Punch: From third-rate anchor to top chef

Chapter 649 638. Sanchuan Ham
Go north along the expressway and you will arrive at Yongsheng.

Li Xiao's target this time is Sanchuan Town, Yongsheng County.

Sanchuan Town, a paradise comparable to Dali Xizhou and Wenshan Puzhehei.

Now it is the end of spring and the beginning of summer, the 7000 mu of lotus ponds in Sanchuan Town are connected together to become one of the ten scenic spots in Yongsheng County, "Lotus Pond and Lotus Brocade".

Flocks of egrets dance in the fields, and every morning, the white mist shrouds the lotus pond and the village, looming.

The wheat in the paddy field is not yet ripe, and the leaves in the wheat field dance with a gust of wind, forming waves of green wheat.

The river passes through the fields from the dam, surrounds the village, and finally flows north into the rushing Jinsha River.

There are Chenghai Lake, Sanchuan Green Lake, Qingshui Ancient Town and many other scenic spots, as well as a variety of delicacies waiting for people to taste.

The most representative one is the water crisp cake, which originated in Hunan, but is an intangible heritage of Yunnan.

I heard it tastes crispy and crunchy.

In addition, Chenghu white striped fish steamed with gallinaceous mushrooms, fried lotus leaves, Sanchuan ham, and Yongsheng oil tea are also worth trying.

Coming here is like stepping into a gourmet wonderland by accident.

Not only the scenery is good, but also a lot of delicious food.

After parking the car with the dumpling in his arms, Li Xiao started looking around for the scenery.

Through the layers of lotus leaves, I have seen the green wheat waves in the large rice fields.

The next goal is naturally the delicacies in Sanchuan Town.

It is very close to Lijiang, but there is only one delicious food that cannot be tasted in other places.

Sanchuan ham is as famous as Yunnan Xuanwei ham.

What Li Xiao has to do today is to visit the place where Sanchuan ham is made.

Following the introduction of the local tour guide, Li Xiao came to a farmhouse.

The owner of the farmhouse is an authentic Sanchuan native.

All the ham they use is homemade.

After Li Xiao came, he asked the owner of the farmhouse if he could visit the ham.

The boss was naturally very happy, and he also heard that Li Xiao is still a big anchor, and he babbled all the way, asking Li Xiao to do more publicity for him.

In a blink of an eye, I arrived at the place where the boss hung the ham.

The live broadcast has started ahead of time, and fans left messages on the barrage.

"I'll come first today, Grandpa, the Treasure anchor you and Grandma follow has been updated."

"Today is definitely a day when I failed to lose weight, so I don't even need to guess."

"Needless to say, I've already started ordering takeout."

"Where is the anchor today?"

"Sanchuan Ham must have arrived at Yongsheng, right?"

"Is it possible for me to watch something as advanced as ham?"

"I'm so lost, I dare to click in to see the ham."

"Actually, I'm not interested in ham, but... I'm interested in legs."

"I don't think I can eat ham anymore. The ham sausage should be okay."

"I want to eat two sausages today."

"Are you guys in front trying to laugh at me to death?"

"I can't stop laughing, family members."

"When will the anchor bring out the dumpling for everyone to take a look at? It feels like I haven't seen the dumpling for a long time."

"You can be content if you can see the anchor."

"Stop, stop, what are you all talking about? Could it be that the anchor is so handsome that he can't compare to a bear?"

"I want to see the baby panda plus one."

"I just want to watch the anchor's flourishing beauty."

"Watching the anchor's live broadcast, I can have another bowl of rice today."

"It's one-sided, brother, I can eat two bowls."

"Three bowls are starting, okay?"

"Ah, this... I will only eat one pot."

"...The one in front is really a ruthless person."

Li Xiao greeted the audience friends in front of the screen.

"Masters of the audience, hello everyone, as you can see, I came to Sanchuan Town, Yongsheng County today."

"Here I will show you Sanchuan ham, which is as famous as Xuanwei ham."

"Of course there is a tasting process at the end."

