Composition details

Pork belly 5000 grams

20 grams of salt

Soy sauce 1500ml

Cinnamon 5g

Octagonal 5g

5 g fennel

20 grams of sugar

Soy sauce 750 ml

step

1. Scrape the pigskin with a knife several times.

2. Prepare seasoning.

3. Pour the soy sauce and soy sauce into the pot, add seasoning and salt, and boil the sugar.

4, add cooking wine after boiling, you can try the taste with your tongue, the salty taste is not enough, and then turn off the fire to cool.

5. If there are no bottles, use a plastic box with the skin facing down, pour the sauce, and turn it over after 3 days. I'll turn it over and shoot it again.

You can hang it in the shade after 6 or 5 days. On the back balcony of the house, the northwest wind blows every day, and there is basically no direct sunlight.

7. Wash with warm water, put in a steamer, add ginger slices and cooking wine, cook over high heat until cooked, and then turn off the heat.

8. Put a pot to eat.