Xiangxi bacon
Xiangxi cured pork is a specialty of the Xiangxi Tujia and Miao autonomous prefecture in western Hunan. The curing and smoking process follows ancient ethnic minority traditions, producing pork with a distinctive smoky, pine-wood aroma.
食材清单
- Cured meat 200 g
- Garlic scapes 300 g
- Salt 50 g
- White sugar 20 g
- Sichuan peppercorns a pinch
- Baijiu 1 tbsp
- Ginger slices 5 slices
制作步骤
- 1. Heat oil in a pot and sauté minced garlic and chili until fragrant
- 2. Add Xiangxi bacon and stir-fry over high heat until it changes color.
- 3. Add bacon, garlic sprouts, white wine and ginger slices and stir-fry until cooked
- 4. Add chopped chili and soy sauce to taste and stir-fry quickly over high heat
- 5. Pour in the cooking wine to remove the fishy smell and reduce the juice over high heat.
- 6. Remove from the pan and serve on a plate
文化小知识
湘西腊肉代表了湘西土家族和苗族的烹饪遗产。几个世纪以来，这种技术基本上没有变化，并且与农业历法密切相关——农历新年之前宰杀猪，熏制过程立即开始。湘西山区有丰富的松柏木材，赋予了肉质特有的树脂香气。湘西拉肉与湘东拉肉不同，它使用更多的四川花椒和不同的烟熏材料，从而产生更复杂、更芳香的产品。