I once ate pure Sichuan bacon. It was brought back by a Sichuan friend from my hometown. The unique smoky taste is still unforgettable. I checked the Internet and wanted to make it myself to satisfy my cravings. Only then did I find that it was really troublesome to do it. There were requirements for the production environment, time and materials, and it was really not suitable for family operations.
Pure Sichuan bacon is made by marinating raw pork with salt and a lot of seasonings for about 1 week, hanging in a ventilated place and blowing for 12 hours, then smoking with pine and cypress powder and smoked material on low heat. Clean it when eating, and then add ingredients to steam and eat.
Sichuan bacon is generally better cooked in Sichuan farmers. Farmers use firewood to cook and bacon. It takes about a month to smoke it to achieve the best results. It seems that it's really not easy to eat pure Sichuan bacon, but it doesn't matter. We can improve it and it tastes good. Below is the Northeast version of Sichuan bacon I tampered with. Please give more valuable opinions and I beg the villagers in Sichuan not to throw rotten eggs at me. Who makes your food so attractive? I can't even want to copy it ~~
Sichuan smoked bacon
By MaeganPouros
Recipe Recommendations
- bacon appropriate amount
- onion appropriate amount
- ginger slices appropriate amount
- tea 2 tablespoons
- tin foil 1 bunk
- pepper 30 capsules
- aniseed the 3
- cinnamon 1 block
- red rice flour 1 teaspoon
- cooking wine 2 tablespoons
- sweet sauce 1 tablespoon
- red fermented bean curd 1 block
- rock sugar 6 pieces
- salt appropriate amount
- white sugar 2 tablespoons
Steps for Sichuan smoked bacon
1
Wash the pork, place it in a container, add 1 tablespoon of salt and wipe well, and place it in the refrigerator and marinate for 1 day.
2
Pour water into the pan, put the marinated pork into the pan, then add all the seasonings, bring to a boil over high heat, and turn to low heat and cook for about 3 hours until the meat is soft and rotten.
3
Remove it for later use.
4
Take a frying spoon and sit on the stove, fold the tin foil into a small box.
5
Place the tinfoil box in a frying spoon, then place the sugar and tea leaves in the tin carton.
6
Put a few chopsticks on a tinfoil box to make a small shelf.
7
Place the cooked pork on chopsticks.
8
Cover the lid and turn on high heat. Turn off the heat when smoke comes out of the pan. Cook for 10 minutes, then turn the meat over, and repeat the above operations until the color of the meat becomes satisfactory. 4. Allow the smoked pork to cool, slice and place it on a plate to serve. You can also stir-fry it with your favorite ingredients and eat it hot. The meat cooked with red yeast powder is very bright in color and is easier to color when smoked.