Pickling method:
1, pork belly with appropriate fat-thin ratio, washed and dried.
2, pour in the right amount of white wine, daub evenly.
3, add pepper and edible salt, and rub these ingredients on the flesh for a while.
4. Put in soy sauce, soy sauce and ginger slices and grab them evenly.
5. Treat all the pork belly in the same way, marinate it for two days and then dry it.
Precautions: 1, pay attention to the temperature during the curing process, and do not spoil.
2. Turn over every once in a while and let the ingredients marinate and color evenly.