Wujia bacon is a traditional delicacy of Linfen, which has a history of nearly 100 years. Wujia bacon is made of chicken and pig's heart, liver, intestines, belly, hooves, mouth strips and heads as the main raw materials. Its finished brown is lined with golden yellow, the "spirit" flavor is sandwiched with grass aroma, fat but not greasy, thin but not woody, aftertaste turned fragrant; especially in the hot summer, flies do not stick, placed for three days without rotting. At the end of the Qing Dynasty, the people were created by Wu Laoguang, three generations of Wu clan, exclusively operated, for more than a hundred years, the reputation is not mourned. Wu family bacon is an ancestral meat product operated by 7 brothers Wu Baoyuan and Wu Baoheng in Linfen City. It began in the late Qing Dynasty and has a history of more than 100 years.
method
Ingredients: pork (lean) (5000 g) Accessories: cloves (5 g) Galangal (5 g) Bai Zhi (5 g) Sand kernels (5 g)
Nutmeg (5 g) Grass Fruit (5 g) Tangerine Peel (5 g) Licorice Root (5 g) Star Anise (5 g) Cinnamon Peel (5 g)
Fennel seeds [cumin seeds] (5 g) Sand ginger (5 g) Cumin seeds (5 g) Citronium (5 g) Bergamot (5 g)
Seasoning: white sugar (50 g) salt (150 g)
Preparation method:1. Pull out the pork hair, burn the skin with an open flame, remove the fluff, scrape and wash it, and change the knife into a large square;
2. Add 2500 ml of old soup with salt, add 2500 ml of water, add spices (cloves, galangal, baizhi, etc.), pour into the jar of good meat pieces, generally marinate for 7 days;
3. Depending on the meat quality and season, the brewing time can be shortened and extended;
4. Cook the marinated meat pieces and water until 70% rotten, drain and drain;
5. Serve with sugar and sawdust until golden brown and slice.