Wanjia cured meat [Sichuan Panzhihua specialty]

What is Wanjia cured meat? Authentic Sichuan Panzhihua specialty: Wanjia cured meat

Content summary:Do you want to know what Wanjia cured meat is? This article is a detailed introduction to the special product of Sichuan Panzhihua, Wanjia cured meat. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information about Wanjia cured meat. The full text takes about 5 minutes to read, mainly including the basic introduction of Wanjia cured meat and its nutritional value? What are the product characteristics of Wanjia cured meat? How did the history of Wanjia cured meat come about? The production method of Wanjia cured meat, etc

Basic introduction of Wanjia cured meat

Wanjia cured meat is a type of cured meat in China, mainly popular in Sichuan, Hunan, and Guangdong, but also produced in other southern regions. As it is usually cured in the twelfth lunar month, it is called "Wanjia cured meat". Wanjia preserved meat is famous for its production in the twelfth lunar month and is a must-have food for the Chinese New Year. However, the preparation of Wanjia preserved meat varies in different regions, resulting in different categories. For example, in southern China, preserved pork is mainly used, while in northern China, preserved beef is mainly used

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

2. Wanjia preserved meat is made from fresh skinned pork belly, divided into pieces, marinated with salt and a small amount of sodium nitrite or nitrate, black pepper, cloves, fragrant leaves, fennel, and other spices, and then air dried or smoked. It has the effects of appetizing, dispelling cold, and digestion

How did the history of Wanjia cured meat come about

Method of making Wanjia cured meat

(1) Cutting 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 them with Sichuan peppercorns and salt that have been stir fried and dried until warm. After kneading, place them 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