After a series of cooking, fresh pork belly is made into bacon, which is salty, delicious and not greasy. Cured meat not only tastes better, but also can be preserved for a longer time. This kind of bacon is stored in the refrigerator, which is more convenient to eat. Of course, bacon is not directly salted. Everyone needs to remember the skill of "frying, pressing and air drying" to make bacon. Next, I will make it successful.

The method of curing bacon: spare ingredients: pork belly (leg meat) 1300g, 4 slices of fragrant leaves, 8g of pepper, a little white wine, 35g of salt, appropriate amount of grapefruit peel, and star anise 1 slice;

Production process: step 1, prepare fresh pork, simply wipe the dirty part of the surface without cleaning, prepare pepper granules, fragrant leaves, star anise and salt, and put them in a wok for heating;

Step 2, add all kinds of spices and salt, stir-fry slowly with low fire, and when the flavor in the spices is fried and the salt turns yellow slightly, first evenly spread a layer of white wine on the pork and evenly spread it;

Step three, mix the fried spices and smear them on the meat. Every side and every corner should be painted evenly. Prepare a clean and sealable container, clean the bottle and make sure there is no water or oil.

Step 4, put the meat coated with spices into a container, compact it with grapefruit peel, put it on a plate, cover it, and put it in a cool and dry place for 2 days and 2 nights until it is cooked;

Step five, take the salted bacon out of the bottle, string it on the meat with cotton thread or hook, hang it in a ventilated place to dry, and the bacon will dry in about a week, then take it back and put it in the refrigerator for preservation.

Summary: There are many ways to eat salted bacon. Steamed bamboo shoots, salted winter melon soup and salted tofu pot are all classic home cooking practices. Of course, there is also the simplest way, that is, put the cured bacon in a pot with cold water, add onion and ginger, boil it, steam it in the pot for half an hour, let it cool, cut it into plates and eat it directly. Especially simple and convenient. Cured meat tastes good and the method is not difficult.

Cooking tips: 1, stir-frying, refers to stir-frying spices and salt, put all kinds of spices and salt in a pot, stir-fry until the flavor is overflowing, and then smear it on the meat, so that the cured bacon tastes more fragrant, and the pork does not need to be washed, so it can be wiped clean with clean Puckilo or paper towels, otherwise the cured bacon will go bad easily;

2. Double pressing refers to stuffing spiced pork into a bottle, then pressing it with clean grapefruit skin, and then curing it. This is to make the meat quality of bacon stronger, and the water is easier to flow out, which is convenient for later air drying, so it is normal that there will be water in the cured bacon bottle;

3. After the bacon is air-dried, try to put it in a ventilated place to avoid sun exposure. The general success rate is about one week. Everyone needs to master it according to the actual situation. Bacon is frozen in the refrigerator.