Preparation materials: pork belly
Step one:
It's best to use fat pork belly to make Cantonese bacon. You can buy it and cut it into strips 1.5 to 2 cm wide. You can't cut it or you're afraid it won't look good. It's best to ask the stall owner who sells pork to help cut it and take it home.
Step two:
Put the chopped pork belly into the pot, pour warm water to clean it, scrape the pigskin clean at the same time, clean it with clear water for two or three times, and drain it for later use.
Step 3:
Prepare some clean cotton ropes and a chopstick, then pick up a pork belly, make a hole in the head of the pork belly with chopsticks, drive the cotton rope through the hole with chopsticks, and then tie a knot. Put all the pork belly on the cotton rope, find a cool place to hang it, and dry the water on the pork belly surface.
Step 4:
After drying for almost an hour, the water on the surface of the pork belly was basically dry, and then it was put into a clean and waterless small pot to start pickling.
Step five:
Add 20 grams of sugar, put on gloves once, directly grab and mix, fully grab and mix evenly, and then let stand and marinate for one hour.
Step 6:
After one hour, add10g refined salt, 50ml high-alcohol liquor and100ml light soy sauce, and mix thoroughly again. (This soy sauce is a little too much. Actually, 50 ml is enough. )
Step 7:
After fully stirring, seal the pot mouth for preservation, and then put it in the refrigerator for pickling. Marinate for at least 12 hour to 48 hours, and the pickling time will be more delicious.
Step 8:
Pork belly has been completely colored after being marinated and tasted. Take it to a sunny place to dry while it is sunny or windy. On the first day of drying bacon, be sure to put it in a sunny place. Xiaolan rented a house with limited conditions and put it in the sunshine window. Not the next day. I can put it in a ventilated place to dry.
Step 9:
It was windy on the first day, so I did it after a day in the sun. Take it back, put it in a ventilated place or wrap it in a bag and keep it in the refrigerator.
Step 10:
The next day, prepare a small bowl, add some soy sauce and high-alcohol liquor, brush each bacon evenly and further color it. In fact, you can also brush some white wine directly without smoking, and then take it to dry.
It's sunny and windy. It will dry after 5 days, usually 7 to 10 days. After completely drying, put it in a fresh-keeping bag, tie it up and seal it or vacuum it, and put it in the refrigerator for another year. Remember, you must cook bacon when the weather is fine, otherwise it will waste pork. After all, pork is very precious now.