How to eat Xixiang bacon? How to make Hunan bacon delicious

Steps of fried sausage with bacon Steps of Xiangxi bacon fried sausage: 1 1 200g of bacon. The selection of bacon is very important, it must be authentic Xiangxi local pork, in order to get the authentic taste (when I was a child, at home, the bacon was smoked by my mother herself, and that taste could not be forgotten no matter how many years have passed.)

The Wangjia five bacon purchased on the Internet is the taste of memory. Steps of Xiangxi bacon fried sausage: 2 2 100g of sausage.

Look at the number of diners) Xiangxi bacon fried sausage steps: 3 3 3 Bacon and sausage are washed with warm water. Slice thinly and set aside.

If you want the bacon to taste more fragrant, you can put one side of the bacon skin on the fire and burn it first, which is called roasted skin, and then wash it all. When burning, it will splash out of the oil juice, when I was a child in my hometown, it was put on the fire pit to bake, and now the liquefied gas stove in the city has to be cleaned up after burning) Xiangxi bacon fried sausage steps: 4 4 Put the cut bacon sausage in the pot and add water to boil for 10-15 minutes.

First, the meat becomes softer, the cured meat flows out with the soup, and the cured meat flavor is more mellow; Come, you can remove the excess salt in the cured meat, so that the saltiness is appropriate) Xiangxi bacon fried sausage steps: 5 5 After cooking, filter out the excess water, fry the meat and sausage over low heat until fragrant, and slightly oil. The steps of stir-fried sausage with bacon in Xiangxi:

6 6 Auxiliary ingredients: Add green and red peppers and stir-fry over medium heat, soak in a little water to taste spicy, reduce the juice over high heat, and remove from the pot. The steps of stir-fried sausage with bacon in Xiangxi:

7 7 In this way, a plate of authentic Xiangxi bacon fried sausage with color and fragrance is made.

The best way to eat this bacon is to stir-fry it with celery and put some shrimp to make it taste even better.

How to eat Xixiang bacon, stir-fry, or stewed, or made into a dry pot.

The practice of stir-fried Hunan bacon.

Ingredients; 250 grams of cured beef, 100 grams of red peppers.

Accessories; 3 cloves of garlic, 30 grams of ginger, 30 grams of coriander, 5 ml of light soy sauce, 20 ml of cooking oil.

Steps. 1. Wash the cured beef, cut it into large pieces, put it in a pot and boil it in cold water for about 8 minutes.

Steps. 2. Take out the cured beef and cut the cured beef into thin and uniform slices.

Steps. 3. Wash the red peppers and cut them into rings; Slice the garlic and ginger, chop the coriander and set aside.

Steps. 4. Heat the pan, pour in an appropriate amount of cooking oil, pour the garlic and ginger into the pot and stir-fry for a while, then put the peppers into the pot and stir-fry together for about 2 minutes.

Steps. 5. Pour in the cured beef and continue to stir-fry for about 2 minutes.

Steps. 6. Pour in a small amount of cold water, after the water boils, pour an appropriate amount of light soy sauce, add coriander, mix well, and then put on a plate.

Steps. 7. Finished products.

Stir-fry and steam.

Bacon refers to the process of meat being cured and then roasted (or exposed to the sun). Bacon has a strong preservative ability, can prolong the preservation time, and adds a characteristic flavor, which is the main difference from bacon.

Bacon is not made in the month of wax, but bacon, the wax of the month of the month and the bacon of the bacon (xī) are not the same word in the ancient text, that is, the wax of the month is the traditional form of the wax, and the bacon of the bacon is originally a simplified word of the wax of the moon.

Therefore, the reason why bacon is called bacon, as for why people now read là instead of xī, in addition to the reason for simplifying the word so that the two characters are not different, it may indeed be related to the fact that bacon is generally made in the wax moon for Chinese New Year's Eve dinner.

Bacon is a type of cured meat in China, mainly popular in Sichuan, Hunan and Guangdong, but it is also made in other parts of the south, and is called "bacon" because it is usually cured in the lunar month.

Take out the basin after a few minutes, so that the steaming bacon is done.

Steaming, stewing, stir-frying, you can fry winter bamboo shoots, garlic sprouts, etc.

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Stir-fried bacon with dried radish:

1. Soak the dried radish in water for half an hour, then wash and cut it.

2. Cut the washed bacon into slices and garlic sprouts.

Wash and cut into sections, chop the dried red pepper and set aside.

3. Heat the pot, put a little oil in the pot, put the chopped dried radish into the pot and fry the water dry, then put it out, wash the pot.

4. Pour a little oil into the washed pot, add the chopped bacon and stir-fry for two to three minutes, add the chopped dried red pepper, put some water and cover the pot and simmer for a while.

