The method of curing the meat with soy sauce is as follows:

Preparation materials: 52g pork belly, one spoonful of light soy sauce, 15g salt, 2 spoonfuls of soy sauce, one spoonful of cooking wine, 3g spiced powder, 3g pepper, appropriate amount of pepper and appropriate amount of star anise.

1. First, wash the prepared pork with clear water and drain the water.

2. Then put the prepared salt, star anise, pepper and pepper into the pot, stir fry quickly, and turn off the heat after the salt turns slightly yellow, and then cool.

3. After cooling, add light soy sauce, soy sauce, cooking wine, spiced powder and pepper, and rub it on the pork by hand. Put it all in a pot and let it stand for 9 days.

4. When the time is up, take it out, hang the pork, put it in a ventilated place and air dry naturally. After air drying, it is finished.

Extended information:

Precautions for cleaning pork:

Some people often soak the fresh pork they bought in hot water, which will make the pork lose a lot of nutrients. There are a lot of protein in the muscle tissue and adipose tissue of pork, which can be divided into myolytic protein and myodoubtful protein. Myosin has a freezing point of 15℃ ~ 16℃, and is very soluble in water.

When pork is soaked in hot water, a large amount of myosin will be lost. At the same time, myoglobin contains organic acids, glutamic acid and sodium glutamate, and the loss of them will affect the taste of pork. Therefore, pork should not be soaked in hot water, but washed quickly with cold water.

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