The first is to wash the meat repeatedly. Usually, if we buy fresh meat, we will wash it in water. In addition, many people like to wash the pickled meat with clean water and then pick it up. But in fact, this will only make meat deteriorate faster, because water adheres to the surface of meat, and water itself has a lot of bacteria. If it is not handled properly, the meat will go moldy or deteriorate faster, so we don't need to wash it. Wipe with clean cleaning products, and then control the water or the white wine layer on the meat surface, which will accelerate the evaporation of water and keep the meat fresh.
The second is to brush soy sauce, which many people will marinate before the meat is fried. At this time, everyone likes to sprinkle some soy sauce for pickling. When cooking bacon, they also like to put soy sauce to make bacon look better. But in fact, this is a wrong method, because the ingredients in soy sauce are water at most, and it also contains some acidic foods. If coated on meat, it will easily lead to mildew and deterioration, and bacon will have a waxy taste. No need to add soy sauce to taste. Usually if this method is used correctly, the color of the meat itself will not be very bad, so there is no need to add color.
Third, too much spice was added. When curing, many people want to add some onions, ginger and garlic to reduce the taste of meat. They think they can deodorize, but the juice of these things is easy to enter. In meat, the meat is bad or sour, so when we want to add spices, we just need to add some dry spices and add the taste of bacon.