1, first of all, prepare a lot of pork belly, cut it into fist-sized chunks, and then marinate it with an appropriate amount of edible salt, which is about 25g/kg of meat for 1 day. If it is summer, it is necessary to increase the amount of salt as appropriate and shorten the salting time.

2. After pickling, clean the salted meat with clear water and drain the water for later use. Be sure to pay attention to drain the water.

3, then prepare some fat meat, that is, the fat part of pork. When making jar meat, the amount of fat meat is more than pork belly, which can ensure that lard does not exceed pork. Clean the fat meat, cut it into pieces slightly larger than mahjong, then wash it with warm water and blanch it for later use.

4. Boil the boiled fat meat in a pot to make lard. You can put some water in it first, and boil it slowly over a small fire. The lard boiled first can be skimmed for later use, while the fat after the subsequent fat meat becomes obviously golden is fished out for other purposes.

5. After boiling the oil, pour the lard into the pot, and then when the oil temperature is 40% hot, add the drained pork pieces. If there is water on the pork surface, it is easy to spill hot oil. Stir-fry the pork belly slowly on low heat until the pork belly pieces float naturally, which means that the pork belly has been fried dry and thoroughly and can withstand long-term storage.

6. Take out the fried pork belly, put it in a clean jar, and then cool the lard and put it in the jar, so that the lard doesn't pass the pork, which can play a good sealing role, and at the same time, let the lard re-infiltrate the pork and make the fried pork moist and tender again.

Jar meat

Tanrou is a famous dish in Northeast China. This dish is made of fine pork belly, which is fat but not greasy and melts in the mouth.