Yanqing special snack "Chaigou Fort bacon! "Isn't Chaigou Fort bacon a Hebei snack?" You are right, but don't forget, Yanqing was originally part of Zhangjiakou City, Hebei Province! It was only in 1958 that it belonged to Beijing. Yanqing's ChaigouBao bacon is also made from an authentic and exquisite recipe handed down from the town of Chaigoubao in Huai'an County, Hebei Province!
Chaigoubao bacon is a specialty of Chaigoubao Town, Huai'an County, Hebei Province, and it has a history of more than 200 years. According to legend, when Empress Dowager Cixi and the Guangxu Emperor fled west during the Gengzi period, they stopped at Chaigou Fort to taste bacon and called it a delicacy.
There are many varieties of bacon in Chaigou Fort, and now the marketing includes smoked pork, pork belly, pig heads, pork ribs, sewage and so on.
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The following is provided by the owner
In particular, those intestines with peculiar smells are smoked to make high-quality dishes with correct color, delicious taste and high quality. In particular, the freshly baked meat is red and purple, trembling, shiny and shiny on the skin of the flesh with small sparkling oil bubbles, the skin is rotten and tender, the fragrance is delicious, and it is used to make a cold dish, sprinkled with some green and oily leeks, which looks like a delicate handicraft.
Preparation Method:
1. The ingredients in the head pot are: large ingredients, peppercorns, fennel, cinnamon, cloves (above into a cloth bag), sand kernels, nutmeg (into another bag). Prepare shallots, garlic, ginger, sweet noodle sauce, black noodle sauce, soy sauce tofu, soy sauce, and vinegar. I've heard that about 50 kinds of spices are synthesized!
2. After opening the pot, the meat pieces are turned up and down, continue to simmer on a slow heat, turn the pot every 0.5 hours, cook for about 2 to 4 hours, because it is a slow cooked meat, the oil layer is strictly covered on the broth, and the ingredients in the pot can all be put into the meat, so the meat tastes delicious, which is the key to making Chaigou Fort bacon.
3. Drain the oil soup when smoking, put it on the iron grate, put the [cypress] sawdust (150 to 200 grams) in the iron pot under the iron grate, cover the pot lid, heat it for 15 minutes on a slow heat, and then you can get out of the pot.
The color is purple and red, bright and shiny, fat is not greasy, thin does not plug teeth, and the fragrance is delicious. Not only is it rich in nutrients, but it also has to wake up the stomach, go cold, consume food, etc., the key is to relieve hunger! If you want to eat, come to Yanqing to try Chaigou Fort bacon!