Stir-fry: stir-fry pepper and salt

Pour 500 grams of salt into the pot, then sprinkle with pepper granules, stir-fry in a medium-low fire until the fine salt is yellowish or beige, then turn off the fire, sieve out the pepper granules with a sieve, and take pepper granules and pepper salt for separate use.

Second wipe: put white wine and pepper salt on the pork belly.

The first 1 wipe: the freshly bought pork belly does not need to be cleaned, cut into long strips, put it in a large basin, evenly drenched with high-concentration liquor, and spread it evenly;

The second wipe: according to 500 grams of meat, corresponding to the proportion of 20 grams of pepper and salt, add and marinate to ensure that every part of the pork belly can be rubbed with pepper and salt, and finally sprinkle the fried pepper with a proper amount and grab it evenly.

Can make the meat pieces marinate more fragrant, and can also play an insect repellent effect.

Three-pressure salting: press the bacon with a heavy object and marinate it to taste.

After spreading pepper and salt evenly on the pork belly, put the pork belly into a big basin layer by layer. For each layer of meat, pour in a proper amount of high-concentration white wine, code it layer by layer, cover the surface with plastic wrap, and press the bacon with a heavy object to make the meat more tasty, and prevent the raw water from mixing as much as possible. Turn it every 12 hours to make the salt marinate more evenly.

Marinate for about 48 hours. When the pork belly pieces have been marinated enough to taste, they can be taken out. At one end of the meat, pierce a hole with a sharp object, hang the bacon, and put it in a cool and ventilated place where the sun can't shine directly for 7~ 10 days.