Lincheng cured meat [Hebei Lincheng specialty]

What is Lincheng cured meat? Authentic specialty of Lincheng, Hebei: Lincheng cured meat

Summary:Do you want to know what Lincheng cured meat is? This article is a detailed introduction to the specialty of Lincheng, Hebei Province - Lincheng cured meat. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information on Lincheng cured meat. The full text takes about 4 minutes to read, mainly including the basic introduction of Lincheng cured meat and its nutritional value? How did the history of Lincheng cured meat come about? The production method of Lincheng cured meat, etc

Basic introduction of Lincheng cured meat

Lincheng cured meat is a unique traditional pickled food that villagers consume year-round. It is a type of ecological pig pork from Lincheng, which is slaughtered and processed strictly. The meat is red in color, fragrant and fat but not greasy, and has a slightly salty taste

The method of making cured meat in Lincheng

Every year during the Chinese New Year, every household in Lincheng makes cured meat, and even the air is filled with the aroma of stewed meat during those days. The production process is roughly as follows: use the slightly fatty pork belly, cut it into large pieces, soak it in water for about a day, and then remove it and wash it thoroughly. Stewed meat is usually cooked in a big iron pot and stove from the countryside, which is the kind used to make big pot dishes. Stew gently over low heat until 70-80% cooked, then remove and slightly control the water. Pour out the water from the pot, add oil and bring to a boil. Dip the meat in brown sugar and fry in the oil. The white fat immediately turns into a textured reddish brown color. Put the fried meat into a jar, sprinkle salt on it, and seal it tightly. When you need to eat it regularly, take out a piece of meat from the jar and cut it into slices and stir fry it in the pot. The taste...