Bacon, for us Sichuanese, is the taste of home, and our ancestors have been inseparable for generations. Sichuan bacon has a long history and is well-known at home and abroad. As the name suggests, bacon is meat that has been smoked during the waxing moon. In the winter, farmers slaughter the pigs and use the two methods of pickling and smoking to ensure the supply of meat before the beginning of spring. In an era when there was no refrigeration method, smoked air drying was already the best method of storing meat. Sichuan people make bacon, and every household does a lot of it, so that it can be eaten until the coming year.
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Introduction to Sichuan bacon
Sichuan bacon is a delicious dish that belongs to the Sichuan cuisine family. The appearance of this dish is golden yellow. The inside is red and white. Bright color. Tempting appetite. The status in Sichuan food specialties is definitely not lower than any other snacks or meat products.
From the processing and production of fresh meat to storage, the meat quality remains unchanged, and the aroma is maintained for a long time, and it is not bad for a long time. Because the bacon is smoked from cypress branches, mosquitoes and flies do not climb in summer and do not deteriorate after three volts. Smoked bacon, consistent in appearance, cooked and cut into slices, transparent and shiny, bright color, yellow and red, taste mellow, fat is not greasy, thin and not stuffed teeth, bacon maintains the characteristics of color, aroma, taste and shape, known as "a family of boiled meat" praise.
Sichuan bacon
Sichuan bacon making
Bacon is best made in the 10 days around the winter solstice, and there are five ways to make bacon in Sichuan, of which Liu Gongzi ancient bacon in Qingcheng Mountain is the most famous. Liu Gongzi uses the traditional folk handmade ancient method to make bacon, and according to different tastes, the slaughtered fresh local pork is marinated with salt, white wine, five-spice powder, pepper and other substances. In the past, the homes of villagers and mountain people all over Sichuan burned wood stoves, and there were hanging racks on the stoves, using the residual warm water at the mouth of the stove, and after entering the Waxing Moon, the pickled meat was hung on the hanging rack at the mouth of the stove, and the green smoke in the stove was used to rise to smoke, so that it would be more effective with half the effort. Some villagers also add cypress, orange peel, grapefruit shell and other things to the stove to smoke into the special flavor.
Sichuan bacon effect
1. Bacon is rich in phosphorus, potassium and sodium, and also contains fat, cholesterol, carbohydrates and other elements.
2． Bacon is made of fresh pork belly with skin, cut into pieces, marinated with salt and a small amount of sodium nitrite or sodium nitrate, black pepper, cloves, fragrant leaves, fennel and other spices, and then dried or smoked, with appetizing cold, digestion and other effects.
Bacon is a specialty of Sichuan, Yunnan, Hunan, Guizhou and other regions, with a history of thousands of years. According to records, as early as 2,000 years ago, Zhang Lu was called the King of Hanning, and when he was defeated and went south to Bazhong, passing through the Red Temple Pond in Hanzhong, the Hanzhong people entertained him with high-quality bacon.
A short story of bacon history
The history of bacon is very long, at least in the era of Confucius's life, the ancestors knew how to make bacon. Confucius had a special love for bacon, and he once said: As long as you send me ten pieces of bacon, I will teach anyone. Confucius had three thousand disciples and seventy-two disciples, and if they all honored with ten pieces of bacon, then Confucius would not be able to eat it with his belly open. So this matter is a bit suspicious, after all, it is an ancient thing, not necessarily serious. However, the custom of students sending bacon to their husbands is a convention, which is called "shuxiu" in ancient languages. It means a bundle of dried meat. After having currency, the communication between students and gentlemen is much more direct, and the tuition fee is no longer expressed by dried meat, and the fee is directly charged. However, since ancient times, intellectuals have been ashamed of their words, so they still shyly call tuition fees "bundle repair"
There is also a legend that in the twenty-sixth year of the Qing Dynasty, Empress Dowager Cixi fled with the Guangxu Emperor in Xi'an, and the local officials in southern Shaanxi also paid tribute to the best bacon. Since the Song Dynasty, bacon has become an indispensable delicacy on the court tribute and the Spring Festival table of the common people. Folk even have a saying that "the north eats dumplings, and the south eats bacon".
Instructions for consumption
1, bacon before eating to wash the surface of the stain, because the bacon is very salty, so before eating first boiled or steamed with water for half an hour.
2． Because the bacon process makes it salty, there is no need to add additional salt when stir-frying.
3, raw bacon treatment can first be soaked with hot water, then with washing rice water, you can also burn the surface of the skin, and then use a knife to scrape the burnt part, put it in hot water to soak soft.
epilogue
Bacon and sausages are indispensable foods on the table of sichuan people's New Year festivals, marriage celebrations and other banquets, and their unique smoky aromatic delicacies are unforgettable for diners.
Nowadays, bacon has gradually entered the homes of the people across the country, and its existence is indispensable during the New Year's Festival, and the excellent bacon in the mountains is selected from the mountains of Sichuan, the original Sichuan bacon.