There is no place to smoke bacon, how to make bacon with a delicious sauce?

Put the whole pork belly into a basin, pour in white wine, sugar, salt, pepper powder, five-spice powder, pepper powder and grasp well, and then marinate for a week; When the time is up, hang the meat in a ventilated place and dry it until the water evaporates.

First of all, we prepare the bacon, as well as the sauce we like to eat, clean the bacon and cut it into slices, heat the oil in the pot, put the ingredients into the pot and stir-fry, and then put the ingredients into the pot, add the ingredients we like to eat, stir-fry evenly, and wait until the pot is out of the pot to enjoy this food, which is very delicious.

Prepare fresh bacon first, then prepare some auxiliary materials, pour the ingredients into the pot, stir-fry slowly, pay attention to the heat, not too long, the bacon that comes out of this way is very delicious.

Hello, 1. The time of pickling must be between the solar terms and heavy snow, too early or too late. From his name, we can also hear that bacon is the meat marinated in the wax moon 2, to buy the pork that is good at shouting, the hind leg of the pig, the most suitable for bacon, fat and thin, and the bacon made is neither firewood nor fat. 3. Try not to clean the pork you bought, if you clean it, you must dry it before pickling, don't take it, water to marinate, it is easy to deteriorate, and the second also affects the flavor.

4. The best salt for marinating pork is sea salt, and the meat that is marinated is delicious, 5. Marinated pork, as long as you put salt and spice powder, do not add soy sauce, or onions, ginger and garlic, these heavy flavors of Zheng You plum will affect the spicy taste of the bacon 6, the marinated bacon must be hung up with a rope, put it in a cool and ventilated place to dry, do not expose it to the sun 7, if encountered, rain and snow weather can not dry the cured meat, we need wood to burn the marinated meat to avoid deterioration.

Sauce bacon. Raw material recipe: 5 kg of pork, 175 grams of refined salt, 1 kg of sweet sauce, 20 grams of five-spice powder, 300 grams of sugar, 50 grams of white wine, 300 grams of mash, 50 grams of Sichuan pepper powder.

How to make it: 1.Raw material finishing: choose pork hind leg meat with skin or front sandwich meat, remove the big bones, and cut it into strips of about 1 kg.

2.Marinating: Spray a little liquor on the skin of each piece of meat first, which can soften the skin of the meat, make it easy to salt, and easy to cook soft, and can play a sterilizing role.

Then mix the refined salt with Sichuan pepper powder, wipe the inside and outside of each piece of meat, put it in a small jar (basin) and cover it, and marinate it for 4 to 5 days. During the marinating process, the meat pieces should be turned up and down once a day to prevent uneven salt taste and heat spoilage.

3.Sauce: After the meat is taken out of the tank, poke a small hole in the meat skin above each piece of meat with a sharp knife, put it on with hemp rope, and hang it in a ventilated place under the eaves to dry for 2 3 days.

When the moisture on the surface of the meat is dry, mix the sweet sauce, sugar, spiced noodles, and mash into a paste (if it is too thick, add a little soy sauce), and then brush each piece of meat with a layer of sauce with a clean brush. Be careful to brush it thinly and evenly, so that every part of the meat can be coated with the sauce. Cover the rest of the sauce and store it for next time.

After the first brush, wait for the meat to dry before brushing the second time. Brush this 3 or 4 times until the whole piece of meat is tightly covered with the sauce. Meat pieces with sauce should only be hung in a ventilated place to dry, not in direct sunlight, and flies should be prevented from laying eggs on the meat at all times.

It takes more than 20 days to make the bacon in sauce, and it is advisable to make it after the "winter solstice" and before the "small cold". If you make it early, the meat will not taste right, and if you make it late, you are afraid that you will eat it for the Spring Festival. After the "beginning of spring", the temperature warms up and the rain gradually increases, so it is not suitable for production.

First of all, there is bacon, and then dip it in the sauce and it's OK.

2.In the south, the habit of marinating bacon after winter is a must-have dish for Chinese New Year's Eve dinner. After a light snowfall, the temperature drops below 10 and the climate becomes drier, perfect for curing bacon.

After a light snowfall, bacon can be marinated. After 1 or 2 months of air drying, the bacon will be firm during the Chinese New Year. Bacon is also shelf-stable.

As long as it is not damp, it will not break for two years. The longer it takes, the thicker the bacon becomes. There are two types of common bacon, one is sun-dried and the other is smoked.

Smoked meats are more complex and require a wood stove. After the smoke of firewood is used for a period of time, a layer of smoke is formed, which is equivalent to a protective film, which can ensure that the bacon will not be bad for a long time and has a strong fragrance. To make smoked meat, it needs to be dry and smoked, so you can't use a nonstick pan.

Dry burning in a non-stick pan can damage the coating, causing the coating to peel off, and it will also produce harmful substances that make the bacon unhealthy.

3.During the processing of bacon, many vitamins and trace elements in the meat are lost in large quantities, of which the content of B vitamins, niacin and vitamin C is almost zero. Finally, as a common ailment of some processed meats, these foods are high in sodium.

For a better taste, more salt is often added to these foods during processing. The sodium content of 100 grams of bacon is nearly 800 mg, which is more than ten times the average content of ordinary pork. When eating bacon, salt intake also increases, and people with higher blood pressure may be affected.

First prepare the seasoning, then cut the pork into thin strips and wash it in boiling water, spread the salt on the body of the pork, then add white sugar, cooking wine, light soy sauce, Sichuan pepper, star anise for seasoning, and then put it in a container and put it in a clean, ventilated and cool place to dry for 5 to 7 days, so that it is done. This method preserves the original flavor of the bacon.

When making it, you need to clean the skin of the bacon, you can cut it into thin slices, you can stir-fry it with other ingredients, you can put in some pepper, put in some chicken essence, so that you can make the taste better, and you can maintain the original flavor.

When making it, you must control the smoking time, pay attention to the method of production, and add ingredients that can improve the taste to ensure the original taste.

If you want to maintain the original flavor of smoked bacon, you first need to dry it, and then you need to cover the lid of the pot and smoke it slowly over low heat.

Ingredients: pork belly.

Seasoning: Haitian flavor is extremely fresh, high liquor, edible salt.

Spices: star anise, cinnamon, Sichuan pepper.

Production method: First, change the pork belly into long strips (foodies can cut out meat strips of different sizes according to their preferences).

Production method, two, put the cut meat into the container, add salt, mix well with high liquor and marinate for five minutes.

Production method, three, gradually add the flavor of the extremely fresh, while mixing the taste of the extremely fresh.

Production method, three, gradually add the flavor of the very fresh, and add the flavor of the very fresh while mixing.

Production method, three, gradually add the flavor of the extremely fresh, while mixing the meat to add the flavor of the extremely fresh.

Foodies add very fresh soy sauce according to their different preferences, like to eat salty (more salt, less soy sauce), like to eat the flavor of soy sauce (less salt, more soy sauce).

Fourth, put star anise, cinnamon and Sichuan pepper into the pot together, add water to boil spice water (the boiled water should not be too much), cool and add it to the container and mix well.

Production method, five, marinate the mixed sauce meat for two to three days.

Production method, six, put the cured bacon on a rope and hang it in the sun to dry.

Production method, six, the marinated bacon is threaded on a rope and dried. (Dry during the day, take it back and put it in the sauce marinade at night, so that the bacon can fully absorb the sauce marinade), and so on until the sauce marinade is fully absorbed.

Production method, seventh, the bacon that has absorbed the sauce marinade can be dried for two to three days, and the sauce and fragrant bacon will be ready. (The drying time should not be less than 7 to 8 days).