First of all, the bacon should be soaked in clear water before curing. Remember to add a tablespoon of salt when soaking, and a proper amount of ginger slices and cooking wine. Stir well and soak for half an hour to soak the excess blood in the pork. Because these blood stains in pork will be very fishy, if they are not soaked out, it will easily affect the taste of bacon.
3. After the pork is soaked, take it out and drain it, and then prepare a little high-alcohol liquor to smear it on the pork, which will play a bactericidal role and improve the preservation of the bacon. In addition to adding high-alcohol liquor, we also need to add some soy sauce and soy sauce for pickling for half an hour. The bacon made in this way will be more delicious and the color of bacon will be more beautiful.
4. Prepare a small packet of salt, put it in an iron pan, then add cinnamon, pepper, fennel and star anise, stir well with salt and stir fry with low heat. When curing bacon, we should not only use salt, but also add these spices, so that the cured bacon will be more delicious. After frying the salt, put the pork belly into the salt, wrap it with a layer of salt and marinate it for three days.
5. Marinate the pork with salt for three days. After the taste is delicious, take out the pickled pork, then put on thin thread and put it outside to dry. When the bacon is dried, it should not be dried in the sun, but in the natural environment. Only the dried bacon made in this way will be tasty enough, and the fried bacon will be particularly fragrant.