Pork belly is 3 Jin

A small glass of wine (above 40 degrees) is about 30ML.

Salt, sugar, pepper, star anise, soy sauce marinade

Rice, black tea, sugar, orange peel smoke

How to smoke bacon?

Slice pork belly into vertical strips, wash it, dry it with kitchen paper, and prepare the required marinade.

Wipe the meat evenly with a small glass of wine, stir-fry the coarse salt and pepper star anise in a clean pot, stir-fry the salt until it turns slightly yellow, put the fried spices on the streaky pork with wine, and put a little sugar and soy sauce.

Grab the marinade and meat evenly with disposable gloves, and it is best to massage for a while to let the meat eat the feed.

Marinated meat is packed in sealed bags and marinated in refrigerator for 5 to 7 days.

The marinated meat is hung in a ventilated and dry place to dry for 7 to 10 days. When the meat is slightly oily, the surface begins to dry, and it is still a little soft when squeezed inside.

Then there was smoking, because the smoke was very heavy when smoking, so I didn't take a picture. Let me dictate it to you. Just find an unused wok, spread a layer of tin foil, sprinkle a layer of rice, and then sprinkle a layer of black tea. I use a tea bag, put the dried orange peel, and evenly sprinkle a layer of sugar. When the fire is so high that the rice begins to smoke, put a shelf, put the meat on it and smoke it with a lid, for about 20 minutes. You can wrap it up and put it in the refrigerator after natural cooling, and you can take it with you.