Cantonese bacon is a traditional Guangdong dish, belonging to Cantonese cuisine. This dish has golden color, even head, neat knife work, no broken bones, transparent fat, dried meat, fragrant meat and waxy fragrance.

The raw material is rib meat without breast, cut into strips with width of1.5cm and length of 33-38cm, pickled and baked. It tastes delicious and is good for preservation. However, due to the high cholesterol content in pork, obese people and hyperlipidemia people should not eat more.

Practice of homemade Cantonese bacon

1. Pork belly can't be washed after being cut into 2cm wide strips (if washed, it must be dried). Put it in a pot, sprinkle salt evenly and marinate for about 4-5 hours.

2. Make a hole in a piece of meat, fold a few strands of cotton rope, then tie it into a circle (which is easier to dry) and hang it for 2 hours.

3. Mix white sugar, soy sauce, soy sauce and white wine evenly, put the meat in and knead it evenly, so that every place is covered with juice, then cover it and marinate it for 24 hours, often turning the meat over to make it taste even.

4. Hang the bacon in a ventilated and dry place to dry for about 3-5 days. When there is no water, you can put it in a fresh-keeping bag and freeze it. When eating, you can put it in a pan and steam it 15 minutes. It can also be cut into small slices. When the rice is steamed in an electric cooker, the bacon will be cooked and the oil of the bacon will seep into the rice. Does it taste good？