CCTV News:In winter, almost every household in Huaning County, Yuxi City, Yunnan Province will start to make preserved meat. The local favorites are traditional spiced bacon and spicy sausage.
Li Huiqiong, who has made Huaning traditional bacon for more than 20 years, said that the first step to make a good bacon is to choose pork belly with fat and thin and soft taste. Cut the best pork belly into strips, pour a small amount of white wine for disinfection, and then add a proper amount of salt, pepper powder and star anise powder to wipe evenly.
After smearing the pork belly evenly, it needs to be marinated in the container for 2 days. While marinating the bacon, Li Huiqiong began to make sausages. Sausages should be made of hind leg meat, front leg meat or waist plate meat with a little more lean meat and more chewy. According to the ratio of fat meat to lean meat of 3: 7, it is divided into blocks, cut, and then marinated with seasoning. Then prepare the clean casing and pour the meat into the filling machine. In a few seconds, a sausage is quickly filled, tied with a string, and then gently inserted with a fine needle in several places to release excess gas. After more than 10 days, the naturally dried bacon sausage can be ready to serve. As long as it is fried with oil, the bacon is soft and tender, and the sausage is full of chewiness, which makes people memorable.