Pork (pork belly) 3 kg

Appropriate amount of pepper salt (homemade)

cure

5 grams of Amomum tsaoko

2 grams of fragrant leaves

7 grams of cinnamon

Octagonal 6 grams

Dry Chili1.5g.

Huajiao (Dahongpao) 4g

40 grams of soy sauce

Soy sauce130g

40 grams of salt

40 grams of rock sugar

3 grams of spiced powder

30 grams of aged carved wine

30 grams of white wine

Sauce-flavored bacon?

Don't wash pork belly with water, just dip a dry rag in a little white wine and wipe it clean.

Spread pepper and salt evenly on the meat, and then rub it hard, as if to massage the meat.

Put it in a porcelain enamel basin or pottery jar and cover it with a layer of plastic wrap.

Press a pot of water or a heavy object on the meat and marinate 18 hours.

Mix all the materials in the "marinade" except carved flowers and white wine, boil them on low heat, and immediately turn off the fire to cool!

Take out the meat that has been marinated for a day, and wipe the pepper and salt off the meat with a clean dry cloth.

Carved flowers and white wine are added to the marinade juice according to the weight described in the prescription, and mixed well.

Meat is packed in sealed bags.

Pour the marinade into the sealed bag, seal it, then shake the bag until the marinade and meat are evenly mixed, then remove the meat and marinade, put them into dry and oil-free ceramics or glassware, and seal and marinate for 3 days. In the meantime, take it out and turn it every 12 hours!

After curing, take out the meat and clean up the spice particles on the meat.

Punch a hole in the meat, thread a rope and hang it in a cool and ventilated place. Hang it for a day or two until the surface of the meat dries. Then hang it in the sunny place until the flesh is slightly oily.

Slice, steam over high fire15min.

Tips

Try not to wash meat with water, it is easy to go bad.

2. The temperature of cured bacon must be low, otherwise it will go bad easily.

Please refer to my prescription for the formula of pepper and salt.

When cooking the marinade, the fire must be low, otherwise it will burn.

5. When pickling, try to use enamel, ceramics or glass containers.

6. Choose high-quality aged yellow rice wine as far as possible for flower carving, and the white wine is maotai-flavored, which will definitely taste different.

7. Yellow rice wine and white wine must be put last, otherwise the fragrance will be scattered.

8. Zanthoxylum bungeanum must use Sichuan Dahongpao.

Ingredients

Cured meat right amount

Appropriate amount of garlic bolt as auxiliary material

Appropriate amount of red pepper

Appropriate amount of onion, ginger and garlic

Steps of Sauce-flavor Bacon

1

Bacon will be a little salty, so I will soak it one night in advance.

2

Stir-fry and add side dishes.

three

A little salt with red pepper is better in color.

four

Let's eat out of the pot