Smoked meat

Bacon is made from spices added with Zanthoxylum, fennel, sweet sauce and so on.

In the Qianlong period of Qing Dynasty, there was a Guo Xi called a smoked meat shop in Chai Gou Bao Town, Huai'an. He summed up his predecessors'experience in making bacon, and created a unique manufacturing process that doubled the value of Chaigoubao bacon. According to legend, when the Eight-Power Allied Forces invaded China, Empress Cixi and Emperor Guangxu fled, they passed Chaigoubao to eat, and praised Chaigoubao bacon. After that, she was named tribute by Empress Dowager Ci Xi.

In the Qianlong period of Qing Dynasty, there was a Guo Xi called a smoked meat shop in Chai Gou Bao Town, Huai'an. He summed up his predecessors'experience in making bacon, and created a unique manufacturing process that doubled the value of Chaigoubao bacon. According to legend, when the Eight-Power Allied Forces invaded China, Empress Cixi and Emperor Guangxu fled, they passed Chaigoubao to eat, and praised Chaigoubao bacon. After that, she was named tribute by Empress Dowager Ci Xi.

Chaigoubao bacon skin rotten meat tender, consistent surface, bright color, mellow taste, fat not greasy, thin teeth, not only unique flavor, rich nutrition. Because the meat is smoked with cedar wood, mosquitoes and flies do not crawl in summer. Efficacy: it also has the functions of appetizing, removing cold and eliminating food.

Jialing bacon in Qixian County, Shanxi Province, is trying to convert a family-style food into industrial production, while maintaining the original flavor of its food, but also taking into account food hygiene and safety, this research and development itself is a very complicated process. After thawing, cleaning, shaping, pickling, cooking, fumigation, vacuum packaging, high temperature sterilization and more than a dozen strict procedures of the hard work. It can preserve the taste for a longer time.

The production of Chai Gou Bao bacon is divided into three stages: preparation, cooking and smoking. When preparing materials, choose fat about an inch of secondary meat 100 jin, cut into five inches square chunks, the thickness is generally about half an inch. Ingredients in the top pot: raw material, pepper, spices, cinnamon, cloves and Amomum villosum. In addition, the onion, ginger, garlic, sweet paste, boiled meat, first into the ribs, other pieces of skin meat layered code on top. Add two pounds of scallions, half a pound of garlic, salt, finally add water to submerge the meat, boil it slowly, then add sweet paste, black paste, soy bean curd, soy sauce and vinegar. After boiling, turn the meat upside down and continue to simmer over a slow heat. Turn the pan every half hour, about two to four hours. Because the meat is cooked slowly, the oil layer is strictly covered in the broth, and the sauce in the pot can be all into the meat, so the meat is delicious, which is the key to making Chaigoubao bacon. When smoking, drain the oil soup, put it on the iron grate, put cypress sawdust in the iron pot under the iron grate, three to four, cover the pot, and heat it slowly for fifteen minutes, then the pot can be made. The bacon of Chaigoubao has the characteristics of good color, aroma and taste, and is deeply loved by the eaters.

First put the meat in boiling water to boil, pick up and cut the cubes, add oil and sugar to the pot, then stir-fry the meat, and finally add other condiments to the water, boil it in small heat until the meat is well cooked, and then start a pot to serve a bowl.