Anhua cured meat [Hunan Anhua specialty]

What is Anhua cured meat? Authentic Hunan Anhua specialty: Anhua cured meat

Content summary:Do you want to know what Anhua cured meat is? This article is a detailed introduction toHunan Anhua specialty - Anhua cured meat. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information on Anhua cured meat. The full text takes about 4 minutes to read, mainly including the basic introduction of Anhua cured meat and its nutritional value? What are the product characteristics of Anhua cured meat? How did the history of Anhua cured meat come about? Tasting and eating methods of Anhua cured meat, etc

Basic introduction of Anhua cured meat

Authentic Anhua cured meat has a golden color, which is different from the typical cured meat on the market. There is a custom in Anhua that during the Chinese New Year, pigs are slaughtered, and all the meat is marinated and hung on the stove, which is then smoked and smoked for several months. So the taste is strong and rich, suitable for the taste of Hunan and Sichuan people. Whether steamed, stir fried, or boiled, they are all delicious; Stir fried chili peppers and clay bowls are both excellent and delicious. La Cai has always been an important part of Hunan cuisine, and the locally made cured meat of the Anhua Mountain people is even more authentic

1. Bacon has a salty, sweet and flat taste, which can invigorate the spleen and stimulate appetite<2. Bacon is rich in phosphorus, potassium, and sodium, as well as elements such as fat, protein, and carbohydrates

3. Bacon is made by selecting fresh skin covered pork belly, dividing it into pieces, marinating it with salt and a small amount of sodium nitrite or nitrate, black pepper, cloves, fragrant leaves, fennel and other spices, and then air drying or smoking it. It has the effects of stimulating appetite, dispelling cold, and reducing digestion

Writer and foodie Sergeant Fu is from Hunan. He once ate cured meat in a farmhouse in the mountainous area of Anhua, Hunan. The meat had a thick layer of black smoke, was washed in hot water and sliced, steamed and ready to eat. "Even though I have tasted so many delicious Chinese and Western dishes, as well as North and South cuisine, the taste is still unforgettable to this day. Just smelling the aroma of steamed meat is also an excellent enjoyment."

How did the history of Anhua cured meat come about?

The purpose of making cured meat is to preserve meat products for a long time, because in the past, pigs were not slaughtered every day in rural areas, and there was no agricultural market. After slaughtering pigs in the twelfth lunar month, it is necessary to maintain meat in the home for a year. This is a traditional farming practice that has been passed down over the years. Fresh meat is cut and marinated for about 10 days before being marinated. It is then left to cool and sun dry for half a month before being hung in the kitchen and smoked by the stove. After more than a month, it becomes "smoked cured meat"

Tasting and eating methods of Anhua cured meat

There are also many ways to eat Anhua cured meat, and it is generally customary to stir fry it vegetarian. First, cut a large piece of preserved meat and boil it in water. After softening the meat, cut it into pieces and put them in the cupboard for later use. When you want to eat preserved meat, take out an appropriate amount. Heat up the wok with oil, add the fatty meat first, fry until the oil is released, then add the lean meat and stir fry. Stir fried bacon does not need salt because enough salt is already added during the marinating process, and only a little scallion is added at the end. Another way to make preserved meat is to steam it. In a large bowl, put Oily bean curd or lobster sauce on the bottom, and slice bacon on the top. Steam in a pressure cooker, and the delicious bacon will be ready