1、Video
2、Introduction
Chinese bacon is an indispensable delicacy in people’s lives. Among them, Sichuan bacon is the most famous. The bacon is golden in color, and the meat is delicious and beautiful after being cut. It is a specialty of Sichuan.
There are two types of Chinese bacon, air-dried bacon and smoked bacon. Today we are making air-dried bacon. After the bacon is made, it is easy to store and can be stored in the refrigerator. When eating, cut the bacon into slices, which can be steamed or paired with other vegetables. They are all very delicious. Among them, my favorite is the fried bacon with green pepper.
There are many other ways to make Chinese bacon, and you can also try to make some innovations. It will be fine with various vegetables.
3、Cooking Difficulty
| Difficulty（1-10） | Time（minuts） | taste | Skill |
|---|---|---|---|
| 4 | 50 | Salty, fragrant | Pickled |
4、Ingredients
- 6 kg pork belly
- 300 g table salt
- 20 g dried chili
- 6 g dried pepper
- 200 ml white wine
- 5 g Shannai
- Bay leaves 1 g
- White button 2 g
- Amomum 2 g
- Cinnamon 3 g
- Star Anise 3 g
5、How To Make
1、Today I will make Sichuan bacon，Cut the bought 6 kg pork belly into small strips，This size is the most suitable，Cut into small strips for easy pickling，The marinating time is shorter and the effect is better.
2、Then prepare the spices for bacon，20 g dried chili, 6 g dried prickly ash, Amomum 2 g, white button 2 g, cinnamon 3 g, star anise 3 g, Shannai 5 g, bay leaf 1 g.
3、Add 300 g salt to the wok，Stir fry salt over low heat.
4、Then add the prepared spices，Stir-fry for 10 minutes on low heat, and fry the aroma，Pour them out to cool.
5、Prepare a large pot and pour 200 ml 52% white wine.
6、Smear pork belly with white wine，Be sure to spread evenly to prevent the meat from going bad during marinating.
7、Then coat the surface of the meat with fried salt，Make sure to apply every corner of the meat to.
8、Put all the meat in the big pot，Then pour all the spices on top of the meat.
9、Put the lid on the large basin，Turn the meat every 24 hours and replace the upper and lower positions，Marinated for 4 days, then began to dry.
10、String the bacon.
11、Wash the bacon in warm water，The bacon will look better after cleaning.
12、Then hang the bacon in a ventilated place to dry (balcony)，Scrape the meat with chopsticks or spatula when drying，This way the dried bacon will look better.
13、Then let it dry for 2 weeks.，Chinese bacon can be made into many delicacies，The simplest is steamed bacon, which can also be paired with many vegetables，You can also try some new methods according to your preferences.
6、Important Tips
1、 Cut the meat into small strips. It is more convenient to marinate, and the time to dry afterwards is shorter, so that you can taste Chinese bacon faster.
2、 To use high-grade liquor to marinate bacon, 52-degree liquor is very good.
3、 When marinating bacon, if the ambient temperature is high, it can be marinated in the refrigerator, and it can be marinated at room temperature at about 15 degrees Celsius.
4、 The drying time of Chinese bacon is between 10-20 days, which is related to the local climate and environment.
5、 Kitchen oven dried fruit function instead of outdoor drying: if you are worried about dust in the air when drying outdoors, you can put the cured bacon into the oven, turn on the dried fruit function, adjust 68 degrees Celsius, set 30 hours, you can also reach drying The effect of 2 weeks.
7、Nutrient Content
| Content | Per 100 g |
|---|---|
| Calories | 498 kcal |
| carbohydrate | 2.9 g |
| Fat | 41.2 g |
| protein | 12.3 g |
| Cellulose | 0 g |
8、Matching Food
Rice, Biangbiang Noodles, Steamed Buns
Rice 
Biangbiang Noodles 
Steamed Buns
9、Suitable People
| People | Recommend value（1-10） |
|---|---|
| High blood sugar | 6 |
| High blood pressure | 6 |
| high blood fat | 5 |
| lose weight | 4 |
| child | 8 |
Recommend value：0-3（Try to avoid eating），4-6（Control eating less），7-8（No effect），9-10（Eat more）
The practice of fried bacon
I shared the marinating method of bacon. After the bacon is marinated, there are many ways to eat it. My favorite is fried bacon. After slicing the bacon, it can be mixed with vegetables such as garlic sprouts, celery, bean sprouts, bitter gourd, green vegetables, etc., and stir-fry over high heat. Make fried bacon later. Bacon contains a lot of fat, and many people feel that it is very greasy. After stir-frying with vegetables, it can reduce the greasy feeling of bacon, and also make fried bacon more healthy.
