1. First buy pork belly in the vegetable market and cut it into strips; Then wash the pork belly and dry it;

2. Mix the salt, soy sauce, white wine and brown sugar according to the above weight, evenly spread them on each piece of pork belly, and then put the pork belly in a big pottery pot for 3 days; Remember to turn the pork belly in half, so that the accessories are evenly distributed everywhere in the pork belly;

3. After three days, pick up the marinated pork belly and wash it; After drying, apply 150g dark soy sauce (preferably Chubang soy sauce) and spiced powder to each pork belly.

4. Finally, put the pork belly on with a bamboo stick (or rope), put it in a cool and ventilated place for a day and then naturally dry it;

5, after three or five days of natural air drying, you can pick it and eat it! Remember to wash it before eating.

I. Steps/methods

1. Trimming and hanging: Select spareribs, cut them into long strips, each piece weighs about 170g, tie a small hole at the upper end and hang them with ropes.

2. Pickling: Mix all kinds of seasonings evenly and soak the bacon strips for about 8 hours.

3. Baking: hang the meat strips, put them in the oven and bake at about 50℃ for about 3 days. If it's a few layers of baking, it should be upside down. Don't smoke when roasting, it's better to roast with charcoal fire.

4. cooling: cooling to obtain the finished product.

Second, matters needing attention

1. When purchasing bacon, the appearance should be bright and shiny, the lean meat should be hard and purplish red, the fat meat should be golden yellow without dents, and each piece of meat should be neat, with a sweet and delicious taste of sugar and wine, which will be particularly refreshing but not greasy. If the bacon has a "beneficial" taste and the meat turns black, it will be left for too long. In addition, it's not good for bacon slices to be too thick, because sunlight is not easy to penetrate, which will affect the taste of bacon.

2. Sodium nitrate is a kind of nitrate. Commonly used in processing bacon, it is widely used because it can develop color, inhibit bacteria and form the inherent bacon flavor of bacon.