"This live broadcast will draw 100 fans, and each will give a ham."

"Praise me for being generous."

After Li Xiao mischievously said these words, the barrage became lively.

"My god, send ham, this anchor is magnificent."

"The newcomer is paying attention, look at me more when the host draws prizes."

"Africa passed by and has been a fan of the anchor for so many episodes. I said that I have never won a lottery."

"Thinking too much, the anchor has millions of fans, the probability of this lottery is obviously lower than the lottery rate set by some game manufacturers, okay?"

"This anchor can get along and has benefits. He really dares to give it away."

"This anchor can buy it. If there is ham, it really dares to buy it."

"I've never seen an anchor who loves fans so much."

"Then you will see it today."

"Isn't this nonsense? Our anchor is famous for being a fan."

"Wow, the host is so generous, praise the host."

"Everyone, do you think I am very cooperative?"

"Good for you."

Ignoring the daily indecency of the fans, Li Xiao took the camera and walked into a room used to dry ham.

As soon as I entered the room, I saw rows of pork legs neatly inserted into the ground.

Yes, you read that right, it is inserted into the ground.

This scene completely occupied the fans in the live broadcast room, and even the bullet screen was suddenly empty.

After a while, there were fans who slowly typed a word.

"Oh my god, is this real, what did I see."

"The previous one is true."

"Why is this ham made in such a strange way?"

"Can anyone tell me that these sticks in the ground are really hams?"

"Why should ham, the ultimate delicacy, be planted in the ground? I don't understand, I really don't understand."

"Won't so much ham go bad?"

"Just put it in the ground and it's over?"

"Seeing this scene, I was really shocked."

Li Xiao had never seen such a scene before, and the live broadcast screen of the mobile phone froze for a long time.

There is no way, after all, the scene of rows of hams inserted in this room is too shocking.

I feel that many people have never seen such a scene in their lives.

After all, everyone's impression of ham is still after the ham is cured, dried or smoked.

But whether it's dried or smoked, it hangs the ham high.

The taste of ham made by these two methods is obviously different.

But few people have seen the ham buried in the ground.

One or two of the hams you had on the ground before were covered in ashes.

It looked dirty and didn't want to be in the usual ham at all.

Ham is named ham because of its bright color like fire.

But now you tell me that the rows of dusty pork legs with poor geography are also ham?

Who would believe that?

But these pig legs look like ham.

Although I don't quite understand this method of making ham, the audience who are guarding in front of the screen at the moment are also looking forward to it.

What would such a ham taste like?

In another room, the audience discovered that some hams were not inserted into the ground.

The hams in this room are hung high.

However, there is still a layer of paper-like thing attached to the ham.

It doesn't look like the ham that everyone usually eats.

Seeing that Li Xiao didn't speak for a long time, the owner of this farmhouse seems to be used to such situations, so he explained: "Our Sanchuan ham only needs to be cured and dried, and it also needs to go through the process of covering the ashes."

"That is to say, in the room just now, the hams that everyone saw were not inserted into the ashes, but the process of covering the ashes is now being carried out."

"Everyone, don't underestimate this process. The production of our ham is very particular."

The boss introduced Li Xiao to the fans in front of the screen, and brought Li Xiao into it.

"Little Lier, come and give this ham a shot, shoot here."

"This ham has been covered."

"After the live broadcast is over, let's go and eat this ham."

The boss has a simple and honest smile on his face.

Li Xiao didn't plan to talk today, "Boss, then you can introduce the famous Sanchuan ham."

The boss responded, and sure enough, he started to introduce.

The one in front of me is a big anchor with millions of fans.

If I introduce myself well, won't future orders be like snowflakes?

At that time, not only can you promote your own ham, but you can also make a lot of money.

At that time, it may or may not be able to drive the development of the tourism industry.

"Then let me introduce the production process of Sanchuan ham from the beginning."

"First of all, to make ham, of course pigs must be killed."

"It's not about killing pigs anytime you want."

