Seasoning: White wine 50g Salt 150g Peppercorns 25g Sugar 50g Each moderately

Hunan preserved meat practice:

1. first of all, the residual hairs on the skin of the pork with a knife to scrape clean, cut into a long strip of 3 centimeters wide, and with a bamboo skewer tied with a number of small holes for flavor;

2. first of all, peppercorns stir-fried, and then into the salt fried hot, pour out and cool;

3.

2. first the pepper frying hot, and then into the salt frying hot, pour out to cool;

3. will be pork with pepper, salt, sugar rubbed in a pottery basin or enamel basin, skin down, meat up, the top layer of skin up, with a heavy weight on it;

4. winter and spring two days turn over once, marinated in about 5 days to take out;

5. Autumn in the cooler place, inverted one or two times a day, marinated in about 2 days to take out;< /p>

6.

6. Dry the water with a clean cloth, put a hemp rope on one end of the skin, hang it in a ventilated place and let it dry halfway;

7. Put it into the smoked cabinet and smoke it for about two or three days, moving it once in the middle;

8. When all the smoked bacon is golden brown, take it and hang it in a ventilated place.

For more information on Hunan bacon, see Mint.com Food Library/shiwu/hunanlarou