5. When the water is about to simmer, put the dried radish in and stir-fry.

6. When the pot is about to rise, cut the garlic sprouts.

Put it in and stir-fry it until the fragrance is ready.

Stir-fried bacon with garlic:

1. Heat the pot, pour in a little oil, a few peppercorns, after the fragrance, pick out the peppercorns, pour in the cut bacon and stir-fry until the fat part of the bacon is transparent.

2. Pour in a little light soy sauce, stir-fry well, pour in garlic sprouts, stir-fry twice and turn off the heat.

3. Stir-fry the garlic sprouts evenly. Stir-fry the garlic sprouts twice to turn off the heat, and use the residual heat in the pot to make the green peppers reach a half-ripe state, and the taste is the freshest and most tender at this time.

Stir-fried bacon with chili:

1. Cut the chili pepper into cubes and chop the green onion and ginger.

2. Heat the oil in the pan, and add the green onion and ginger after the oil is hot.

3. Then put the bacon and stir-fry, after the bacon changes color and fragrance, add chili pepper.

4. Continue stir-frying, adding a little soy sauce and salt.

5. Add the chili pepper and stir-fry for two minutes.

Bacon can not only be fried and eaten, but also can be made into stewed rice, the soup of bacon is perfectly combined with rice dinner, delicious and easy to make, have you learned?

For the real bacon in Hunan Township, the skin should be dehaired and burned soft with fire, otherwise it will not be able to bite at all. Secondly, use hot water to wash the soot and burnt meat, etc., and you can use a knife to scrape or cut off the unclean places.

For those bought in the supermarket, it is better to wash them and steam them softly.

1. Bacon can be sliced and steamed and eaten directly, or it can be dipped in chili oil and other ingredients;

2. Slice the bacon and fry green peppers, garlic sprouts, cocoon, celery, etc., and add shredded ginger or slices, garlic slices or garlic leaves, shredded green peppers or dried chili powder and other ingredients.

Ingredients: bacon, parsley, red pepper, water chestnut, green onion, cooking wine, 2 grams of chicken powder, a little sugar, 5 grams of steamed fish soy sauce, 3 grams of Donggu soy sauce.

Specific methods: 1. First of all, because the bacon is relatively salty, after cooking, it should be soaked in water for more than 1 hour to fully remove the salt inside, and at the same time let the bacon absorb water.

2. Prepare a handful of washed small parsley, dissolve the larger one from the middle, and then cut it into small pieces for later use. Three oblique knives of the line pepper are cut into slices, red peppers are also cut into slices and put together to add color to the dish, ginger is cut into diamond-shaped slices, and the green onions are broken and cut into chopped green onions for later use.

3. After all the ingredients are ready, we start cooking, heat the oil in the pot, after the oil is hot, drain the bacon and put it into the pot for stir-frying, fry the fat oil inside, and pour it out to control the oil after the bacon is fragrant.

4. Leave a little base oil in the pot, put in the celery and stir-fry quickly over high heat for 30 seconds, fry the celery raw, add a little salt to the bottom taste, stir-fry to dissolve the salt, add a little less water, and stir-fry a few times to get out of the pot.

5. Heat the oil in the pot again, after the oil is hot, pour in the green onion and ginger and stir-fry a few times, pour in the green and red peppers and stir-fry together, after the fragrance is stir-fried, pour the celery and bacon into the pot.

7. Finished product. Precautions

1. Try to cut the bacon as thin as possible to remove the salt inside.

2. The bacon is relatively salty, and after it is boiled soft, it should be soaked in water for more than an hour to fully remove the salt inside, and at the same time let the bacon absorb water, so that the fried bacon is not dry, not hard, and chewy.

3. It is best to choose small parsley, which has no old tendons and a crisp and tender taste.

4. The bacon should be fully fragrant and fattened, otherwise it will taste more greasy.

Ingredients: bacon.

Green garlic and dried red peppers.

Sichuan pepper light soy sauce. The practice of stir-fried bacon with green garlic.

Soak the bacon in warm water for half an hour, drain and cut into thin slices.

Wash the green garlic and cut it into pieces, and break the dried red pepper into small pieces.

The oil is hot, pour in the dried red pepper and Sichuan pepper, after the fragrance comes out, pour in the bacon slices and stir-fry until the bacon fat part is transparent.

Pour in a little light soy sauce, stir-fry well, pour in the green garlic, and turn off the heat.

Stir-fry the garlic evenly.

1. Materials: Appropriate amount of soil salt, Sichuan pepper, and five-spice powder.

2. Pickle in salt and pepper powder: meat, salt, pepper, and five-spice powder according to 100:2:

In a ratio of 2:1, mix the salt and pepper powder well and set aside. As soon as possible, the slaughtered pork is rubbed with salt and pepper powder, and then it is loaded into a large vat for marinating, and the large pieces of meat are put down, and the small pieces and thin strips of meat are placed on the upper part, and after being filled, they are covered with a wooden board or film without turning.

