Preparation materials: fresh pork, onion, ginger and garlic each 1 kg, 2 pieces of fragrant leaves, 2 pieces of cinnamon, 5 tablespoons of cooking wine, 8 grams of salt, 2 tablespoons of allspice powder and 2 tablespoons of black pepper.
Tools: seasoning bowl, oven, chopsticks.
Step 1: cut the fresh pork into finger thickness, not too small, and the moisture will be seriously reduced after drying.
Step 2: Add salt, soy sauce, cooking wine, ginger, Chili powder, cumin powder, ginger powder, pepper powder and cumin granules.
Step 3: spread tin foil and set the plate, 1 kg pork, set a plate and a half, and set a plate after shrinking.
Step 4: 180 degree preheating 10 minute, add the cured pork and turn on the hot air function, and bake for 20 minutes.
Step 5: After baking, wait for the preheating to dissipate and take out the dried meat.
In this way, fresh pork becomes air-dried bacon, which can be preserved for a long time.