Preparation materials: 500g pork belly, 25g salt, 45g light soy sauce, 5g light soy sauce15g sugar15g high-alcohol liquor15g pepper chicken 10 block and half star anise.
Wash the pork belly first, cut it into appropriate lengths, pour in all the salt, knead it slowly for about two or three minutes, and marinate it for about an hour!
Second, in the remaining auxiliary materials, pour everything except white wine into a small basin and heat it until it is evenly mixed and slightly smoked. Let it cool for later use!
Third, add the thoroughly cooled auxiliary materials to the liquor and stir it overnight, and stir it evenly!
Fourth, put two fresh-keeping bags together, put the pork belly in, and then pour all the auxiliary materials mixture in.
5. Put the whole bag into the basin and put it in the refrigerator for cold storage. Turn the bag down every day to ensure that the meat is soaked almost everywhere. Generally, it can be pickled for about 4-7 days!
6. Take out the meat after curing, remove the pepper aniseed stuck on the meat, tie the meat with a rope, and dry it in a cool and ventilated place for about 7 days.