The most delicious Chinese food of the year -- homemade Bacon

The most delicious Chinese food of the year -- homemade Bacon

Introduction:

"In the twinkling of an eye, more than half of the Spring Festival holiday has passed. You must be very happy. I wish you a happy new year and a good mood every day. I've never cooked bacon, and I never thought of doing it myself, because every year my mother would send me sausage and bacon, but there was no bacon. It's estimated that in my mother's mind, I had the impression when I was a child. We didn't eat bacon when we were young. We always felt greasy, and only when we grew up could we realize the flavor of bacon. Another reason why we don't make bacon is that we always feel that it's a huge project. Some time ago, I saw my friend Feiyan's diary, and the formula of salt and soy sauce was very clear. I suddenly had the impulse to try to make bacon myself. Send a picture of the drying process first. Click to view my blog, which has more detailed pictures http://home.meishichina.com/space-532464-do-blog-id-422734.html 。”

Production steps:

Step 1: wash and dry the meat.

Step 2: get the ingredients ready.

Step 3: prepare the spices to use.

Fourth step: in addition to the Baijiu, put other ingredients into a large pot, boil, stir until sugar melt.

The fifth step: cool and pour into the Baijiu and stir well.

Step 6: put the dried meat into the seasoning pan. If there is water on the meat, wipe it with kitchen paper and put it in the shade. Turn the meat once a day and marinate it for 7 days.

Step 7: after marinating the meat, string the meat with cotton rope and hang it on the balcony.

Step 8: just air it for about 10 days and cut it into small pieces.

Step 9: put it in the fresh-keeping bag and put it in the refrigerator.

Materials required:

Pork: 3 jin

Pork hind leg: 3 jin

Salt: 100g

Soy sauce: 350g

Veteran: 100g

Rock sugar: 50g

Highly Baijiu: 80 grams

Warm water: 200g

Zanthoxylum bungeanum: right amount

Dried pepper: 3

Ginger powder: right amount

Star anise: right amount

Cinnamon: moderate

Fragrant leaves: appropriate amount

Five spice powder: appropriate amount

Note: raw materials: 3 pounds of pork, 3 pounds of pork hind legs (8 pounds), 100 grams of soy sauce, 350 grams of soy sauce, 100 grams of sugar, 50 grams of high sugar Baijiu, 80 grams of warm water, 200 grams of dried pepper, dried pepper, 3 ginger powder, star anise, cinnamon leaf and five powder. When the temperature is high, you can put the pot on the balcony and cover the lid. 2. When drying bacon, hang it in a cool and ventilated place without direct sunlight. 3. In the past, we like to use raw bacon slices to stir fry directly. We always feel that the skin of the meat is hard. Today, it is steamed and sliced to stir fry. It tastes better and more elastic. 4. The formula is basically the same. In fact, later I thought that since I reduced the amount of meat, I should also reduce the amount of seasoning in proportion, so the final bacon is a little salty, but the taste is still great. When eating, take out a piece of meat, wash it and steam it for about 30 minutes. It can be sliced and eaten. It can also be used to fry green peppers, garlic sprouts, cauliflower, etc. It tastes great. Moreover, because the flavor of bacon is heavy, you can achieve good results without adding any other seasoning in the process of frying. Today, we fried a piece of bacon. Without adding oil, we directly fried the sliced bacon in the pot. After the oil came out, we put some scallion strips, and then put green peppers into it to stir fry. It's delicious for the next meal. I forgot to take a picture of this dish.

Production difficulty: ordinary

Process: salting

Production time: several days

Taste: spiced