Hubei people usually pickle bacon after the winter solstice every year. The difference in the curing method is that it uses salt to add pepper and stir-fry, then mixed into fish and meat, marinated for several days, and then dried in the sun. Its flavor is unique, and the aroma of food is fragrant. It has the effects of appetizing appetite, dispelling cold, and promoting digestion.
Today's winter solstice, LG and I marinated the fish and meat together. A week later, when the weather is fine, you can get up and see the sun!
Hubei flavor bacon
By KayHeller
Recipe Recommendations
- grass carp More than 40 kilograms
- pork 10 pounds
- duck leg 4 pounds
- squab 2 only
- pepper powder 100 grams
- peppercorns 1 handful
- salt 2 pounds
- salty and fresh
- pickled
- several days
- ordinary
Steps for Hubei flavor bacon
1
Prepared seasoning.
2
Prepare pork and duck legs.
3
There are also 4 fresh grass carp.
4
Prepare a pot of boiling water, clean up the debris in the fish belly, and use a hot towel to dry the blood.
5
Also wipe the fish clean with a hot towel. Wipe pork, duck legs, etc. clean in the same way.
6
Pour the salt into a wok, add the pepper powder, and stir-fry over medium heat until fragrant.
7
I didn't think the pepper flavor was strong enough, so I added a handful of pepper grains; stir-fried the flowers with salt and pepper until slightly yellow.
8
Spread the fried flower and pepper salt evenly on the fish body, fish belly, fish head and other parts.
9
Spread pork evenly with pepper salt in the same way.
10
Apply a little more pepper salt to the bones of the duck leg.
11
Place the salted fish meat into the vat in staggered rows in order of size.
12
Seeing that there was still room for space, I pickled two more squab pigeons. After putting all the fish meat into a jar, sprinkle with a layer of pepper salt on the surface.Hubei flavor bacon Make Tips
1. Cover and seal the fish meat placed in the jar for 2-3 days. Remove and pour the fish meat into the jar once. Change the position of the fish meat placed under the jar with the one on top one by one, and seal the fish meat again for 3-4 days. The marinated fish meat in this way takes a long time to stand. My family usually eats cured fish and bacon during the winter solstice of the following year. 2. When the cured fish and bacon are dried in the vat, also prepare boiling water and dry the salt water on the taken out fish little by little. In this way, during the drying process, no oil and water will drip. 3. On the first day after drying in the vat, it is best to see the sun. The cured fish and bacon made in this way taste full of cured meat and aroma. 4. The cured meat pickled at this ratio must be very salty, but it will last for a long time. When eating, you can soak it in rice washing water for a while to reduce the salty taste. 5. The dryness and dryness of bacon can be controlled according to personal taste. If you don't like it too hard, you can have a shorter exposure. 6. Sun-cured fish and bacon can be broken down into small pieces, put into fresh-keeping bags, and stored in the freezer of the refrigerator. It is very convenient to take them as you eat. 7. It is best to marinate pork with fish, so that the cured meat will be more fragrant!