Step 1: All the materials except liquor are boiled in a pot and cooled. It is worth mentioning that salt and sugar can be dissolved after cooking, and spices can give off fragrance better.

Step two, pour in the white wine and mix well, then soak in the pork belly. Of course, if it's pork belly, you don't need to wash it, just marinate it, so it's not easy to go bad, and it's more original. Soak it and wash it when you eat it. It is worth noting that if it must be washed, it must be fully dried before pickling after washing, so that it can be preserved for a long time.

Step 3, after curing for 2-3 days, hang 10- 15 days in a ventilated place to eat. It is worth mentioning that when curing, the meat must be turned over every other day to ensure uniform curing.

Background story

There has always been a folk proverb: light snow pickles and heavy snow pickles. This sentence means that during the light snow solar term, everyone starts to pickle, and when it comes to the heavy snow solar term, every household starts to pickle bacon. Different solar terms are suitable for doing different things, such as the light snow solar terms. At this time, it is just the time to harvest autumn vegetables, and there are many vegetables. Pickling them up can extend its edible period. When it is snowy, it is just the cold weather. At this time, it needs tonic, and it is also the best time to pickle meat.

The solar term of heavy snow does not mean that there will be heavy snow on this day, but that it will be very cold at this time, even if it snows, the amount will be more. When the weather is cold, some mosquitoes basically disappear, but also can inhibit the growth of bacteria to a great extent, which provides the greatest convenience for cured meat, making the cured meat less likely to stink and grow long hair.