500 grams of pork, 25 grams of refined salt, 45 grams of soy sauce, 15 grams of dark soy sauce, 15 grams of sugar, 15 grams of white wine, 10 peppercorns of chicken, half anise

Cooking Steps:

1. Wash the meat, cut it into appropriate lengths (cut or not cut as you wish, I'm mainly concerned about the convenience of the back to eat), and dry it out with kitchen paper. Put the five-flower meat into a large pot, pour all the salt, slowly rub about two or three minutes or so, so that each piece of meat is evenly covered with a thin layer of salt, try to rub until the salt are eaten into the meat inside, cover with plastic wrap, marinate for about an hour!

2. In the remaining accessories, the white wine other than are poured inside a small pot, heated until well mixed, a little slightly smoking, let cool and reserve!

3. Add the white wine to the thoroughly cooled mixture of ingredients and mix well! After marinating the meat will normally be out of water, pour the water do not, the two plastic bags set together, put the meat in, and then pour the auxiliary ingredients mixture all in, the innermost plastic bag to exclude the air tied, and then the outside of the plastic bag also exclude the air also tied! Then just roll the bag up and down so that each piece of meat sticks to the liquid, and if the bag is firm, knead it gently! (It's even better in a mason jar!)

4. Put the whole bag inside the basin, put in the refrigerator, every day to the bag to turn down, to ensure that every place of the meat soaked almost, general marinade 4-7 days or so can be!

5. After marinating the meat to take out, take off the peppercorns sticking to the meat, with a rope to tie up the meat, placed in a cool ventilated place to dry for about 7 days, hard and soft according to their own preferences! I usually dry it until two days after it starts dripping oil! Just store it frozen! It can be used for stir-frying, steaming, shabu-shabu, stewing, and boiled rice!

Cooking tips:

1, if the bacon color is bright, muscle is bright red or dark red, fat transparent or milky white, the meat is dry, firm, elastic, and with bacon should be cured flavor, is the quality of bacon. On the contrary, if the meat is gray and light, fat yellow, moldy spots, flabby, inelastic meat, with mucus, sour taste or other odors, it is spoiled or inferior.

2, bacon as a meat product, not a long time bad, after the winter solstice, before the big cold made bacon preserved the longest and not easy to change flavor. Bacon preserved at room temperature, the lunar calendar before March flavor is the most authentic time, as the temperature rises, bacon, although the meat quality remains unchanged, but the taste will become harsh throat. So after the third month of the lunar calendar, bacon can not be stored at room temperature. The best way to save is to wash the bacon, wrapped in plastic wrap, placed in the refrigerator freezer, so that it can be preserved for a long time, even if three years and five years will not change flavor.