How to make salted bacon in the Northeast delicious, how to eat bacon deliciously

You can bacon steamed eggs, bacon stir-fry...

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.

The practices of bacon are: boiling, steaming, stir-frying, fried rice, and barbecue.

1. Cook

Clean the bacon with warm water, boil the water over high heat, add ginger slices, peppercorns, onion knots, change to medium and low heat and cook for 20 minutes, cook and let the pot cool, cut into thin slices and eat.

2. Steaming

Clean the bacon with warm water, cut it into thin slices, boil the water over high heat, steam it for 30 minutes on medium-low heat, and eat it when it is steamed.

3. Stir-fry

The bacon is cleaned with warm water, cut into thin slices, first put it in the pot and fry it, the fire should be small, fry a little lard, and so the meat can be fried with a little edge, fry the material with fried oil, put garlic sprouts, ginger, garlic slices and fry fragrant, you can also put the vegetables to be fried according to personal preferences, such as: garlic sprouts, green peppers or cauliflower, etc., and quickly stir-fry the meat over high heat.

4. Fried rice

Wash the bacon and vegetables and cut them into fine cubes, stir-fry the diced bacon in a hot pan with cold oil, add onions, ginger, garlic and other condiments after the oil comes out, add diced vegetables and leftover Feng Dong rice and stir-fry, fry the leftovers and add salt and chicken essence to taste.

5. Barbecue

Wash the bacon in advance and cook it in a pot under cold water, remove it three minutes after the water boils, wash and slice it and set aside. When you go out camping and barbecue, smear it with barbecue sauce, honey, etc., and grill it before eating. The flavor is unique, and it can better absorb the fun of leisure and hands-on participation.

Stir-fried winter bamboo shoots with bacon are more delicious, and the method is as follows:Ingredients: 2 winter bamboo shoots, 250 grams of bacon, 2 Qinghui garlic cloves, 2 garlic cloves, 2 slices of ginger, 10 dried chili peppers, 15 grams of light soy sauce.

Steps: 1. Half a strip of bacon, wash, boil in a pot for 5-10 minutes, remove the warm water and wash the oil slick on the surface.

2. Slice. <>

3. Cut off the old roots of winter bamboo shoots, cut the epidermis longitudinally, peel off the shells, and wash them.

4. Cut in half and then cut into thin slices.

5. Bring the stupid water to a boil in the pot, put a little salt, blanch the bamboo shoots for three minutes, and then remove them. Pass with clean water, remove and drain.

6. Put oil in the pot, relax the oil, pour in the bacon and stir out the oil.

7. Pour in dried chili peppers, ginger, shallots and garlic, and stir-fry evenly.

8. Add light soy sauce, sugar, white pepper, and a dish of water.

9. When the juice is almost collected, pour in the bamboo shoots and stir-fry for 1 2 minutes.

10. Add chicken essence, pour in garlic sprouts, turn off the oak fire and stir-fry evenly.

11. a finished product.

The curing method of Hubei bacon.

Ingredients: two catties of pork belly (this is a demonstration, the actual amount of production is determined according to the needs of each family), 20 grams of Sichuan pepper, 100 grams of salt, and an appropriate amount of liquor.

Method: Step 1, stir-fry pepper salt. Wipe the water in the pan, put the peppercorns and salt in the pot, and stir-fry over low heat until the peppercorns turn brown and yellow. Turn off the heat and set aside.

Step 2: Marinate the meat. Spread the fried pepper and salt evenly on the pork belly while it is hot, and rub it several times, especially the skin of the meat, so that the meat can fully absorb the salt.

Step 3: Add liquor. After marinating the bacon, drizzle with an appropriate amount of liquor, and flip it up and down so that the meat comes into contact with the wine.

Step 4: Let it marinate. Put the meat smeared with salt and wine, put it in a large basin or sealed box, cover and marinate for three days, if there is enough marinated meat, remember to turn it over every day, and change the position of the upper and lower meat, so that the meat is marinated evenly and flavorful.

Step 5: Dry and air dry. Take out the meat that has been marinated for 3 days, prick an eye with a knife, tie a rope, hang it on the balcony or in an open and ventilated place, dry it for about a week, and air dry until the meat still retains a certain elasticity and moisture.