Bacon is rich in fat and protein. It can provide the human body with rich amino acids and fatty acids. With vegetables rich in dietary fiber and trace elements, the nutrition of this dish is more balanced, with rice, noodles and other staple foods, It’s perfect for lunch and a lot of people love it. Many people like to eat fried bacon, and many people in southern China marinate a lot of bacon in winter, and eat bacon in almost every meal. But I suggest you not to eat too much bacon, it is acceptable to eat bacon 4-5 times a week, but not too much, it is easy to cause fatty liver, so when I make fried bacon, I will add more vegetables, the purpose is to balance the bacon of greasy fats.
What to pay attention to when eating bacon
Bacon contains a lot of fat and salt. We must control the amount when eating preserved food, and do not eat too much. Older people eat less bacon, which puts more burden on the digestive system. The fat content of bacon is about 40%, and the cholesterol content of bacon is very high, so you can’t eat too much. I like to eat fried bacon, but I recommend steaming the bacon after slices, because it can reduce the fat and salt in the bacon, and eat it with more vegetables, which will be healthier. Children and the elderly should eat less bacon, pregnant women should also eat less, and adults should not eat too much bacon.
How to store bacon?
I like to make my own bacon, or buy bacon if you’re feeling inconvenienced. When buying bacon, make more comparisons. Choose products that are dry in appearance, have no odor, and are brightly colored. If the bacon is soft and the fat color is yellow, don’t buy it, they may have deteriorated. After making your own bacon at home, you can store them in a dry environment during the winter if the ambient temperature is not high. If the temperature rises, you can wrap the bacon in plastic wrap, and then put it in the refrigerator.
I prefer to store it in the refrigerator, which can be stored for a longer time, usually for 5 months. In many cases, I only use it for 3 months. Finished eating the bacon. The preservation environment of bacon is very important. Make sure that the environment is dry and the temperature is low, preferably in the refrigerator. If the room temperature is about 10 degrees Celsius, it can be placed in a ventilated and cool place.
Do not keep the bacon for a long time after it is made. If you find any signs of deterioration of the meat quality, you should throw it away. Do not eat it again, it is easy to cause poisoning. Therefore, it is very important to preserve the environment of bacon.
11、Recipe
- 6 kg pork belly
- 300 g table salt
- 20 g dried chili
- 6 g dried pepper
- 200 ml white wine
- 5 g Shannai
- Bay leaves 1 g
- White button 2 g
- Amomum 2 g
- Cinnamon 3 g
- Star Anise 3 g
- Today I will make Sichuan bacon，Cut the bought 6 kg pork belly into small strips，This size is the most suitable，Cut into small strips for easy pickling，The marinating time is shorter and the effect is better.
- Then prepare the spices for bacon，20 g dried chili, 6 g dried prickly ash, Amomum 2 g, white button 2 g, cinnamon 3 g, star anise 3 g, Shannai 5 g, bay leaf 1 g.
- Add 300 g salt to the wok，Stir fry salt over low heat.
- Then add the prepared spices，Stir-fry for 10 minutes on low heat, and fry the aroma，Pour them out to cool.
- Prepare a large pot and pour 200 ml 52% white wine.
- Smear pork belly with white wine，Be sure to spread evenly to prevent the meat from going bad during marinating.
- Then coat the surface of the meat with fried salt，Make sure to apply every corner of the meat to.
- Put all the meat in the big pot，Then pour all the spices on top of the meat.
- Put the lid on the large basin，Turn the meat every 24 hours and replace the upper and lower positions，Marinated for 4 days, then began to dry.
- String the bacon.
- Wash the bacon in warm water，The bacon will look better after cleaning.
- Then hang the bacon in a ventilated place to dry (balcony)，Scrape the meat with chopsticks or spatula when drying，This way the dried bacon will look better.
- Then let it dry for 2 weeks.，Chinese bacon can be made into many delicacies，The simplest is steamed bacon, which can also be paired with many vegetables，You can also try some new methods according to your preferences.
| Difficulty（1-10） | Time（minuts） | taste | Skill |
|---|---|---|---|
| 4 | 50 | Salty, fragrant | Pickled |
| Content | Per 100 g |
|---|---|
| Calories | 498 kcal |
| carbohydrate | 2.9 g |
| Fat | 41.2 g |
| protein | 12.3 g |
| Cellulose | 0 g |
| People | Recommend value（1-10） |
|---|---|
| High blood sugar | 6 |
| High blood pressure | 6 |
| high blood fat | 5 |
| lose weight | 4 |
| child | 8 |
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