1. Put Fuqing and Zanthoxylum bungeanum into a pot, stir-fry with slow fire, turn off the fire when Fuqing turns yellow gradually and Zanthoxylum bungeanum gives off fragrance, and let it cool to become a curing material;

2. Put the pork belly in the marinade, spread the marinade on the surface of the marinade by hand, then put it in a laminated glass or porcelain container, cover the fresh-keeping bag tightly, and put it in the refrigerator for pickling 1 week;

3. Hang the meat in a naturally ventilated place and dry it gradually. About 2-3 weeks;

4. When the meat is hard, take it down, cut it into small pieces at one time, wrap it in a film bag and put it in the refrigerator 1-2 weeks before taking it.

working methods

1, taking materials: raw materials of bacon are divided into two types: boneless and boneless. Bacon is processed with bones. According to different parts of braised pork, it is made from joint pieces, small pieces and hooves. Joint refers to the body after turning around, tail and legs; Small pieces refer to rectangular meat pieces of about 2.5kg each (pig elbows with claws on hands and legs).

2. Dressing: combing and removing meat residue, blood, lymph nodes, broken oil, etc. In order to ensure the penetration of edible salt, a knife must be cut on the meat every 2 ~ 6 cm, and the concentration value is generally 1/3 of the minced meat. The size and depth of the wound depend on the temperature and muscle thickness. If the temperature is above 15℃, the wound will be bigger and more to speed up the pickling. 15℃ or less.

3. Salt making: Generally, salt is rubbed three times, the first time is salt, the second time is big salt, and the third time is double salt. The raw salt is a layer of salt evenly coated on the surface of braised pork. Add salt the next day, rub the salt evenly, put a proper amount of new salt in the wound and stack it neatly. After 4 ~ 5 days of tipping, the upper and lower floors will be switched; Add some new salt. After more than 7 days of double salt, turn the pile in time and apply a little edible salt again. Rubbing salt for three times for about 25 days is the finished product.

4. Salt fixing: Bacon can be stored in the freezing room at -5℃ or soaked in salt water at 24 ~ 25℃. If the salt water is turbid and has an odor, it means that the salt water has deteriorated, and the salt water must be boiled again before use.

Bacon is delicious and contains a lot of edible salt, which can inhibit the growth of bacteria and virus microorganisms. Of course, bacon also has such a function. The protein content of bacon is relatively high, which can promote the improvement of damaged cells and maintain the acid-base in the body.

Therefore, eating bacon is not only a taste enjoyment, but also a spiritual experience. Moreover, there is not much fat in bacon. Long-term eating will not lead to obesity, and endocrine disorders will be more stable.