2g cumin, 3 star anise, 4 fragrant leaves, cinnamon 1, 2g pepper granules.

Seasoning: 30g light soy sauce, 20g light soy sauce, rock sugar 10g, salt 1 spoon, and 3 spoons of rice wine (optional).

Production method:

1. Prepare the ingredients used, soak the pork belly for half an hour to remove blood, clean it, cut it into pieces for later use, prepare the ingredients and braised pork, and do not add rice wine if there is none.

2. Put the ingredients of the marinade into the bag, cut the green onion into sections and slice the ginger for later use. If you don't have a set meal, you can directly fry with Chili.

3. Pour a little vegetable oil into the wok, add dried peppers and ginger slices, and stir-fry the fragrance.

4. Add chopped pork pieces and fry over medium heat until both sides are greasy and golden.

5. Pour clean water, the amount of water is less than 2 cm of pork, then add seasoning, soy sauce, rice wine, salt and rock sugar and mix well.

6. Cover the pot. After the fire boils, turn to low heat and stew for about 30 minutes.

7. After half an hour, open the lid, skim off the floating foam on the surface with a spoon, and continue to stew 1 hour. You can use chopsticks to clamp meat, and it's easy to clamp it in. Turn off the gas stove and soak the meat in the soup for the night. It's best to eat with Baiji steamed buns the next morning.

8. Wash the green peppers and chop them with the braised pork.

9. Cut Baiji steamed buns from the middle, add chopped green peppers and braised pork, and the meat folder is ready. Baiji steamed buns can be bought or boiled. I always do it myself. It's simple. 300 grams of flour, 2 10 grams of water and 3 grams of yeast are kneaded into a ball and divided into small doses.

10, fragrant, appetizing and delicious.

Tips:

1, pork belly is the first choice for making braised bacon, followed by buttocks. Don't use lean meat, it's not fragrant enough.

2, braised pork ingredients are commonly used seasonings, if not, it is not a big problem to lack one or two.

It is suggested to cook the cured bacon in the afternoon or evening. It's better to soak for a night after it's done.

4. If you can't finish it, refrigerate it in time and finish it within three days.