Secret family version of Sichuan bacon
Overview
Sichuan bacon has long been famous for its golden color, salty aroma and delicious taste. Its unique smoky flavor is unforgettable for diners. The preparation, cooking and eating methods of Sichuan bacon cannot be careless, so let everyone share the process.
Tags
Ingredients
Steps
-
Prepare fresh meat. Clean the remaining hair. Heat a cast iron pot over high heat.
-
Hold the piece of meat with your hands, skin down, and rub it repeatedly on the iron pot until the skin is charred.
-
Burnt skin.
-
Wash the meat. Pat dry.
-
Prepare required marinade.
-
First mix the white wine with the meat, then mix the salt, sugar, monosodium glutamate, spice powder and Sichuan peppercorns, spread evenly on the meat and massage repeatedly, then put it into a container. A ceramic container is best. Marinate for seven days, turning every two days.
-
After seven days, take out the marinated meat and hang it in a ventilated place. Let it dry until it is semi-dry, about four days.
-
Put the iron pot on the fire, first put a piece of tin foil, then add bran shells, cypress leaves, orange peels, peanut shells, put the grilling net on top of the smoker, then put the marinated meat pieces, cover it, start with high heat, then reduce the heat to smoke, close and smoke for about an hour, until the meat turns golden brown.
-
Smoked Sichuan bacon. Wash before eating, steam or boil for 20 minutes, let dry, slice and serve on a plate.
-
Stir-fried bacon with garlic sprouts is an authentic Sichuan dish.
