According to the amount of bacon, there should be more soy sauce, add ginger slices, cover with plastic wrap and marinate 12 hours. Add soy sauce and soy sauce to the pot, and the ratio is about 3: 1, or 2: 1. Add one or two spoonfuls of sugar, bring to a boil, turn off the heat and let it cool.

Hook up the pickled sauce meat, put it in a cool place, and dry it in the shade for about a week, and the sauce meat will be ready. At this time, the surface of the meat has become very dry, but it feels a little elastic when pinched. It's gonna be okay this time. Note that the sauce meat should not be exposed to the sun when drying, but should be dried in the shade.

Introduction:

Choose pork belly, fat and thin, which tastes fragrant, neither firewood nor greasy. Pork belly is cut into long strips and thicker, because it will shrink when it is dry. Pork belly doesn't need cleaning, just wipe the dirty things on the surface with a wet cloth, because it is easy to deteriorate after washing. Sun-dried, packaged and stored in the refrigerator. Wash it when eating, and then slice it. It can be fried and steamed, so it tastes rich in sauce.