Shennongjia cured meat [Hubei Shennongjia specialty]

What is Shennongjia cured meat? Authentic Hubei Shennongjia specialty: Shennongjia cured meat

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

Introduction to Shennongjia cured meat

In Shennongjia, the New Year's flavor and cured meat are inseparable. After officially entering the twelfth lunar month, strings of cured meat hanging high on the courtyard, eaves, and stove emit a strong New Year's flavor. Bacon is an essential traditional dish at the Spring Festival family banquet of residents in Shennongjia. The smoky and fiery scene is an unforgettable New Year flavor in the memories of Shennongjia residents

1. Bacon is rich in phosphorus, potassium, and sodium, and also contains elements such as fat, protein, and carbohydrates.

2. Fresh skin covered pork belly is selected for bacon, which has the effects of appetizing and dispelling cold, as well as digestion

How did the history of Shennongjia cured meat come about

Method of making Shennongjia cured meat

The method of making Shennongjia cured meat is to first marinate the meat with salt for about a week. After the meat is marinated thoroughly, it is placed on a heated kang and smoked with fragrant substances such as orange peel and Artemisia annua until it turns yellow. The fragrance of orange peel and Artemisia annua is also smoked into the meat. When eating, the skin of the meat is boiled in water over high heat, stir fried with garlic and chili peppers, or made into hot pot. There is a slight smoky flavor, and the preserved cured meat can be stored for several years without any changes in taste or insects