Wash the prepared bacon repeatedly with warm water, and then soak it in 2% light salt water for ten minutes. Because bacon is relatively salty, this can break down the excess salt. Then add and cook until cooked, cut into slices, add some side dishes according to your preference; such as: green and red peppers, dried tofu, stir-fry in the pot, add onions, ginger and garlic when cooking, Chicken essence can be used to make delicious twice-cooked pork. If it is cured hooves or cured pork ribs, wash them and add water to stew them directly. You can also add some dried mushrooms, dried potatoes, and kelp. There is no need to add any seasonings. The original flavor is the best! Of course, if you like a strong taste, you can also add some dried chili pepper and Sichuan peppercorns!

When killing the New Year pig, select pork belly with skin, boneless ribs with skin, cut it into strips, and use refined salt, soy sauce, white wine, a little white sugar, and some chili powder. Fennel noodles, spread evenly. Marinate it in a basin for two or three days, stirring during this period to infuse it with flavor. Then take it out and dry out the dripping water. At this time, go to the mountain to find some green pine hair, cypress leaves, bamboo leaves, dried orange peels, mixed with dried soybean gai (dialect, that is, with the green and soybean rice peeled and the bean shell left) and dried "pole", Light it up to release the smell of smoke, and "smoke" the dried bacon on the fireworks. After "smoking", hang it in a cool place to dry. Note, it cannot be stored in the refrigerator.

1000g pork belly; 1 bag of black tea; 30g white wine

1 piece of dried orange peel; 20 peppercorns; 1 star anise

30g coarse salt; 2 spoons of brown sugar ; 2 tablespoons of sugar; 30g of light soy sauce

Steps

1. Marinate the meat.

First cut the pork belly into 3 cm wide strips

2. Sprinkle coarse salt and spread evenly, smear it on each section of meat

3. Add sugar, Sichuan peppercorns, star anise , dry orange peel, white wine, and light soy sauce, mix and stir evenly

4. Then pour in the salted pork belly, and then apply the prepared juice to the surface of the pork belly

5. Put the dipped pork belly into a sealable food bag, expel the air in the bag and seal it

6. Put the sealed bag into the 0 degree refrigerator layer of the refrigerator (if it is not available, you can put it in the freezer) Freezing layer), leave it for 5-7 days

7. After 5-7 days, take it out and hang it in a ventilated place to dry, and dry it for about 7 days

8. Dry it for about 7 days to The surface is firm and ready to smoke! Home version of pickling ~ spread the tin foil paper flat in the pot, add brown sugar and black tea, and put it on a rack

9. Put the dried meat on it, cover it, and then smoke it on low heat 10- About 20 minutes

10. About 10-20 minutes, turn off the heat and wait for 5 minutes before turning it on again

11. After smoking, put it in a steamer to steam for about 1 hour, take out and cut it. Ready to eat!