[sichuan Cuisine]—not Spicy Sichuan Cuisine Part 2—improved Sichuan Bacon

Name: [sichuan Cuisine]—not Spicy Sichuan Cuisine Part 2—improved Sichuan Bacon
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 500g Pork leg; Some bacon; Some Scallions; Some Sliced ginger; 2 tablespoons tea; 1 piece Tin foil; About 30 capsules pepper; 3 pcs Aniseed; 1 piece Cinnamon; 1 teaspoon Red yeast powder; 2 tablespoons Cooking Wine; 1 tablespoon Sweet noodle sauce; 1 piece Red fermented bean curd; 6 pieces crystal sugar; Some salt; 2 tablespoons Sugar

by Espresso light mood

4.9 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

2

I have eaten pure Sichuan bacon once, but it was brought back from my hometown by a Sichuan friend. The unique smoky flavor is still unforgettable. I checked the information on the Internet and wanted to do it by myself, only to find that it was really troublesome to do. I have requirements for the production environment, time and materials, and it is really not suitable for home operation.
The pure Sichuan bacon is made by marinating raw pork with salt and a lot of seasonings for about 1 week, then hanging it in a ventilated place for 12 hours, and then smoking it with pine and cypress powder and smoked material on a low fire. It is cleaned when eating. , Then add the ingredients and steam it for consumption.
Sichuan bacon is generally better cooked in Sichuan farmers. Farmers use firewood to cook the bacon by the way. It takes about a month to smoke to the best effect. It seems that it’s really not easy to eat pure Sichuan bacon, but it’s okay, we can improve it, and it tastes good. Below, I have tampered with the Northeast version of Sichuan bacon. Please give us your valuable comments. I implore the folks and elders in Sichuan not to throw rotten eggs at me. Who makes your food so attractive? I don’t want to copy it~~"

[sichuan Cuisine]—not Spicy Sichuan Cuisine Part 2—improved Sichuan Bacon

1. Wash the pork, put it in a container, add 1 tablespoon of salt, and marinate in the refrigerator for 1 day.

[sichuan Cuisine]—not Spicy Sichuan Cuisine Part 2—improved Sichuan Bacon recipe

2. Pour clean water into the pot, put the marinated pork into the pot, add all the seasonings, bring to a boil on high heat, turn to low heat and cook for about 3 hours until the meat is soft and rotten.

3. Remove and set aside.

4. Take a frying spoon and sit on the stove, and fold the tin foil into a small box.

5. Put the tin carton in the frying spoon, and then put the sugar and tea leaves in the tin carton.

6. Put a few chopsticks on the tin box to make a small shelf.

7. Put the cooked pork on the chopsticks.

8. Cover the pot, turn on high heat, turn off the fire when there is smoke from the pot, simmer for 10 minutes, then turn the meat over, and repeat the above operation until the color of the meat becomes satisfactory.
4. Let the smoked pork cool in the air, slice it into the plate and eat it. You can also stir-fry them with your favorite ingredients for hot food.
The color of the cooked meat with red yeast rice powder is very bright, and it is easier to color when smoked.