Beichuan Laolaorou [Sichuan Beichuan Specialty]

What is Beichuan Laolaorou? Authentic Sichuan Beichuan specialty: Beichuan Laolaorou

Content summary:Do you want to know what Beichuan Laolaorou is? This article is a detailed introduction to the local specialty of Beichuan, Sichuan Province - Beichuan Laolao Rou. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information on Beichuan Laolao Rou. The full text takes about 9 minutes to read, mainly including the basic introduction of Beichuan Laolao Rou and its nutritional value? What are the product characteristics of Beichuan Laolaorou? How did the history of Beichuan Laolaorou come about? How to make Beichuan preserved meat and identify its authenticity? Tasting and eating methods of Beichuan old cured meat, etc

Basic Introduction to Beichuan Laolaorou

In Sichuan, Beichuan Laolaorou is still the most famous. In Beichuan, local Qiang ethnic villagers have the custom of drying cured meat during winter. New Year pigs that are fed corn grown by themselves and have not been fed with feed containing additives. This type of pig is fed for a longer period of time and its meat is more delicious. After slaughtering the New Year's pig, select high-quality pork belly and marinate it with preserved meat. This kind of cured meat has a bright red flesh and moderate saltiness. Bacon is a type of cured meat in China, mainly popular in Sichuan, Hunan, and Guangdong provinces, but also produced in other southern regions. As it is usually cured in the twelfth lunar month, it is called "bacon"

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

2. Bacon 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 stimulating appetite, dispelling cold, and reducing digestion

As the pigs were fed with corn grown by themselves, they were not fed with feed containing additives. This type of pig is fed for a longer period of time and its meat is more delicious. After slaughtering the New Year's pig, select high-quality pork belly and marinate it with preserved meat. This kind of cured meat has a bright red flesh and moderate saltiness. In addition, cedar branches were used for smoking during production, giving it a unique smoky flavor. It also has the characteristics of durability, no yellowing or deterioration of fat, and no crackling taste

How did the history of Beichuan Laolaorou come about

In the earthquake stricken mountainous area of Pingwu, Sichuan, the villagers here all make their own cured meat at home, especially in winter. Every family kills New Year pigs. Due to the cold climate here, the people in the mountains will burn wood and fire to keep warm in their own homes. Then they hang the pork on top of the fire pit and smoke it. The meat will slowly become wax, fragrant, bright red in color, dry in texture, and particularly delicious to eat.

Method for making Beichuan Laola Meat

Ingredients:

Main ingredient: 2500 grams of pork rib meat (pork belly)

Seasoning: Salt 75g, 13g Sichuan peppercorns

Homemade preserved meat recipe

1. (1) Cut and marinate: Cut the meat into strips that are 30cm long and 3-5 cm wide, tie some small eyes with bamboo skewers, and knead with Sichuan peppercorns and salt that have been stir fried, blanched, and dried until warm. After kneading, put it in a porcelain basin, Place the skin facing down and the meat facing up, layer by layer, and press down on 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, and brush off any dust on the meat with a soft brush. Rinse with warm water and place in a container. Steam on high heat in boiling water for about 1 hour. Let it cool in the drawer, slice it and put it on a plate for consumption

2. (1) The pickling method is the same as the production method. (2) After the meat is marinated, hang it outside in the sunlight and sun it once a day. Then, sun it every two days for about two months to make the cured meat yellow and dry. (3) The preparation before consumption is the same as method one

Distinguishing between good and bad:

The color of cured meat is bright red or dark red, the muscles are transparent or milky white, the body is dry, firm, elastic, and has the pickled flavor that cured meat should have, which is high-quality cured meat. On the contrary, if the meat color is dark and dull, the fat is yellow, there are mold spots, the meat is loose and soft, without elasticity, has a sticky texture, has a sour or rancid taste, or other unpleasant odors, it is considered spoiled or defective. When purchasing, choose products with a dry appearance, no odor or sourness, and a bright flesh color; If the lean meat appears black and the fat appears dark yellow, it indicates that it has exceeded its shelf life and should not be purchased. For some reason, some illegal vendors illegally produce cured meat, using additives prohibited by the state (such as industrial salt, unsafe dyes, etc.) and expired and spoiled meat products for processing. Consumers are advised to pay attention to legitimate manufacturers and merchants when purchasing, and to observe the relevant labels and color information of cured meat

Tasting and Eating Methods of Beichuan Old Bacon

Wash and boil the bacon with warm water or steam it for about 30 minutes, slice it and eat it. You can also dip it with dipping sauce according to your taste, and your mouth will be full of fragrance! You can also stir fry garlic sprouts, green peppers, chili peppers, etc. Color, aroma, and taste are all present, and the flavor is unique.

Recipe for stir frying cured pork with Dutch beans

Ingredients: cured pork, Dutch beans, scallions, minced garlic, cooking wine

Recipe:

1. Wash the cured pork with hot water, steam it in a pot for 20 minutes to half an hour, take it out and slice it for later use

2. Wash and remove the tendons from the Dutch beans, blanch them in water and remove them from cold water for later use (add a little salt and salad oil to the water used for blanching the Dutch beans,

The color of the Dutch beans will be more beautiful, and it is best to add some salt to the cold water to facilitate the taste of the Dutch beans)<71

3. Heat up a pot and add a little olive meat. Add chopped scallions and garlic and stir fry until fragrant. Add preserved meat and a little cooking wine and stir fry.

4. Add blanched Dutch beans and stir fry well to remove from the pot (preserved meat itself is salty, and Dutch beans are already salted before processing, so there is no need to add extra salt)