Where is the best bacon! How to make bacon delicious

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. Among them, the most famous belongs to Hunan bacon. Hunan bacon has the same surface and inside, cooked and cut into slices, transparent and shiny, bright color, yellow and red, taste mellow and fragrant, salty and palatable, rich incense, fat not greasy, thin and not stuffed teeth, not only unique flavor, but also has the effect of appetizing, going to cold, eliminating food.

If you want to eat authentic Hunan bacon, you have to go to Xiang Siji, bacon wants to be delicious, you must have Hunan farmhouse local pig breeding pigs live in a clean "pollution-free mountain forest environment, fresh air, less bacterial content, through scientific free-range breeding, to ensure that pigs play freely. Enjoy the personal care. Only such pigs have a tender and elastic meat.

Due to the large amount of free-range breeding since childhood, the amount of exercise, the fat gradually penetrates into the muscle fibers, and its intermuscular fat is greater than 4%, while the ordinary intermuscular fat is only 1%-2%, and the intermuscular fat content is an important factor affecting the taste of meat.

As the old saying goes: (I'd rather eat fat and thin, not thin and fat). The breeding cycle of Tushan pig is more than 12 months, the fat layer is thick, the fat melting point is high (the higher the fat melting point, the better the taste of the meat, the more fragrant), and the growth period:

The growth period is about one year, and the physiology reaches full maturity. Even fatty meat is not as greasy as regular pork. After being cooked, the meat is fragrant, fat but not greasy, as if going back to decades ago, when I was a child, the stewed pork at home was the scene of the surrounding fragrance.

The bacon in Jia Ling Village, Qi County, Shanxi Province is very good

Let's go to Sichuan, Sichuan's bacon is more famous and there are more delicacies.

In general, I think bacon is very delicious, when eating bacon we can first boil and then steam, so that the moisture in it can slowly penetrate into the meat tissue, on the other hand, it can also effectively remove too much salt in the smoked meat, so it is actually safer to eat. In addition, some people will cook bacon in cold water first, which is actually a very good way.

A few days ago, a friend gave me some smoked bacon, a specialty of my hometown, and I could smell a faint smell of smoke without getting close. In order not to waste the hearts of your friends, solve it right away!

Ingredients for fried garlic sprouts with smoked meat.

150 grams of garlic sprouts 300 grams of smoked bacon.

2 grams of salt 2 slices of ginger.

A small piece of white onion and a clove of garlic.

The method of stir-frying garlic sprouts with smoked meat.

Step 1: After washing the smoked meat, put it in boiling water and cook for about four or five minutes, then remove and drain.

Step 2: Slice the smoked meat into thin slices (thickness is preference).

Step 3: Wash the garlic sprouts and cut them into sections.

Step 4 Shred the ginger, slice the garlic, and chop the green onion.

Step 5: Heat the pan without oil, add the smoked meat and fry it over low heat to remove the oil from the meat, and then stir up the meat.

Step 6: Heat the base oil, add the green onion, ginger and garlic and stir-fry until fragrant.

Step 7: Pour in the garlic sprouts and stir-fry until cooked, add a pinch of salt to taste.

Step 8: Pour in the smoked meat and stir-fry for a while.

Step 9: Garlic sprouts and smoked pork are a perfect match!

Step 10: Let's try it!

Cooking tips for stir-fried garlic sprouts with smoked meat.

1. Smoked meat is the product of pickling and smoking, boiled before eating, to remove the excess salt of the ash layer dust, as well as the taste of smoke, and it was originally a little black, cook it more beautifully. 2. Because the smoked meat itself is salty, you don't need to add too much salt, just add a little to the garlic sprouts.

Stir-fried smoked pork with pepper and carrots].

Ingredients: half a pound of smoked meat, 1 carrot, 1 sharp pepper, a little garlic and ginger Production methods and steps:

Step 1: Prepare the smoked meat first, then wash it, wash it several times, and put it in the pot to steam until soft.

Step 2: Cut the steamed smoked meat until soft.

Step 3: Wash the peppers and carrots, cut them and set aside.

Step 4: Put the sliced smoked meat in the pan and burst the aroma and lard.

Step 5: When the lard bursts, add the ginger and garlic and stir-fry for 3 minutes.

Step 6: After 3 minutes, add the peppers and carrots and stir-fry together.

Step 7: Wait until the carrots and peppers are evenly cooked and ready to cook.

Step 8: Stir-fry the smoked meat with peppers and carrots, and it's done.

Tips] 1Smoked meat should be washed several times because the surface is dirty, so be sure to wash it vigorously. 2.

The smoked meat should be steamed until it is soft before cutting, otherwise the meat will be too hard to cut. 3.There is no need to add salt to stir-fry, because when making smoked meat, a lot of seasonings and salt are put to marinate, so there is no need to put salt when stir-frying.

Bacon can be sautéed with garlic. Not only does this dish look and smell, but it also makes the bacon more chewy.

Wash the meat, soak it for a while, and then put the meat and condiments into the pot to cook. After that, pour some sugar and tea leaves with tin foil, then put it at the bottom of the pot, cover the meat on top and start smoking. Finally, it depends on the color of the meat, and it is very delicious to take it out after the meat is cooked.

You can cook this meat in advance and smoke it after it has been flavored, so that the taste will be a little more delicious.

Wash and cut the bacon into strips for later use, wash and shred the green and red peppers and set aside.

Peel and cut the garlic and set aside, wash and chop the garlic sprouts and set aside.

