Sichuan sausage bacon is famous for its spicy and fragrant flavor, and some of it will be prepared to eat in local rural areas or cities on holidays. It is also a must-have for local wedding banquets. At the same time, Sichuan bacon, as a famous Sichuan dish, also attracts the taste buds of tourists from all directions, and its smoky fragrance is unforgettable.
Going out will inevitably miss the taste of hometown, and bacon, a distinctive and long-standing food, is naturally the first choice for people to pack. In the past, when the storage method of meat was not perfect, curing and air-drying has become a recognized classic way. Bacon is usually made by soaking pork in salt for a long time. Based on this basic method, different people make bacon in slightly different ways, and choose different ingredients according to different tastes.
Sichuan is rich in pepper. In some places in history, spices such as pepper have long been used in the production of bacon. The biggest feature of Sichuan bacon compared with other places is that Sichuan bacon pays more attention to the seasoning of spices.
It is said that there are many schools of Sichuan bacon, such as Hakka School and Guangdong School. In addition, there are many famous bacon producers, among which the famous ones are Qingchengshan Old Bacon, Beichuan Bacon and Qingchuan Bacon.
There are several points to be noted about the consumption of bacon. First, pay attention to cleaning before eating, and clean the stains on the surface. In addition, because bacon is salty, it can be boiled in water. Because it is salty, we should pay attention to the amount of condiments such as salt when cooking bacon fried rice.
Zhou Jun prefers frying bacon to eating bacon directly. The salty taste of bacon is slightly neutralized by vegetables, and it tastes better with rice.