Hakka people have cooked bacon this way for generations. See if the recipe and method are the same as yours.

It's a northerly day again, and every household has started to cook bacon and sausage. Think about the taste of eating bacon last year, especially braised rice with bacon. The aroma of that pot of rice is all over the house, and you can eat several bowls in one breath. It's really delicious.

well, in order to eat this pot of bacon rice that I have missed for a long time earlier, I'll make bacon quickly while the north wind is rising. By the way, I'll share with you the methods that Hakka people have cooked bacon for generations, the authentic Hakka bacon method. Let's see if it's the same as yours.

ingredients preparation: pork belly, white wine, white sugar, salt, mixed liquor, soy sauce, etc.

The specific steps are as follows:

Step 1: Prepare pork belly. I have prepared 15kg of pork belly here, without washing. Cut it into long strips, about 3 to 5cm wide, add 1g of white wine, 3 spoonfuls of sugar and half a pack of salt, and stir it evenly by hand. Be sure to stir it several times, grab it and grab it evenly.

Step 2: After stirring evenly, put the pork belly into a deep dish, add a little white wine to the surface, flatten the meat a little, and then marinate it for 36 hours.

Step 3: After the meat is cured, prepare some cotton thread, insert a hole in one end of the meat with chopsticks, and then take a cotton thread through it. The length of the thread can be hung.

Step 4: After all the meat is put on cotton thread, hang the meat in the air outlet or in the sun for one day. One day is enough. Don't be too dry.

Step 5: After the pork belly is dried for a day, take it down and prepare a bottle of five-flavor wine. This five-flavor wine is a secret seasoning made by Hakka people. It is made by grinding star anise, cinnamon, fragrant leaves, fennel and clove into powder and soaking it in high-concentration liquor for several months. Every year, we will make a large bottle in advance, which will be used when making bacon and braised pork in the New Year. You can go to the medicine store to match it.

Step 6: Pour a proper amount of five-flavor wine into the hot pot, add some light soy sauce, heat it up, turn down the heat, and soak the pork belly piece by piece. This can be used for coloring and seasoning, and it tastes particularly fragrant.

step 7: put the soaked meat on the plate again, pour the remaining juice on the meat, then marinate it for one night and take it to the sun the next day.

Step 8: Hang the marinated meat and dry it for about a week. This is air-dried bacon. Before cooking, you must watch the weather forecast to make sure the weather is good. Do it only when there is a north wind, otherwise the meat will go bad.

This Hakka bacon is ready. If you don't want the bacon to be too dry, you can take it down early and put it in the refrigerator to eat it frozen. It is especially fragrant when used for frying or stewing rice. Please try it for your favorite friends! Is your bacon made like this?

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Only food and love can live up to; Eating is a kind of happiness, taste is a kind of interest, and cooking is a kind of happiness!

Hello, I'm Tietou, a Hakka man who loves to cook and cook!

There is no gorgeous language or magnificent environment here, but only a steel-toed person who cooks for his family. Share with you detailed home-cooked recipes, Hakka food, home-cooked snacks, etc., and welcome your advice if there are any shortcomings! In the gourmet world, let's make progress together and cook more and more delicious food for our families!