1. First dry the moisture on the surface of the pork belly, and then cut it into strips. The width can be between 3-5 cm. Do not wash it with cold water. The most taboo thing is to pickle bacon. place, please remember.

2. Make sure there is no water or oil in the pot. It is best to let it dry for a while, then add some salt and pepper and stir-fry them. Turn on low heat and stir-fry them until they are slightly yellow. Serve immediately. Put it out and put it into a bowl and set aside.

3. After letting it cool, grab a handful of peppercorns and salt and apply it evenly on the meat. When applying, be sure to make sure there are no dead spots inside and outside. This is the most critical step in making bacon. , if not handled properly, not only will it deteriorate easily, but the taste will definitely not be fragrant, and about 2/3 of the amount will be used.

4. An earthen jar is the best vessel for curing bacon, followed by a wooden barrel. Before putting the meat in, it must be scalded with hot water, and then wiped clean with a clean rag to ensure that there is no residue inside. of water stains.

5. Stack the meat pieces layer by layer, and sprinkle with the remaining pepper and salt. Finally, add some high-strength white wine, cover it, and store it for three days before taking it out and skewering it. After tying it, place it in a cool and ventilated place.

6. After the bacon is dried and hardened, store it in the refrigerator. It should not be hung outside all year round. Exposing it to the wind and sun for a long time is the wrong method.

The best season for making bacon is winter. You need to wait until the temperature drops to 10 degrees before you can pickle it. Whether the taste is pure and authentic, low temperature is a prerequisite. The secret of deliciousness is hidden in the utensils. !