The marinating time is 5 to 7 days, so that the salt and pepper powder fully dissolves and sticks to the meat strips.

3. Smoke: Hang the marinated meat strips one by one on the hanger above the fire hall, and expand to the surroundings with the center point of the fire hall. The meat strips are rice meters high from the fire hall, and the farmers use the winter to cook and heat the firewood on the fire hall to produce smoke and heat for fumigation.

The number of smoked and dried is appropriate for natural cooking and heating, and the day is smoked and dried at night, and the cold and hot are alternate. Generally, the smoking period is 30 days and 60 days, and the fuel is better than charcoal forest, timber forest, sawn wood powder, dry cake, chaff, etc., and should not be smoked with garbage or waste paper scraps and agricultural film. The flame should not be too large and too rapid when smoking, so as to prevent the outside from drying and growing inside.

Bamboo curtains or agricultural film fences should not be used around the meat strips. In the middle of the way, the hanging meat strips can be swapped with each other.

4. Off the shelves for storage: After one or two months of fumigation, the meat strips gradually lose water and dry out, and the color turns from white to brownish-red, so they can be taken off the shelves for eating or storage. In order to prolong the eating period and ensure the authentic taste of bacon, the following four methods can be used:

The first is to hide the smoked meat strips in the grain pile or chaff, the second is to hide in sawdust, the third is to hang on the airy and dry wall panel, and the fourth is to wrap the straw in a dry place.

Revealing the whole process of making Xiangxi bacon, this is the most authentic practice.

Steps of Xiangxi bacon.

1.1. Stir-fry, first put the spices and salt together in the pot, and fry the salt hot. Place the pork in the pan and tumble from side to side, allowing as much spices and salt as possible to stick to the meat.

2.2. Marinate, first spread a layer of fried spices and salt in the jar, then put in a piece of pork, and sprinkle some spices and salt on the pork, whichever is the case, and put the fried pork into the jar in turn.

3.3. Dry, after marinating in the jar for about 5 days, go out of the altar, hang the pork piece by piece through the rope in a ventilated place, and dry.

Cut off the dried beans and soak them in cold water and drain the water.

Cook the bacon in boiling water for 3 to 4 minutes, then cut off and put it in a bowl for later use.

Spices such as chili peppers are cut and ready.

Heat the oil in a wok and fry the bacon until the fat is transparent.

Add ginger, garlic and chili peppers, add some dark soy sauce, and remove the cooking wine from the pot and set aside.

Pour in the fried bacon and fry evenly, then add a small amount of water and cook for 2 minutesNote: Put a little less salt because salt is put in the bacon marinating process.

Xiangxi bacon is divided into two big steps: marinating and smoking.

Each small place has a slightly different approach. One is provided below as a reference:

1. Material selection: It is advisable to choose the best farmers to feed pork. One year is preferably the time of feeding.

2. Segmentation: Cut into long strips along the ribs of the pig. And make holes in each piece of pork to facilitate the skewering of the string of smoke.

3. Salting: Prepare enough salt, evenly smear each piece of divided pork with salt and stack it in the jar. The marinating time is about a week.

4. Take and dry: take out the marinated bacon, string the rope in the hole, and hang it on the smoker rack for half a day to a day to dry the brine.

5. Smoking: take fragrant wood materials and nut shells, bagasse, peanut shells and other materials, and light them to smoke and roast. Be careful not to light an open flame to prevent the bacon from burning.

The smoking process should not be too rushed. Speak a small number of times. It is recommended that the total smoking time of a day should not exceed 3 hours, and the cured meat will turn yellow after about 5 to 7 days.

After that, the smoking time is further reduced. Generally, the whole smoking time is about 45 days.

The specific operating procedures and time can be adjusted according to your own operational range. For reference!

When all the smoke is smoked and the bacon is golden brown, it is taken and hung in a ventilated place.

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To make delicious bacon, the selection of ingredients is very important.

First of all, there are many ways to use authentic bacon in Xiangxi (the bacon roasted by the farmer during the New Year is good).

1. Often.

Cut the bacon into slices, don't put oil, the bacon will have oil, put the bacon into the pot after cutting, and fry it until it is seven ripe, and then you can put the pepper (the fresh pepper is shredded, and the dry red pepper is directly broken by hand).

When putting salt, remember to put less salt, because bacon is originally put a lot of salt in the process of making it, and you can also put some water, (personal preference).

Finally, it can be out of the pot after suffocating.

2. Steamed bacon.

Cut the bacon and put the meat neatly on the plate, and then put the bacon in the pot and steam it, this method is very simple, and the bacon produced in this way, especially the fat of the bacon, is very fragrant and special.

Hope it helps.