How to make bacon delicious in the south, how to make bacon delicious in Hunan

Buy meat first, then pass the water with salted water, rub it with a little salt and go to dry, the sausage is sliced and mixed with seasonings, and put it into the big pig intestine to dry!

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.

Here's how northerners make bacon:

1. Cut the meat into strips about an inch wide.

2. Don't wash it, cut meat, directly smear salt, be sure to wipe evenly, it is best to rub hard.

3. Put it into the water tank, cover it, you can, generally marinate for about 10 days, this tank of meat, is the whole family for a year.

4. Start drying, like corn hanging under the eaves. Dry for about 10 days.

5. Take it back, in order not to let the meat dry, hang it on the top of the pot table, and often use the steam smoke for cooking to maintain a certain amount of moisture. To use, cut off a piece of stir-fry.

The bacon that can only be eaten in the countryside is simple and easy to make, and it is fat but not greasy, strong and refreshing.

1. Spread the salt evenly on the meat. The amount of salt used is generally 10 catties of meat, and about 8 taels to 1 catty of salt are used.

2. Then put it in an enamel basin, cover it and marinate it for 7 days. You can turn the tank once in the middle and swap the top and bottom meat.

After the day, take out the meat and pierce the skin at one end of the meat with the tip of a knife, and tie it with a hemp rope knot.

4. Hang the meat pieces in a sunny and ventilated place and dry them for 3 to 5 days. The northern climate is dry and sunny, and it can be dried for 3 days.

5. The climate in the north is dry, in order to prevent the bacon from being completely dehydrated and turning into a "bacon stone", it can be sealed and stored in a plastic bag after being cut.

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.

It's almost the Chinese New Year, and it's a good time to marinate bacon. Many middle-aged and elderly people prefer the delicacy of bacon, so you might as well marinate some cured meat by yourself, which is hygienic and saves money, and you can feel the strong flavor of the New Year. Here is one of the easiest ways to make bacon, which is guaranteed to be learned by everyone.

Preparation. Choose half-fat and half-lean meat, cut it into strips 3 to 5 cm wide, do not wash and marinate the meat after cutting, buy some coarse-grained natural sea salt, spread it evenly on the meat, it is best to rub it with a little force when applying salt, put it in a ceramic or ceramic container, and then cover the lid and marinate for 7 days.

Drying. After 7 days, take out the meat and pierce the skin at one end of the meat with the tip of a knife, tie it with a hemp rope knot, and then hang the meat in a sunny and ventilated place and dry it for 3 to 5 days.

Stockpile. Bacon has strong preservative ability and can be stored for a long time, generally for 3 months.

Pork to taste.

Salt to taste.

Star anise: Appropriate amount.

Fennel to taste.

Sichuan peppercorns to taste.

Ginger to taste.

Method steps.

Take a cloth and dry the pork.

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**, pour salt into the pan.

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Add star anise, Sichuan pepper, ginger, fennel and other spices and stir-fry.

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Stir-fry until the salt turns brown, then take it out and let it cool down.

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Coat the pork in sautéed salt.

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Place another layer of table salt on top and let it sit for 5 days.

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Take out the pork, tie it with a rope and hang it in a cool place to dry it.

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The methods of marinating bacon in various parts of the south are also different, such as Guizhou and Sichuan, Sichuan's is also divided into spicy and sweet and spicy, generally the meat is bought back with three percent of the fat, seventy percent of the lean meat, and then cut the meat into small pieces, or beat it with a meat grinder, don't beat it too much, put it on the seasoning to make bacon, marinate for 24 hours, and then put the pre-cleaned casing on the machine, pour the bacon into it, put it in a cool and ventilated place, or hang it in the cooking chimney to smoke, It can be consumed after a month.

It is most suitable to make bacon after the winter solstice, and the bacon made before the Great Cold is preserved for the longest time and is not easy to change its taste. Here's how to make bacon:

Ingredients: 500 grams of pork belly.

Excipients: 25 grams of salt, 45 grams of light soy sauce, 15 grams of dark soy sauce, 15 grams of white sugar, 15 grams of high liquor, 10 Sichuan pepper chicken pieces, half star anise.

1. After washing the pork belly, cut it into an appropriate length, absorb the water with kitchen paper, put the pork belly into a large basin, pour all the salt in, and slowly knead it for about two or three minutes, so that each piece of meat is evenly covered with a thin layer of salt, try to rub until the salt is eaten into the meat, cover with plastic wrap, and marinate for about an hour!

2. Pour everything except liquor into a small basin in the remaining accessories, heat until mixed evenly, a little smoking, and let cool for later use!

3. Add liquor to the thoroughly cooled excipients and stir well!

4. After marinating, the pork belly will normally come out of the water, pour the water, put the two fresh-keeping bags together, put the pork belly in, and then pour all the auxiliary mixture into it, and tie the innermost fresh-keeping bag to exclude the air, and then tie the outer fresh-keeping bag to the air! Then roll the bag up and down, left and right, so that each piece of meat sticks to the liquid.

5. Put the whole bag in the basin, put it in the refrigerator and refrigerate, turn the bag down every day to ensure that every part of the meat is soaked almost, and it can be marinated for about 4-7 days!

6. Take out the meat after marinating, remove the peppercorns stuck to the meat, tie the meat with a rope, and dry it in a cool and ventilated place for about 7 days, soft and hard according to your preferences! Generally, I dry it until it starts dripping and collect it two days later! Just store it freezing!

Stir-fry, steam, shabu-shabu, stew, claypot rice, etc.

7. Finish the finished product.

Bacon generally starts about a month before the year, first apply salt to the meat, put it in a tank, store it for about half a month, and then take it out and smoke it, and when it comes to the New Year, it is almost ready to eat.

The best way to marinate bacon is in 10 degrees Celsius weather, which is what my sister told me when I bought bacon in Xiang Xiaowu, a famous specialty shop in Zhangjiajie, but like our hometown, it is usually before the Chinese New Year.

However, the best way to marinate bacon is in 10 degrees weather, which is what my sister in the store told me when I bought bacon at Xiang Xiaowu's house, but like our hometown, it is generally before the Chinese New Year, and the production process:

Ingredients: Pig inside.

Ingredients: salt, white wine, sugar, light soy sauce, dark soy sauce, star anise, Sichuan pepper, garlic, ginger, shredded chili pepper, vitamin C

How to marinate bacon:

1. The purchased meat does not need to be cleaned, and it is easy to breed bacteria when cleaned;

2. Fry the salt;

3. Wipe the meat with salt;

4. Pierce a hole at one end of the meat, put on the twine, and hang the meat to dry for about 3 hours;

5. Put the meat in a basin, first add half a bowl of light soy sauce and about two spoons of dark soy sauce;

6. Add a spoonful of sugar, about 40 grams of liquor;

7. Grasp the seasoning and meat by hand and marinate for about 12 hours;

After an hour, hang the meat in a cool place to dry, about 12 hours;

After an hour, put the meat back into the bowl with the spice and wipe the meat again with the spice;

10. Crack the star anise, cinnamon and peppercorns with a rolling pin and put them in the meat;

11. Prepare a few capsules of vitamin C, knock them into powder with a rolling pin and sprinkle them on the meat;

12. Add the minced garlic and ginger, grasp well and marinate for about 12 hours;

After a few hours, hang the meat in a cool and ventilated place until it dries, preferably after a week.