The method of making bacon The method of bacon .

Spices? Huh....Bacon is very fragrant, but it doesn't use spices....There are not so many spices in the countryside....My family does it every year....After killing the pig every year....Divide the meat into pieces....Salted on....Don't be afraid of too much salt....If you don't have it, it will stink....After a few days, you can smoke it....Burn the wood and smoke it....The fire should not be too big....Take your time....If there is camphor wood, burn it with camphor wood....This kind of drunken meat is the best...It's about a month to smoke...The delicious bacon came out....It won't break for two years....Wow....It's all drooling....Huh....Hope I have to help you....The most important step is to put salt...How much is not to be mastered....The size of the meat should be moderate....The fire can't be too big....

You buy some pork belly and come back, it's not good if it's too fat, it's not good if it's too lean. Don't be too big. It won't stay long, so don't get too much at once.

You add some salt, not too salty, just coat the surface. If there is pepper, sprinkle a little on it, sprinkle some star anise powder, and then hang it in a ventilated place, now that the weather is cold, it will be quite delicious to hang for a few days!

Ingredients: Long strips of pork belly (wash and blow dry).

Marinade: Sichuan pepper, star anise, tangerine peel, cinnamon leaf, five-spice powder, dried chili, ginger, garlic, green onion, sugar, salt, sorghum wine, light soy sauce, dark soy sauce, water.

Method: Put all the marinade into a pot and cook over low heat for 15 minutes to make the flavor and aroma completely integrated, turn off the heat and cool, add 4 tablespoons of sorghum wine, stir well, put in the pork belly strips and marinate for 8 hours, during which it is turned many times to achieve an even flavor. Take out the meat strips and wipe them dry, string them with a rope, and hang them in the sun for about 3-7 days.

Buy back the pork belly, cut it into strips and wash it, then put in water (put in the pork when the water in the pot starts to bubble), drain the water, sprinkle with salt flowers (put salt lightly according to each person's taste), dry it for one day, soak it in white wine for one night when it is taken back at night, and dry it again the next day until it is dry. To make bacon, you must put wine to make it fragrant.

You're not talking about bacon, it's wind-blown meat, and the taste of bacon is much worse.

The bacon is smoked, generally smoked with the shell of white tree, pine tree + grain, and it is generally smoked for two or three days. If you don't do much, I recommend adding more rice and beans to the tree for smoking, it tastes terrible :))).

Delicious bacon DIY

1: Cut the meat into 5 wide strips.

2: Spread evenly with salt.

3) Marinate for 3 to 5 days.

4: Remove the meat.

5: Hang until 30 days.

We make bacon there by adding salt to the fresh meat, marinating it for a few days, and then drying it, of course, only in winter. Very tasty!

The easiest way.

Buy the Golden Palace bacon sauce directly, smear it, and air dry it

The best of my Sichuan production is to learn by yourself.

Isn't it convenient to go to the supermarket and buy ready-made ones?

Spices and so on are developed, and then taken to cool.

Bacon tastes better this way.

Materials. Ingredients: 300 grams of bacon, 1 cauliflower, half a carrot, 2 celery stalks, 6 green garlic seedlings.

Ingredients: 1 green onion, 4 dried red peppers, a little soy sauce, a little salt.

1. Rinse the pork bacon with clean water.

2. Cut into thin slices, the fat and lean meat have distinct lines, revealing the aroma of meat.

3. Divide the cauliflower into small pieces, cut the carrot diagonally into slices, and cut the celery and garlic into inch segments.

4. Pour a little oil into the wok and stir-fry the chopped green onions until fragrant.

5. Pour the bacon into the pot and stir-fry.

6. Add four dried red peppers and stir-fry.

7. Pour in a small amount of soy sauce.

8. Add cauliflower, celery and carrots to the pot and stir-fry.

9. Sprinkle a little salt and pour a little hot water.

10. Pour all the meat and vegetables into the casserole, turn to low heat, simmer for about 5 minutes, and sprinkle green garlic sprouts before leaving the pot.

Bacon is a way to preserve meat, but it has its unique bacon taste, but the bacon produced by different methods is quite different. Below I will share with you how to make bacon, I hope you like it.

Preparation of ingredients. 1500 grams of pork, appropriate amount of millet, appropriate amount of dried orange peel, appropriate amount of sugar, ginger, salt, star anise, pepper, light soy sauce, soy sauce, appropriate amount of liquor.

Methodological steps. 1. Wash the pork, control the water, cut it 4 to 6 cm wide, and put it in a basin;

2. Then crush the star anise and Sichuan pepper, mince the ginger and put it in a basin, and add sugar;

3. Add light soy sauce, soy sauce and pepper, mix well, seal and marinate for 10 days, then take out and air dry for about 5 days;

4. Put 1 handful of millet and an appropriate amount of sugar in a wok, then drape with dried orange peel and put a stainless steel grate;

5. Put the dried bacon on the stainless steel grate, cover the pot, smoke over a slight fire, and smoke for about 1 hour.

Tips: When smoking, turn on the pot every 20 minutes to avoid smoking.

Preparation of ingredients. 3 catties of pork belly, 90 grams of light soy sauce, 70 grams of dark soy sauce, 50 grams of salt, 30 grams of rock sugar, 30 grams of white wine, appropriate amount of Sichuan pepper, and a little star anise.

Methodological steps. 1. Wash the pork belly, dry it and put it in a basin;

2. Then add light soy sauce, dark soy sauce, salt and sugar, as well as Sichuan pepper, star anise and white wine;

3. Mix well, cover and marinate for 3 days, take it out and dry it in a cool and dry place;

4. After about a week, you can see a lot of oil coming out of the meat, which is almost enough.

Tips: When marinating meat, change the white wine to red wine, and the color will be more beautiful.

Preparation of ingredients. 100 grams of bacon, 200 grams of garlic sprouts, appropriate amount of green onions, ginger and garlic, 6 dried chili peppers, chicken essence, salt, steamed fish soy sauce, five-spice powder.

Methodological steps. 1. Wash the bacon and put it in the steamer and steam for 20 to 30 minutes;

2. Cut the garlic sprouts into sections, slice the bacon, slice the ginger and garlic, and shred the chili pepper for later use;

3. Put a little oil in the pot and stir-fry the bacon, add the green onion, ginger, garlic and chili shreds to fry until fragrant;

4. Then add the garlic sprouts, add half a tablespoon of salt, steam the fish soy sauce, five-spice powder, and fry until the garlic sprouts become soft;

5. Finally, add a little chicken essence to taste, and remove from the pot.

Tips: After the bacon is steamed, the stir-fried dish will not be so hard.