Home-made bacon is safe, not only has good meat quality, but also tastes more delicious. It can be cooked when the temperature drops in winter. Sauté ed pork with sherry red is even more delicious. Xiaocai introduces the method below, and friends who like it can try it.

Required materials: pork belly 1 000g coarse salt 50g pepper1large spoon 2 large spoons of liquor.

Production steps: 1. Never rinse fresh pork belly with water, just wipe the meat clean with wet gauze, and then air-dry it in the shade. The air-dried meat looks dry and does not stick to your hands.

2. Don't add oil to the pot. Add salt and pepper to stir-fry the fragrance. Turn off the fire after the salt turns slightly yellow. After cooling, rub 2/3 of it on the pork belly, massage while rubbing, find a big jar, put the meat in the jar layer by layer, and finally sprinkle with high-alcohol liquor and put it in the shade.

3. After a day, there will be water in the jar. Pour out the water and rub the remaining pepper and salt on the meat, then sprinkle with white wine, press it on the lid of the jar with a heavy object, and then marinate it for 1 day. String the meat with cotton thread and hang it in a cool air outlet until it hardens before eating. Finally, keep it in the refrigerator.

Suggestion: Cured meat must not be washed with water. Just rinse it with warm water before eating, so that it can be preserved for a long time. It is best to use sea salt or crystal salt, so that the salt water with large particles is less, and the meat is better preserved. It will be safer to eat cured meat after 3 weeks, and the nitrite content will be lower.