2. Take a piece of prepared pork belly, remove the blood stains and minced meat on its surface with a knife, wipe the surface of the meat with a slightly wet Puckilo without washing, and blow dry it in the wind until it doesn't stick to your hands.
3. Cut a mouth on the surface of the meat with a knife every 5 minutes. The depth of the mouth should match the temperature. The higher the temperature, the deeper the mouth, and vice versa.
4, open the hot pot, prepare the right amount of salt and pepper, put it in the hot pot, stir fry. The pepper is fragrant, turn off the fire and let it cool.
5. spread the fried salt and pepper evenly on the surface of the meat by hand, which can be repeated several times to ensure the absolute uniformity of the salt.
6. Wash and wipe the prepared clay pot. Gently put the marinated pork belly into the pot, take out a proper amount of high-alcohol liquor, pour it on the set meat, and press it tightly with heavy objects. When finished, marinate the pot in the shade.
7. After a day of curing, take out the meat in the jar, apply a layer of pepper and salt according to the above method, pour out the liquid oozing from the jar, and then put the meat in the jar according to the above method to continue curing.
8. Marinate for another 2 days or so, and the bacon will be marinated. Take the meat out, hang it in a windy place, dry it with wind, and then you can take it down and eat it.