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Wuning is a mountainous area. In the past, traffic was inconvenient, and people basically lived a life of self-production and self-sufficiency. People in Wuning Mountain are interested in feeding pigs for the New Year. The main reason is that there will be meat to eat during the New Year, and people will make it into bacon, which is not only convenient for preservation, but also more beautiful in color. When the bacon is cooked in a pot, it smells delicious, and it is appetizing. So far, stewed eggs with bacon are also the main course for Wuning Mountain to attract guests. The production method of mountain-back bacon is as follows: (1) the freshly killed pork is divided into three to five Jin (or larger) pieces, which is convenient for eating, processing and storage; (2) While the pork is still warm, spread the salt evenly on the pork and put it into the basin. (3) When placed in the middle of the basin, the skin at the bottom of the basin should be turned down and the skin at the upper layer should be turned down neatly, and it should be turned once every 3~5 days. After 10 days, it should be drained and hung in the fumigation room. (4) Smoke and bake with firewood materials such as pine and cypress branches and tea seed shells, and wait until the meat turns brown and red after the month. Smoked meat should be kept in a ventilated place, which can be preserved for two to three years without deterioration. It is called "bacon", also known as "mountain back bacon". Bacon from mountain back is brown in color, solid in meat quality, rich in incense and unique in flavor. There are many cooking methods of bacon, and different parts are different. Pork ribs and pig's trotters are generally used for stewing and making stew bowls. Other parts are generally used to stir-fry and steam with green peppers, garlic sprouts and wild vegetables. The famous bacon dishes are: fried bacon with Artemisia selengensis, stewed eggs with bacon, stewed soybeans with pork feet, stewed winter bamboo shoots with bacon, etc.
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