Soak in light salt water: add a proper amount of water to the basin, add a spoonful of salt, stir well, and soak in bacon for a period of time. Bacon and brackish water both contain salt, but the concentration in brackish water is low, so the sodium ions in bacon will move to brackish water, and the concentrations on both sides will remain balanced. Soaking rice water: the rice water is acidic, and the reaction consumes sodium ions, which makes the bacon taste weak.

1, light salt soaking: add a proper amount of water to the basin, add a spoonful of salt and stir well, then soak in the bacon for a period of time. Bacon and brackish water both contain salt, which is sodium chloride. In order to preserve bacon for a long time, there is usually more salt, so the concentration is high. When the concentration in brackish water is low, sodium ions in bacon will move to brackish water to keep the concentration balance on both sides.

2. Soaking rice water: the rice water is acidic, and the reaction consumes some sodium ions, which makes the taste of bacon weak.

3. Boil water: cut the bacon into thin slices and cook in boiling water for 10 minute. After repeated cooking for 2 times, the salty taste can be removed. However, the flavor of bacon will also be lost, affecting the original flavor.

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