Pig hind leg meat 8 Jin

350g of auxiliary material is soy sauce.

Soy sauce100g

50 grams of rock sugar

Salt100g

Sichuan pepper

4-5 aniseed.

Cinnamomum cassia proper amount

A few fragrant leaves

A little spiced powder (not allowed)

A little ginger powder (not needed)

200g warm water

Moderate high-alcohol liquor

Steps of soy sauce bacon

1

Pork is divided into pieces, washed and dried.

2

The marinade is ready;

three

Put all the wine without seasoning into the soup pot, boil it over medium heat, and stir until the rock sugar melts;

four

Turn off the fire, let it cool, pour in high-alcohol liquor and stir evenly;

five

Marinate pork once a day for 6-7 days.

six

Pickled pork is taken out, covered with cotton rope, hung in a cool and ventilated place, and dried for about 10 days. When the skin of the meat is tight, it can be hung in a cool place indoors for storage, or it can be wrapped with plastic wrap and stored in the freezer, so that it can be stored for one year until the meat is cured in the next year. This is the first dry day, and my skin is still wet.

seven

This is the fifth day, and my skin is a little dry;

eight

This is the eighth day, the skin is dry and tight, and the lean meat is brownish red;

nine

This is the tenth day. The skin is translucent, dry and hard by hand, and the lean meat turns dark brown, which can be taken indoors and hung in the shade.