Tools/materials: 3 kg of pork belly, a little white wine, 250g of sugar, 250g of soy sauce, 300g of soy sauce, 5g of chicken essence, 2g of pepper, several sections of onion, several slices of ginger, 2 star anise, 1 piece of cinnamon, 2 slices of fragrant leaves, 30g of fennel, 2 cardamom, 5g of pepper and Chili noodles.

1 Don't wash the bought pork belly with water, spray the hair on it with a spray gun. This step can remove the hair and smell, and cut it into large pieces after processing.

2, and then cut into thicker slices, the thickness is about two centimeters. Next, find a clean oil-free and water-free basin and put the cut meat into the basin. Pour in a little and drink the rest of the white wine, and we will wash it with wine, so that the meat will not go bad easily.

3. After washing, dry the water by hand. The meat made in this way is really delicious, very fragrant, and more delicious than bacon.

4. Next, let's make three pounds of pork for a sauce. Put 250 grams of sugar, 250 grams of soy sauce and 300 grams of soy sauce in the bowl, which is very fresh and can be used with a fresh soy sauce. Add five grams of chicken essence, two or three grams of pepper, a little onion, ginger slices, two star anises, a small piece of cinnamon, two fragrant leaves, two or three cardamom, and 30 cumin. This is the consumption of three kilograms of meat. You can cook more according to this ratio.

5. Pour the prepared sauce into a stainless steel pot and boil it with minimal fire. Boil on the smallest fire for about five minutes. Never let it boil or boil, otherwise it will be bitter, mainly to boil out the fragrance of onion, ginger and spices.

6. After cooling the sauce, add 5 grams of pepper powder and a little pepper noodles. Spicy degree is selected according to personal taste. If you don't eat spicy food, you don't need to put pepper noodles. Let pepper noodles cool before putting them, and don't put them when cooking.

7. Put the processed pork into the sauce and cover it with the sauce, so that each piece of pork is evenly hung with the sauce, and then put it into a clean basin.

8. Pour all the remaining sauce into the basin, buckle a plate and compact it, seal it with plastic wrap, and put it in the refrigerator for about seven days. You can open one surface at a time in the middle, so that you can marinate more evenly.

9. After seven days, prepare some clean ropes and soak them in white wine. Soaking in white wine, one is sterilization, and the other is to drive away flies. The salted meat pricks a small hole in the skin. Tie a rope and tie it tightly, and dispose of all the cured meat in this way.

10, the remaining sauce can be reused and exposed to the sun for about three days. You can rest assured that the meat rope has a strong smell of wine, so it will not attract flies, and there will be no flies in winter in the north. Remember to put it away on the balcony at night, and don't attract dew. After two days of exposure, the meat began to gradually change color and become red and bright. This is the effect after three days, just like agate.