Every year, around the winter solstice, Guangdong is a season suitable for drying cured meat. In this season, the temperature is low, the weather is dry, and the north wind blows. At this time, there will be no moth-eaten, wet and fast drying. Generally, in this season, when we look around, we can see bacon hanging on the balconies of every household, and I am no exception, taking advantage of the good weather to bask in some bacon.

material

Main ingredient: 7500g pork leg.

Accessories: 400g of white sugar, 400g of soy sauce, 400g of white wine, 80g of soy sauce, 400g of salt.

The Practice of Cantonese Bacon

1. When buying pork, you can ask the seller to cut it into slightly thinner strips, and make a hole for threading the rope, then wash it and dry it to remove water.

Step 2 pour in high-alcohol liquor

Step 3 add sugar

4. Mix well and marinate for half a day, turning it several times in the middle.

Step 5 prepare soy sauce, soy sauce and salt

6. Add the material from step 5.

7. Mix well and marinate for 24 to 48 hours, turning it several times in the middle to make the meat taste evenly.

8. Finally, hang the salted pork through a rope and sun it in a sunny and ventilated place until the meat is dry and the oil is revealed.

knack for cooking

1, it is best to use pork belly to dry the bacon, which tastes fragrant, but my family likes to eat thinner, so I chose the meat to dry;

2, pork must not be cut too thick, otherwise it is not easy to dry, and it will also produce odor;

3. Curing the bacon with wine and sugar first can make the meat fully absorbed, which can highlight the characteristics of Cantonese bacon, wine aroma and sweetness.