Anhua cured meat

Anhua cured meat

　　Authentic Anhua cured meat has a golden color, distinct from the usual cured meats sold in markets. In Anhua, there’s a custom of slaughtering pigs during the New Year, and all the meat obtained is cured and hung above the stove to be smoked by fire for months on end. This gives it a deep, robust flavor that appeals to those from Hunan and Sichuan. It’s delicious whether steamed, stir-fried, or boiled; stir-fried with chili or made into a rustic clay pot dish, it’s always excellent. Cured meat dishes have always been an important part of Hunan cuisine, and the homemade cured meat from Anhua mountain folk is especially authentic.

　　Fu Zhongshi, a writer and food enthusiast originally from Hunan, once ate cured meat at a farmhouse in the mountainous region of Anhua. The meat had a thick layer of black smoke residue, which was washed off with hot water before slicing and steaming. “The flavor—no matter how many Chinese or Western delicacies, no matter how many northern or southern dishes I’ve tried—I’ll never forget it. Even just the aroma wafting from the steaming meat is a wonderful experience in itself.”

　　Take Anhua cured meat with fat, rinse it clean in warm water, then steam it in a steamer for about 10 minutes before removing. Slice the steamed cured meat into thick pieces, arrange them on a plate, sprinkle with MSG, and steam again for about 10 minutes before serving. Features of this dish: strong cured aroma, rich but not greasy.

　　There are quite a few ways to enjoy Anhua cured meat, but it’s commonly stir-fried with vegetables. First, cut off a large chunk of cured meat, boil it in water until softened, then slice it and set it aside in a cupboard for later use. When you want to eat the cured meat, simply take out the desired amount. Heat oil in a pan, first fry the fat part to render out the oil, then add the lean part to stir-fry. No salt is needed when stir-frying cured meat, as enough has already been added during curing—just add a little green onion at the end. Another way to prepare cured meat is by steaming. Use a large bowl, place oil tofu or fermented black beans at the bottom, then top with sliced cured meat, and steam it in a pressure cooker to produce fragrant, delicious cured meat.