1, cut the pork belly into long strips and dig a hole, which is used to thread the rope!
2. Scald the pork belly with warm water (Figure 1 and Figure 2).
3. Drainage (Figure 3).
4. Sprinkle salt and spread it evenly on the pork belly (Figure 4).
5. Pour in the white wine and stir well (Figure 5).
6. Pour in soy sauce and stir well (Figure 6).
7. Add soy sauce and stir well (Figure 7).
8. Finally, add sugar and mix well (Figure 8).
9. Marinate the pork belly for 8- 10 hour, and turn the noodles every half hour (Figure 9, Figure 10).
10. Put the salted pork belly in the hole with a rope and cool it in a ventilated place (Figure 1 1).
1 1 and 12 are the pictures of the second day after drying, which can be dried in the north wind for one night. The picture 13 was taken on the fifth day. On the seventh day, you can see that the meat surface is hard. You can slice fried bacon or make clay pot rice.
Finished product drawings:
Cantonese bacon tips;
1, Fenjiu is used in traditional Cantonese bacon. Unfortunately, I visited several supermarkets nearby and couldn't find Fenjiu. The degree of liquor is 50 degrees.
2. For traditional Cantonese bacon, the ratio of salt, sugar, soy sauce and wine is1:1:1:1. If you like sweetness, you can put 80 grams of sugar, and the amount of sugar is halved. People in Guangzhou like dried bacon with some colors. Add appropriate amount of soy sauce to color. But Cantonese bacon does not put spiced powder, pepper and the like!
3, Cantonese bacon pays attention to raw sun, pork does not need to be cooked. Hang the marinated pork belly on the ventilated balcony to dry, and let the north wind dry the pork belly without the sun exposure. The sun lasts for 7 days-15 days. Personally, I like drying bacon for 7 days!
4, dried bacon in the refrigerator! Or put it in a cool place for ventilation and preservation.
After learning the method of Cantonese bacon, friends in the north can also eat Cantonese bacon rice at home, especially making Cantonese bacon clay pot rice, which is delicious and simple.