Delicious Yunnan Sichuan-style bacon

Bacon is a unique traditional meat food in China, which belongs to naturally fermented meat products. It is mainly popular in Sichuan, Hunan and Guangdong, so the best bacon should belong to Sichuan and Hunan bacon.

Ingredients: salt, pork, waste newspapers, cypress, Fu Cha and bamboo.

Steps:

1. Let fresh pork stand and dry overnight, then marinate it in a crock with edible salt, and then take it out to dry. Put it on the bamboo shelf.

2. Cover Gaga with newspaper to prevent the smoke from dispersing quickly.

3. First make a dark fire in the valley, then cover it with fresh cypress, and smoke will be generated.

4, smoking for a certain period of time, open the newspaper, turn Gaga over and continue smoking.

5, pay attention to some places are stacked together, to expand, fully accept the smoke until there is no white skin.

6, delicious bacon! You can get ready to eat bacon! ! Remember, freshly smoked bacon has a lot of smoke and dust, so it should be washed with warm water, cooked in a pot and cooked before eating.

Fried bacon with celery

Materials:

250g of cooked bacon, 200g of celery, 50g of peanut oil, 2g of salt, monosodium glutamate 1 g, cooking wine10g, and a proper amount of fresh soup.

Method:

The cooked bacon is peeled and cut into rectangular blocks with a length of 3 cm, a width of 2 cm and a thickness of 0.3 cm; Wash celery and cut into sections. Put the wok on the fire, add the oil and cook until it is almost done, then add the bacon slices. Stir-fry quickly, pour in fresh soup while frying, and stir-fry the fragrance.

Cooking wine, add celery and stir fry, add salt and monosodium glutamate to taste.

Fried bacon with lettuce

raw material

250g of cooked bacon, 50g of lettuce150g, 50g of green garlic seedlings, 50g of peanut oil, 5g of salt1.5g of sugar, 0g of cooking wine10g, monosodium glutamate, a little green soup,

working methods

Bacon peeled and sliced, lettuce peeled and washed and sliced; Wash the green garlic seedlings and cut into sections. Put the wok on the belly fire, put the oil to 60% to 70% heat, fry the bamboo shoots in the wok until they are white, and then take them out; Return the original pot to the fire and drain the remaining oil.

Heat it to 70% heat, stir-fry the bacon slices until they are fragrant, and pour in the broth to boil; Add bamboo shoots, add cooking wine, salt and sugar, cook for a while, release fragrance and green garlic seedlings, stir fry evenly, and serve.