< h1 class = "pgc-h-arrow-right" > bacon meat</h1>
Bacon originated in the Han Dynasty, and people began to cook pork in brine during the Wax Moon, so it was named Bacon Meat. Nowadays, the traditional snack of Shaanxi Has spread all over the country. Whether the bacon meat is delicious, the key is not in the selection of ingredients, all in the bacon juice. The traditional recipe of wax juice is more complex, and there are many kinds of spices used, and the aroma is complex. The key to making it is stewing, in this process, the meat gradually "melts" in the brine, usually 10 pounds of pork belly after the brine is only about 5 and a half pounds. It is precisely because the oil and aroma are integrated into the sauce, so the meat is fragrant but not greasy, and the more the sauce is cooked, the more fragrant the taste.
Bacon meat
<h1 class="pgc-h-arrow-right" > the finished meat sandwich bun</h1>
Meat sandwich buns
<h1 class= "pgc-h-arrow-right" > the production of wax juice</h1>
Package Recipe:
Take 100 grams of dried ginger, 50 grams of peppercorns, 20 grams of star anise, 20 grams of cumin, 15 grams of grass fruits, 15 grams of galangal, 10 grams of cinnamon, 10 grams of tangerine peel, 10 grams of guiyuan, 10 grams of sand kernels, 5 grams of cucumbers, 5 grams of grass cardamom, 3 grams of nutmeg, 3 grams of pepper, 2 grams of cloves, 1 gram of fragrant leaves, washed, baked in the oven and wrapped in a bag of ingredients to set aside.
Halogenation:
25 kg of pork into 6 to 7 cm long strips, pot into 40 kg of water, down into the pork strips on high heat and then skim off the foam, under the ginger 250 grams, green onion knots 250 grams, pressed on the top of a bamboo grate, under the salt 500 grams, 300 grams of soy sauce, 200 grams of rock sugar, 100 grams of sugar (in winter to add another 200 grams of dark soy sauce) and spice bags, simmer over low heat for 4 to 5 hours.
Maintenance:
After the meat is marinated, it cannot be taken out immediately, so it is continued to be raised for 4 to 5 hours over a small heat. This is a key step in making the meat fatty and fragrant. In this process, due to the lower temperature of the wax juice, the fat oil integrated into the soup gradually condenses into a finger-thick layer of flocculent grease, floating on the top of the wax juice, just like covering the wax juice with a thick quilt, which not only plays a role in heat preservation, but also makes the meat flavor absorbed by the wax juice not volatilize and lose, and then "drills back" into the meat.
Modulation Tips:
The brine process is also the process of coloring the meat, and the coloring method varies in winter and summer. Sugar color in summer, but also add some old soy sauce in winter. Summer temperature is high, people like to eat some light, if at this time with old soy sauce color, will make the meat become too salty, so with sugar color color; in the winter people "mouth weight" like to eat heavy, hot food, so at this time also add some old soy sauce.
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