Hello everyone, I am the first gourmet Ah Fei, pay attention to Ah Fei has more home cooking for your reference!
As soon as the weather turns cool, many Sichuan people began to stir and start to prepare cured bacon, bacon is actually made of pork after salting, drying, air drying and other processes, not only can be stored for a long time, the taste is also unique, especially the salty aroma, really more chewy more fragrant, used for hospitality, popular.
However, you have to think that Sichuan people only use salt to marinate bacon, that is really a big mistake, in fact, in addition to salt, there are 2 things that are very critical, which is an important link in the salty and fragrant bacon, which is not bad for a long time, let's take a look at it together.
【Cured Bacon】
1. First of all, we prepare a piece of washed pork belly, an appropriate amount of salt and peppercorns, pork belly as far as possible to choose this long strip, easy to dry and air dry.
2. Put the salt and pepper into the pot, turn on the low heat and stir-fry for a while, the salt is fried hot, stir-fry out the aroma of the peppercorns, this step is also called stir-fried pepper salt, simply with salt salt, can not remove the fishy smell of the meat, adding peppercorns can play a role in avoiding fishy and increasing fragrance.
3. After smelling the aroma of peppercorns, we pour out the pepper salt and spread it evenly on the pork belly, where the pork belly must be washed and dried to avoid residual bacteria. You can also use this method to marinate pork leg meat, pickled dried fish, pay attention to the amount of pepper and salt must be more, in order to be able to play a role in antiseptic and antibacterial.
4. Then pour in some highly good wine and soy sauce, continue to spread evenly, soy sauce can make the wax more rosy, liquor can further inhibit bacteria, so that bacon can be preserved for a long time. After repeatedly rubbing well, put it aside and seal it for a week, and marinate the water in the pork belly.
5. After a week, there will be a lot of salt water in the pot, we turn the pork belly over, let it be fully immersed in the salt water, continue to marinate for a week, so that the salt fully penetrates into the pork belly, so that it is not easy to deteriorate when drying later.
7. After about half a month, we put the cured meat strips on a rope and hang them in a cool and ventilated place to dry naturally. It can usually be eaten on sunny days and for a week.
Ah Fei had something to say:
Cured bacon, can not only put salt, but also need peppercorns and high liquor, peppercorns can go fishy to increase the fragrance, so that bacon more flavorful, Baidu liquor can inhibit bacteria, convenient for bacon to be stored for a long time.
Well, this simple home-cooked cured bacon is ready, like friends hurry up and try it.
Pay attention to Ah Fei, there are simple and practical home-cooked dishes for your reference every day, we will see you in the next issue!