Sichuan bacon making process

Sichuan's more famous specialties are Wuliangye burning noodles, leaf ercang, and Sichuan bacon

At the New Year, almost every table will be placed on a plate of bacon bacon color golden flesh fresh flavor, whether boiled to eat or stir-fried to eat the taste is a first-class stick

The production of Sichuan bacon or cooking is not sloppy, so let's share this process

First of all, we need to prepare pork belly (don't be too skinny) liquor. monosodium glutamate. salt. Five-spice powder. pepper. ginger. Tangerine peel.

The first step in preparing the ingredients is to wash the old ginger and cut it into crushed ginger and tangerine peel and set aside

In the second part, the pork and tangerine peel are mixed into the seasoning

In the third part, put salt and peppercorns, five-spice powder, ginger, mix well and marinate for two days

The final step is to put the cured bacon under the rack and put the incense trunk and leaves underneath it, and the bacon that is smoked to do so will have a tree aroma. Blacken the meat and dry it a little bit and hang it in the kitchen

Cut a lump every time you eat it, wash it and boil it

Friends who like it can see how to make it by hand