Daozhou cured meat, a specialty of Daoxian County, Hunan Province

What is Daozhou preserved meat? Authentic Hunan Daoxian specialty: Daozhou cured meat

Content summary:Do you want to know what Daozhou cured meat is? This article is a detailed introduction to the special product of Daoxian County, Hunan Province - Daozhou cured meat. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information on Daozhou cured meat. The full text takes about 4 minutes to read, mainly including the basic introduction of Daozhou cured meat and its nutritional value? The production method of Daozhou cured meat, the tasting and eating method of Daozhou cured meat, etc

Basic introduction of Daozhou cured meat

Daozhou cured meat is a famous Han dish in Daoxian County, Hunan Province. It is also known locally as cured vegetable or pressed or marinated meat, and is said to have a history of at least two thousand years. The processing method of this dish is not very complicated. Just choose fresh pork that is 70% lean and 30% fat from the winter solstice to the beginning of spring, cut it into pieces weighing about three pounds, marinate it with salt for one or two days, skewer it in the stove, and then smoke it with charcoal or firewood. After draining the oil and turning golden yellow, it can be stored in a dry place

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

2. Dried pork belly 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 appetizing and dispelling cold, as well as digestion

Method of making Daozhou cured meat

(1) Slicing and marinating: Cut the meat into strips that are 30 centimeters long and 3 to 5 centimeters wide, tie some small holes with bamboo skewers, and knead with Sichuan peppercorns and salt that have been stir fried and dried until warm. After kneading, place it in a porcelain basin with the skin facing down and the meat facing up, layer by layer, and press the top layer with a heavy object. Flip over once every 2 days, marinate for 10 days, then switch to flipping over once a day, marinate for another 4 to 5 days, take it out, tie it with a rope, hang it in a ventilated place, and let it dry to half dry

(2) Smoking: Put sawdust in a large iron pot, put an iron grate on top, place the dried meat on top, cover the pot, and then heat it. When sawdust is heated and emits smoke, it stops burning, and the meat turns yellow when its moisture has dried

(3) Steaming and slicing: Soak the prepared cured meat in warm water until soft, scrape off the yellow surface, brush off the dust on the meat with a soft brush, wash it with warm water, put it in a container, and steam it on high heat with boiling water for about 1 hour. Let it cool in the drawer, slice it and put it on a plate for consumption

Tasting and eating methods of Daozhou cured meat

Smoked cured meat can be preserved for a long time, whether steamed, stewed or stir fried, it is fragrant, delicious and has a distinct flavor. The local best way to eat is to stir fry winter bamboo shoots with preserved meat