"The slaughter of pigs must be done after the weather is cold, probably after the winter solstice, when it is severe cold, or when it is slightly cold. The ham made at this time will not be easily spoiled."

"And only then will the resulting ham have a unique flavor."

Pointing to the hams hanging above, the boss said, "This is the last batch of hams made this year. You can see that they are still drying."

Li Xiao gave those hams a shot.

The boss continued to introduce: "After killing the pig, it is natural to cut the ham. The so-called ham is to cut the pig leg along the lines of the pig leg."

"We like to cut the pig legs into round shapes, which not only looks beautiful, but also facilitates post-sticking."

"The next step is the most important step."

"The most important step of this is naturally pickling."

"This step determines the final flavor of the ham once it's finished."

"Of course, cured meat. Everyone should know it. You need white wine and salt."

"But the liquor we choose is above 50 degrees."

"Because if the alcohol content is not high, it won't be able to marinate the ham thoroughly."

"A poorly cured ham tends to go bad, and if it doesn't go bad, it doesn't taste good."

"When marinating ham, pay attention to spreading the seasoning evenly. Every crack and every corner of the pork leg must not be missed."

"After the smear is finished, it will be put into the big tank, and then the next step of pickling will be carried out."

While talking, the boss showed Li Xiao around the big wooden vat where the ham was cured, and there was a breathable bamboo dustpan on it.

"Look, everyone, this is the big wooden vat for cured ham."

Li Xiao patted the big wooden vat while talking.

There was a dull sound of wood in the tank.

Then Li Xiao lifted the bamboo dustpan on it again, and there was a smell of white wine and cured meat.

"Okay, this smell is a bit strong."

Li Xiao smiled and asked, "Then what is the next step?"

The boss answered: "After about 20 days of marinating, it can be taken out to dry."

"The ham has been marinated for 20 days, and most of the moisture in the pork has been marinated."

"At this time, there will be a lot of salt water in the wooden tank."

"Use the salt water in the wooden tank to wash the salt accumulated on the ham, and then hang it in a ventilated place to dry."

"There is another step before air-drying, which is to stick a piece of white paper on the meat side of the ham while the salt water is still dry."

"This paper must be tightly attached, so that no bugs will enter the ham. It can also protect the stove dust well when covering the back."

"What follows is a long drying process."

While talking, the boss showed Li Xiao the hams hanging on the big pillars.

"These hams have to be air-dried on it, and it takes about two months before they can be removed and put into the ashes of the stove."

"Wow, everyone, there are so many hams hanging here, and they are still not finished."

Passing through the layers of ham, you can see that there is a piece of white paper attached to these hams.

"The last step is to cover the ashes."

The boss continued to introduce, "The hams stuck in the ground that everyone saw after entering the door are doing this step."

"Don't worry, these hams are of course good hams, and the ashes are not dirty at all."

Li Xiao's camera moved down following the boss's words.

"What are these?" Li Xiao asked, and then Li Xiao grabbed a handful from the ashes on the ground.

"It looks like these are plant ash?"

The delicate ash fell from his hands. Li Xiao observed the color of the ash and came to such a conclusion.

"Sure enough, you are worthy of being an anchor, you know everyone."

The boss stretched out his thumb, and forcibly praised: "Nowadays, many places don't burn firewood at all. Maybe not many people know about this thing."

"Stove ash is also called plant ash, and it has many uses."

"It can be used as fertilizer, or it can be used to cover ham in this way."

"Stove ashes are the ashes left after burning firewood in the stove. These stove ashes have been subjected to high temperature, and there are no bacteria in them. They are very clean."

"So safety and sanitation can be guaranteed, and everyone can rest assured."

"The ham, after drying for two months, is exposed to the sun for a few more days to go through this final step."

"Of course this last step is also the longest one of these."

"This requires experienced people to judge how long it needs to be covered in ash."

"Usually it takes several months."

"The ham that has gone through this process can be eaten raw, and it is also very delicious after being cooked."

"Next, let me take the anchor to taste our ham."

(End of this chapter)