Jianmen Ham [Sichuan Jiange Specialty]

What is Jianmen ham? Authentic Sichuan Jiange specialty: Jianmen ham

Summary:Do you want to know what Jianmen ham is? This article is a detailed introduction to the Sichuan Jiange specialty - Jianmen Ham. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information on Jianmen Ham. The full text takes about 5 minutes to read, mainly including the basic introduction of Jianmen Ham and its nutritional value? What are the product characteristics of Jianmen ham? The production method of Jianmen ham, the awards and honors of Jianmen ham, and the tasting and eating methods of Jianmen ham

Basic introduction of Jianmen ham

Jianmen ham - a local famous product in Jiange County. Originating from Jinhua ham in Zhejiang province. It was officially put into operation in 1980. The selection of materials is exquisite, the craftsmanship is unique, and the finished product is renowned for its color, aroma, taste, and shape. After being cured, ham needs to be stored properly to prevent spoilage. Soak or processed ham can be wrapped in clean and breathable paper, then wrapped in a layer of plastic wrap and stored in the refrigerator. Untamed ham, due to its high fat content, is still prone to mold and attract insects and ants even after pickling. Especially in spring or humid weather, ham must be hung in a cool, dry, ventilated, and shaded place; If insect eggs breed, they must be quickly eliminated to prevent spread

Ham production goes through winter and summer, undergoes fermentation and decomposition, and various nutrients are more easily absorbed by the human body. It has the effects of nourishing the stomach, generating fluids, strengthening the kidneys and yang, consolidating bone marrow, strengthening the feet, and healing wounds.

What are the product characteristics of Jianmen ham

Method of making Jianmen ham

The most suitable time for making Jianmen ham is generally from the beginning of winter in the first year to the beginning of spring in the following year. Select pig hind legs with thin skin, thin feet, plump leg meat, and fresh meat. When marinating, 8 pounds of salt should be added for every 100 pounds of fresh leg meat. At normal temperature, salt is generally used in 6 times. Sprinkle once a day, wiping off the old salt and sprinkling new salt evenly. Stack the salt neatly in a certain order for easy inspection. Wait until the leg meat has been marinated with salt flavor. Just wash and sun dry it in time. The leg drying time is 5-6 days in winter and 4-5 days in spring, until the skin is tight and shiny red. After drying the legs, hang the rack and ferment for 2-3 months. The hanging time is usually around the Qing Dynasty. After fermentation, remove each one from the rack and shape it. After repairing, hang it on the shelf and continue fermentation. After the middle of the summer, the finished product is Jianmen ham. It won the "Silver Medal Award" at the China Food Expo in 1988

Tasting and Eating Methods of Jianmen Ham

Ham and Fish Head Thick Soup

Features: Elegant color, fragrant legs, fresh fish, thick soup like milk, unique characteristics

Ingredients: ham, fish head, cooked bamboo shoots, shredded scallions, ginger, cooking wine, refined salt, monosodium glutamate, cooked lard

Method: Cut ham and bamboo shoots into rectangular pieces of the same size. Cut open the fish head, wash it, blanch it in boiling water, and then remove and drain it. Place the sand pot on high heat and cook the lard until 40% hot. Add the fish head and fry it briefly. Add cooking wine, shredded scallions, and ginger (beat until broken). Flip the fish head over and pour boiling water into it. Cover the pot and simmer for a while until the sauce thickens. Then, place the fish head in a soup bowl, arrange it symmetrically, and spread out slices of ham and bamboo shoots on top of the fish. Add salt and seasonings to the thick soup in the pot, then heat it again. Pick out the ginger pieces and pour them into the soup bowl. Drizzle with cooked oil and it's ready to serve