First, wash the pork belly, cut it into appropriate lengths, pour all the salt, rub it slowly for about two or three minutes, and marinate it for about an hour!
Step 2: among the remaining auxiliary materials, pour everything except white wine into a small basin and heat it until it is evenly mixed and slightly smoked. Let it cool for later use!
Third, add the thoroughly cooled auxiliary materials to the liquor, mix it overnight and stir it evenly!
Step 4, put the two fresh-keeping bags together, put the pork belly in, and then pour all the auxiliary materials mixture.
5. Put the whole bag into the basin and put it in the refrigerator for cold storage. Turn the bag down every day to make sure that the meat is soaked almost everywhere. Generally, it can be pickled for about 4-7 days!
6. After curing, take out the meat, remove the aniseed stuck on the meat, tie the meat with a rope, and dry it in a cool and ventilated place for about 7 days.