Sichuan bacon is a kind of processed meat food, relying on salt dehydration to preserve freshness, relying on plant spices, microbial fermentation to increase the flavor and taste, according to the traditional practice is a natural and healthy food, of course, bacon contains more salt, should not eat more.
So how to make Sichuan bacon to be delicious?
One is to choose good pork
This truth everyone understands, the current feed pig grows fast, the piglet can be out of the bar in half a year, the flavor of the meat is not good, and the past grain pig grass feeding black pig taste is incomparable, the past pork fried back to the pot meat can be smelled from afar, a village who beat the tooth sacrifice knows. Now I can't smell it, the current white pork is not delicious, and it is impossible to make Sichuan bacon. Black pigs that have been stocked with farmyard ecology for more than a year and have not been fed any feed are the best choices.
The second is to choose good spices
A dish has the main ingredients and auxiliary ingredients, spices play a key role, spices are divided into plant seasonings and chemical condiments, we are familiar with monosodium glutamate, chicken essence are chemical seasonings, like watercress sauce, peppercorns this kind of plant seasoning. So we try to use plant spices when we cook. The quality of plant spices determines the quality of bacon, the most important thing in making Sichuan bacon is peppercorns, peppercorns can add flavor to fishy sterilization and preservation, and Hanyuan peppercorns have been used as tributes since the Han and Tang Dynasties, and have been recognized as the best for thousands of years. Of course, other spices also need to be of good quality, needless to say.
The third is good craftsmanship
Traditional Chinese medicine processing pays attention to nine steaming and nine sun, stuffed watercress sauce also pays attention to the sun and night dew, and sichuan bacon also pays attention to the sun and night wind, when
However, different localities have different processes, and they can make good bacon with different flavors. Traditional craftsmanship has a disadvantage, that is, time-consuming and manpower-intensive, modern "water bacon" production process is not time-consuming and laborious, but the quality is not good, if you want to make delicious bacon, you still have to choose traditional craftsmanship.
The fourth is good natural climatic conditions

The warm and humid climate is easy to breed mold, which will make the pork spoil and deteriorate, and naturally it is not possible to make good Sichuan bacon. Bacon is a fermented food, microorganisms decompose triglycerides and proteins, produce aromatic alcohol aromatic fats and amino acids, amino acids increase umami, aromatic alcohol aromatic fat increases aromatics, combined to increase the flavor of bacon, in rural areas this beneficial microorganisms more, and less bad bacteria, which is the same as Moutai wine can only be brewed in chishui River and the city to do salt dishes are not delicious reasons. Making bacon requires a dry and cold and windy climate, dry with less mold, and cold pork is not easy to spoil. Sichuan people always eat salty and look down. In Sichuan, every household makes sausage bacon every year. Bacon is also an indispensable food on the table during feasts such as New Year's festivals and marriage celebrations.
This year, the price of the second master brother remains high, is your family's bacon still free? We have begun to make sausage bacon and are ready for the New Year.