The new year is coming. Recently, many people have started curing bacon, for example, bacon is one of the most common bacon. People in almost every place will pickle, that is, pork will be salted and dried to make bacon. Although the production process looks simple, it is actually very particular, otherwise so many people will not avoid the phenomenon that bacon is not delicious and easy to mold.

Although there is bacon in every place, the cured bacon in different places tastes different and has local characteristics. For example, I have eaten bacon in many places, but I think Sichuan bacon tastes the best. After some understanding, it is found that Sichuan bacon will add these two kinds of salt. No wonder bacon has a stronger fragrance and has a long storage time. Take a look here.

Prepare ingredients: pork belly, soy sauce, sugar, soy sauce, salt, high-alcohol liquor and ginger.

[Pickling process]

1. Cut the pork belly into large strips for later drying, then rinse the pork belly and control the moisture; Wash and shred ginger for later use.

2. Put the pork belly into a dry basin without water and oil, then add a proper amount of white sugar, soy sauce, salt and white wine, sprinkle with shredded ginger and spread evenly. Be patient in the application process, let all ingredients fully blend into the pork belly, and knead it back and forth for about 10 minutes until each pork belly is completely seasoned with juice.

3. Take out the marinated pork belly, circle it in a clean pot, seal the mouth of the pot with plastic wrap, and marinate for 12 hours. But remember, turn the pork every two minutes. Time is up, find a rope to string the pork, put it in a ventilated place to drain the juice, and finally expose it to the sun for 3 days. After drying, it can be transferred to a ventilated place to dry!

[hint]

In addition to salt, ginger and white wine should be added to bacon, because it can not only prevent insects and sterilize, but also prolong the preservation time of bacon.