Seasoning: salt 15g, pepper 5g.
1. Cut the ribs into long strips, prick some small holes with bamboo sticks, rub them with pepper and refined salt (all fried and dried until warm), put them in a porcelain basin, spread them layer by layer, and press the top layer with heavy objects;
2. Turn it once every two days. After 10, it will not be turned once a day. Marinate it for 4-5 days, take it out, put it on with a rope, and hang it in a ventilated place to dry for half a day.
3. Put sawdust in a large iron pot, iron blocks on it and dried meat on it;
4. Cover the pot and put it on the fire. Cease fire when sawdust is heated and smoked, and smoke the meat to dry.
5. Soak the prepared film meat in warm water, scrape off the yellow face and brush off the sharp soil on the meat;
6. Wash it with warm water, put it in a container, steam it with strong fire, boiling water and full steam for 1- 1.5 hours, take it out, let it cool, slice it and plate it.
The key to making steamed bacon: prepare 750 grams of sawdust.