when 1 Jin of meat is put in two or two liquors, the salted meat is salty and suitable, and the taste is fragrant.

Cured meat is one of the new year's dishes that our family must prepare for the Spring Festival every year. The method of curing cured meat is to stir-fry the salt and anise leaves together, then scrape the skin clean with a knife, and don't wash it. Wait until the fried spices and salt are cooled.

first, sprinkle a layer of salt meat in the basin and put it in. both sides of the meat should be smeared with salt, and then sprinkle a layer of salt. Just put a piece of meat and a layer of salt on it, and store it in a ventilated place for four days after all the meat is put away. Marinate it for four days, then hang it up and air dry it. Cooking skills of pickled bacon, blood will come out the next day, and this blood must be poured out. On the third day, if there is blood, it must continue to be poured out.

Salted bacon, also known as bacon, is a unique local food in humid climate areas such as Henan, Jiangsu, Zhejiang, Anhui, Hunan, Hubei, Jiangxi, Yunnan, Guizhou, Sichuan, etc. It belongs to pickles, tastes salty and fresh, and is more common in the south, and before the Spring Festival in winter, because it is cold in winter, it is not easy to deteriorate, and it is used to welcome the New Year and entertain guests.