Proportion of ingredients in Sichuan bacon curing method

What is the proportion of ingredients in Sichuan bacon curing method? Sichuan bacon is a classic dish, which is not only loved by Sichuan locals, but also praised by foreigners after eating it. Many friends want to know how Sichuan bacon is preserved. Today, I will introduce the maintenance methods for you.

Pickling method of Sichuan bacon

Required ingredients: pork, spiced powder, fennel, pepper, Sichuan pepper, star anise and white wine.

Steps:

1, cut pork into small pieces and sprinkle salt evenly on each piece.

2. Put it in a pot, add a little sugar, pour the wine soaked in pepper, and add the spices fennel, star anise and pepper.

3. Spread the pork and turn it evenly, and wait for one night.

Take it out the next day, soak it in warm water, then hang it up and dry all the water.

5. After drying, take it out and put it in a basin. Add light soy sauce and allspice powder and stir well.

6. Hang it up and dry it for about a week. When you see oil on the surface of the meat, it is basically done.

Proportion of Sichuan bacon ingredients

Sichuan bacon is a traditional food in Sichuan. The flavor of bacon is mainly due to the composition of Sichuan bacon. Generally 100 kg of pork should be added with 3 kg of edible salt, 2 ounces of pepper, star anise and kaempferia kaempferia. This proportion of bacon is the most fragrant, and it will not go bad after being stored for three to five years. This kind of bacon tastes unique and good.