Pork belly is changed into a knife and cut into small pieces of raw pork with a width of no more than three fingers. Put the chopped pork belly neatly into a crock, preliminarily marinate it with pure grain wine (mainly to remove the fishy smell), then sprinkle the edible salt, pepper granules and spiced powder (thirteen spices are also acceptable) for salting according to the corresponding preparation, and evenly spread it on each side of the pork. Cover again and marinate for about ten days. Don't cook raw pork too salty or too light. It is impossible to get through when it is salty. If the salt is reduced, the rancidity and peculiar smell of pork Huimian Noodles cannot be avoided. Take the marinated pork belly out of the crock, drill a small hole in the edge of each pork with a needle eye, thread it with a thin rope (preferably hemp rope), hang the raw pork in a naturally ventilated place, blow dry with steam, and then take out the sauce prepared in advance. Soy sauce (wheat sauce) can also be evenly spread on each side of pork and then left to dry.

Wipe it every three or four days. Then continue to dry it there, and after four or five times, it will not be wiped again, so it will hang there and dry naturally. It will take about twenty days. Take off the dried sauce elbow, put it in a plastic bag and put it in the fresh-keeping room of the refrigerator for preservation. Even if it's finished. Pickling method of cured chicken with preserved fish and sausage. After cleaning the raw pork, change the meat into strips with a knife, and evenly apply edible salt, spiced powder, rice wine, Chili noodles, ginger slices and white pepper. If you like spicy food, you can put Chili noodles. Edible salt should be more suitable. After kneading, marinate for a few days to see if the meat has a marinated flavor. After about four or five days, you can take it out to dry or naturally ventilate to dry the water. This wax product can only be used in winter in the north. If you like bacon, you can light it with pine branches and smoke it on it. Sausage bacon has a special taste, which can greatly increase appetite.

Sausages and bacon can be used to stir-fry garlic sprouts, bamboo shoots, red cabbage moss, or bacon hot pot, which is so delicious that it can't stop. The whole process of curing meat food should be processed with edible salt or mainly with phosphate, sugar and seasoning. Pickling has been an antiseptic storage method for meat products since ancient times, and it is still widely used. However, the purpose of curing has changed from simple antiseptic storage to improving taste and product quality, which makes curing an important processing stage in many meat products processing. Pickling ingredients mainly include edible salt, phosphate or sodium nitrite, polyphosphate, ascorbic acid, sugar and seasoning. Among them, edible salt has the functions of drying, permeating and controlling the growth, development and reproduction of bacteria. Phosphate or sodium nitrite can dye hair and inhibit Botox. They form nitric oxide according to oxidation, and then fuse with brain natriuretic peptide to form nitric oxide brain natriuretic peptide, which turns cherry red after heating.

However, sodium nitrite can be combined with secondary amine to form ammonium nitrite, which is also a carcinogen. Therefore, its use should be strictly restricted. In China's national industry standards, the residue in meat products should be calculated as sodium nitrite, which should not exceed 0.03 g /Kg. Ascorbate can promote the transformation of sodium nitrite into nitric oxide, prevent oxidation, benefit the hair color of meat food and prevent the establishment of nitrite. Polyphosphate can improve the water retention and cohesiveness of meat and reduce the loss of nutrient elements, thus maintaining the tenderness of meat and increasing the yield. Pickling methods can be divided into dry pickling, wet pickling and salt solution injection. Pickled pork is usually the most common way for local farmers to store meat. In spring, every generation of wise people in Hetao cut raw pork into pieces one inch thick, fried it thoroughly, burned it bright red, cooled it, scraped it flat in a jar, and filled it with oil for storage. This kind of bacon can generally be stored in the autumn and winter of next year.