Put the cut bacon strips into the pot, stir-fry repeatedly, fry out the lard, don't fry for too long, lest the bacon dry up, the taste is not good, and the time for frying is not too short, too short, there is too much oil in the meat, and it will be too greasy to eat. Add the chopped garlic and stir-fry to make it fragrant, add the chopped green chili pepper and red chili, add the chopped garlic sprouts, stir-fry quickly for a while, add an appropriate amount of salt, don't put too much, because the bacon itself is salty, add an appropriate amount of chicken essence, get out of the pot, and the delicious bacon is ready.

Guizhou. Guizhou's bacon is cured and smoked, and the finished bacon is placed in a room and smoked with pine and cypress branches. Guizhou's bacon has a strong smoked flavor, because there is no special addition of other spices, and it tastes like the original bacon fragrant, sliced and stir-fried, or made Guizhou's characteristic bacon rice balls, the taste is very good!

In particular, the cured pork knuckle meat is a must.

Xiangxi, Hunan. When it comes to the most authentic bacon, Xiangxi bacon is the most prestigious. Xiangxi bacon has been smoked for a long time in the production process, and many of the burning stumps have a special fragrance, so although the bacon smoked in this way is old and withered, its taste is salty and fragrant, oily but not greasy, chewing in the mouth full of relish, teeth and cheeks are fragrant and favored by consumers.

Sichuan. We all know that Sichuan is a city that likes to eat spicy food in this area, people like to put a lot of chili peppers in it when making bacon, so the taste of bacon made is also very different from that of other cities, and the bacon in Sichuan tastes more spicy. Those who love spicy food should prefer to eat Sichuan bacon.

Guangzhou. Bacon clay pot rice is everyone's favorite, Guangdong's bacon clay pot rice is a must, generally made in autumn. As the saying goes: the autumn wind shouts, eat cured meat. Guangdong's bacon is even more sweet and refreshing, fragrant and mellow.

Yunnan. In Lijiang, after the pig is killed in winter every year, the soft chops (i.e., tendon chops) of each pig are used as the main ingredient for marinating, because the soft chops have more meat. After choosing, put it in a large jar, sprinkle it with salt, spread it evenly, marinate, cover it with gauze to keep it ventilated, and wait for a month or a month and a half to dry it, and then it can be eaten.

Bacon is a specialty of Sichuan, Hunan, Guizhou, etc. Bacon is made by adding peppercorns, fennel, sweet noodle sauce and other condiments to the pork belly and simmering it over a slow fire. Most of them are cold smoked, because hot smoking will cause the meat to become soft and rotten, which is not only easy to crumb, but also easy to spoil.

When smoking, you can use pine and cypress, artemisia and other fireworks to slowly smoke and dry, in this process, pine branches, artemisia and other aromas will also be soaked into the meat, and the taste will be better. <

Bacon is a specialty of Sichuan, Hunan, Guizhou, etc. The bacon is made by adding peppercorns, fennel, sweet noodle sauce and other condiments to the pork belly and simmering it over a slow fire. Most of them are cold smoked, because hot smoking will cause the meat to become soft and rotten, which is not only easy to crumb, but also easy to spoil.

When smoking, you can use fireworks such as pine and cypress, artemisia and other fireworks to slowly smoke and dry, and in this process, the fragrance of pine branches and artemisia will also soak into the meat, and the taste will be better when eaten.

The bacon recipe is as follows:

Bacon is made by simmering pork belly with condiments such as peppercorns, fennel, and sweet noodle sauce.

Method. The production of Chaigoubao bacon is roughly divided into three stages: preparation, cooking and smoking.

When preparing the material, choose 100 catties of second-grade meat with about one inch of fat, cut into large pieces of five inches square, and the thickness is generally about one and a half inches. Ingredients in the first pot: large ingredients, Sichuan pepper, spices, cinnamon, cloves, sand kernels.

In addition, when preparing green onions, ginger, garlic, sweet noodle sauce, and boiled meat, the loin is added first, and the other pieces of meat with skin are layered on top. In addition, add two catties of green onions, half a catty of garlic, an appropriate amount of salt, and finally add water to submerge the meat pieces, and after boiling over low heat, then put sweet noodle sauce, black noodle sauce, sauce tofu, sauce and vinegar.

After boiling, turn the meat pieces up and down and continue to simmer over low heat, turning the pot every half hour, about 2 to 4 hours.

Because the meat is cooked over a slow fire, the oil layer is tightly covered with the broth, and the flavor of the condiments in the pot can all enter the meat, so the meat is fragrant, which is the key to making Chaigoubao bacon. When smoking, drain the oil soup, put it on the iron grate, put cypress sawdust in the iron pot under the iron grate, three to four taels, cover the pot, heat it with slow fire for 15 minutes, you can get out of the pot, so that the chaigoubao bacon made has the characteristics of color, fragrance and taste, and is deeply loved by the eaters.

First put the meat in boiling water and boil it, scoop it up and cut it into cubes, add an appropriate amount of sugar to the pot, then stir-fry the meat, and finally add other seasonings to the water, simmer over low heat until the meat is cooked thoroughly, and then put the pot in a bowl.

During the Qianlong period of the Qing Dynasty, there was a man named Guo Xi in Chaigoubao Town, Huai'an, who opened a bacon shop. He summed up the experience of the predecessors in making bacon, created a set of unique production technology, so that the value of Chaigoubao bacon doubled, according to legend, the Eight-Nation Coalition invaded China, the Empress Dowager Cixi and the Guangxu Emperor fled, passing through Chaigoubao to eat, the Chaigoubao bacon quite appreciated. Since then, it has been ordered as a tribute by the Empress Dowager Cixi.