Wenzhou soy sauce meat needs to be marinated for 12 hours.

Depending on the amount of marinated meat, more light and dark soy sauce is required. Add ginger slices, cover with plastic wrap, and marinate for 12 hours. Add light soy sauce and dark soy sauce to the pot, the ratio is about 3:1, or 2:1, add one or two spoons of sugar, put it on the fire and bring to a boil, turn off the heat and let it cool.

Hook the marinated soy sauce meat with a hook, put it in a cool place, and dry it in the shade for about a week, and the soy sauce meat will be ready. At this time, the surface of the meat has become very dry, but it is a little elastic when pinched, so it is ready at this time. Note that the soy sauce meat should not be exposed to the sun during the drying process, but should be dried in a cool place.

Introduction:

Choose pork belly, which is fat and thin, so it tastes delicious, not burnt, and not greasy. Cut the pork belly into long strips, thicker as they will shrink when dried. Pork belly does not need to be washed. Just wipe off the dirt on the surface with a damp cloth, because it will easily deteriorate after washing. After drying, package it and store it in the refrigerator. Wash it before eating, then slice it into slices. You can stir-fry, steam, etc. to make it taste rich in sauce.