Zhijiang cured meat [Hunan Zhijiang specialty]

What is Zhijiang preserved meat? Authentic Hunan Zhijiang specialty: Zhijiang cured meat

Content summary:Do you want to know what Zhijiang cured meat is? This article is a detailed introduction toHunan Zhijiang specialty - Zhijiang cured meat. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information on Zhijiang cured meat. The full text takes about 3 minutes to read, mainly including the basic introduction of Zhijiang cured meat and its nutritional value? What are the product characteristics of Zhijiang cured meat? Tasting and eating methods of Zhijiang preserved meat, etc

Basic introduction of Zhijiang cured meat

Almost everyone among the Tujia and Miao ethnic groups living in Xiangxi can make cured meat.

. This is a delicious dish with a unique flavor

2. 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 appetizing and dispelling cold, and digestion

From fresh meat processing, production to storage, preserved meat remains unchanged, maintains its aroma for a long time, and has the characteristic of not spoiling after being stored for a long time. This meat is smoked with cypress branches, so mosquitoes and flies do not crawl in summer, and it does not spoil after three seasons, becoming a unique local flavor food

Tasting and eating methods of Zhijiang preserved meat

1. Steam it to eat. This is the original flavor. Cut into small or large pieces, place them on a plate, and steam for about 10 minutes. Never add salt

2. Stir fry. Add chili and garlic. You can also stir fry spring bamboo shoots with preserved meat or stir fry lettuce slices with preserved meat