Sichuan’s century-old cuisine! !
Overview
The delicious food on the tip of the tongue, my father's sausage and bacon, is a taste called time. My hometown, Leshan, is surrounded by mountains and green water. In our small southern town, a kind of healthy food is spread. It has been remembered by local people for decades. As the year draws to a close, the aroma that remains in my memory is the smell of sausages and bacon that my father has made for decades. In the food preparation methods of the Chinese, various methods have been invented in order to preserve food. In today's modern technology, craftsmen in their hometown still retain the ancient traditional preparation techniques. Techniques such as curing, air-drying, and smoking that have been passed down for thousands of years not only preserve freshness, but also give food a more mellow and delicious taste. It affects the daily diet of generations of hometown people. To this day, the taste passed down from the distant depths of time is still a soft and special feeling in our hearts. Cured meat is a must-have delicacy for Sichuan people after winter. Legend has it that the original intention of making cured meat was to better store the fresh meat that is prone to spoilage in the humid weather in Sichuan. After being passed down from generation to generation, bacon is not only a side dish on the daily family table, but also a unique flavor in food, affecting people from all over the world. The sausages that have been hand-smoked by traditional wood fires have a more unique flavor. Has a long history. My father is a craftsman who is obsessed with making sausages and bacon. Whenever making bacon, my father would select local pork from farmers and use the finest pork belly and leg meat!
Tags
Ingredients
Steps
-
Stir-fry Sichuan peppercorns and salt!
-
Touch it on the flesh
-
Marinate for 48 hours
-
Take it out and let it cool for more than 7 days!
-
Then it goes into the smoker and is smoked for 60 hours before it is finished!
