Recipe 1 of Cantonese cured bacon,

Ingredients

"2 strips of pork belly with skin", "2 tablespoons of coarse salt", "5 grams of tangerine peel", "1 tablespoon of Sichuan peppercorns", "500CC of sorghum wine", "2 tablespoons of salt and pepper powder", "2 tablespoons of soy sauce",

Method

1: Prepare the ingredients.

2: Now pluck out the remaining hair of the pork belly with skin and tie it with cotton rope (pierce holes) without washing. Take Sauce 1 and fry in a wok until it smokes and smells of Sichuan peppercorns. When it cools down slightly, put the pork belly in the wok and rub it with Sichuan peppercorns and salt until the pork belly is slightly watery; hang it in a ventilated place for 6 hours.

3: After air drying for 6 hours. Soak in sauce for 212 hours, then dry in a ventilated place for 12 hours.

4: After air drying for 12 hours. Soak in the sauce for 324 hours, then dry in a ventilated place for 5-7 days.

5: This is a finished bacon product using only 1 tablespoon of soy sauce.

6: After 5-7 days, the finished product with 2 tablespoons of soy sauce will be really fragrant.

Method 2, homemade bacon

Materials

Main ingredients: 5 kilograms of pork. 150g of seasoning salt, 25g of Sichuan peppercorns, 1.5kg of pine and cypress sawdust. (Peanut shells are also acceptable)

Method

(1) Pickle. First cut the pork into 5 cm wide strips, use bamboo skewers to poke many small holes, then rub them with

fried peppercorns and salt to infuse the flavor, then arrange them layer by layer with the skin down and the meat up. In a ceramic or enamel container (avoid using metal utensils), place the top layer with the skin facing up and the flesh facing down, and press to pay attention. Store in a non-freezing place in spring and winter, and in a cool place in summer and autumn. Marinate the chicken for 5 days, turning it over once a day. After marinating, tie one end of the meat with a string and hang it in a well-ventilated place to dry until semi-dry.

(2) Smoke. Place the dried meat on an iron grate in an iron pot, put sawdust on the bottom of the pot, and cover the pot. Heat the pot over fire and use the last smoke to color the meat. After smoking, hang it in a ventilated place until the moisture is completely dry.

(3) Edible. Brown the smoked pork skin over a fire, then soak it in warm water until soft, use a scraper to remove the stained mud, scrape off the yellow side of the skin with a knife, wash it again with warm water, and steam it for 50 to 60 minutes. Take out, slice and serve.