We often say aniseed is actually fennel, but fennel can be used when curing bacon. Bacon pickled by fennel has a very special flavor, and can also be used for cooking and medicated diet to remove the fishy smell, peculiar smell and bad smell of meat. It can also be used to make fish, seasoning dishes and some big meat dishes.
The second kind: star anise
Star anise is our common spice, also known as fennel, and it is a famous seasoning spice. It is used in many seasonings or spices, as well as meat dishes. It is only used in Chinese cuisine and meat dishes, and it has a unique flavor and contains an aromatic oil. Generally, it can be used in cooking methods such as meat products, stewing, boiling, salting, marinating, soaking and barbecue.
The third kind: cinnamon
Cinnamon and star anise are basically used together. One of our common five spices was used as a spice in ancient western countries, and it is an essential spice for meat condiments. Its main producing areas are Guangdong, Guangxi and other places, but be careful not to buy sulfur smoked ones.
The fourth kind: fragrant leaves
Aromatic leaves, like anise cinnamon, are essential spices for meat, also known as bay leaves. They are rich in flavor, so you can put a little meat in whatever you cook. They are the golden partners of star anise cinnamon.
Fifth: white wine.
It is best to choose high-alcohol liquor, because liquor can remove fishy smell, enhance fragrance and sterilize. When curing bacon, add a proper amount of high-alcohol liquor, and the cured bacon will have a faint bouquet and taste very delicious, and it can also prevent deterioration, mildew and odor.
Sixth: pepper
Sichuan people generally use pepper. In fact, Zanthoxylum bungeanum can be used to pickle bacon with unique flavor. You should choose green pepper or red pepper. Different peppers taste different, one is hemp and the other is fragrant. You can choose the best taste according to your own taste. If you don't eat pepper, you can choose not.
When curing bacon, we can also add some soy sauce and ginger to cure it according to our own taste. But only water can't be used, because it is best not to touch water before curing, and it is wrong to wash it directly. Cleaning should be carried out after curing the bacon, that is, before eating, so as to wash off impurities and excess salt on the surface. When curing bacon, the ratio of salt to meat is about one or two salts per catty. The salt is used in a wok, and appropriate spices are added before curing, such as star anise, fragrant leaves, cinnamon, fennel and fennel.