Hanyuan jar meat, a specialty of Hanyuan County, Sichuan Province.
China National Geographical Indication Protection Products,
Shixian Li Bai passed through ancient Lizhou, which is today's Hanyuan, leaving behind one altar, two altars, three or four altars, five altars, six altars, seven or eight altars. Taste all kinds of meat in the world, only the famous poems of the snow mountain incense altar.
Hanyuan jar meat production history of more than a thousand years, its characteristics, bright color, salty and moderate, mellow and rich. Native pork from the high mountains is used, not farm feed pork. This point is the most important and most important and core of Hanyuan jar meat. Say important things three times.
Hanyuan jar meat is usually made in the Wax Moon, a new pig in addition to making bacon sausages, the rest are made of jar meat, in Hanyuan rural jar meat is not only a delicacy, but also integrated into all aspects of Hanyuan life. Making jar meat also indicates that the New Year is coming soon.
To make jar meat, the meat is first changed to a knife, the hair is picked, washed and set aside, and salted for 1 to 2 days to remove excess water from the pork. Then use the wood heat to cook the pot, add the pig's own plate oil, first simmer the oil on high heat, and then change to low heat and slow fry. Too much fire is easy to dry the pig skin into a loud skin bite can not move, the outside looks golden yellow in fact, the inside is not cooked thoroughly, the meat that has not been fried core will soon be moldy, rotten, and spoiled. The fried meat is placed in the jar, the jar must be placed in a cool and ventilated place, to avoid the summer high temperature weather is affected, fill a pot of meat and then pour in the fried meat lard to submerge all the meat, with oil to isolate the air. Pay attention to waiting for the oil to cool before pouring it into the altar, the jar meat is made, have you learned?
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