Bacon is one of the necessary dishes in our family for the Spring Festival every year. The practice of curing bacon is to fry spices such as salt and star anise leaves, then scrape the skin clean with a knife, and then wash them when the fried spices and salt are cool.
First, sprinkle a layer of salt in the basin and put a piece of meat in it. Rub salt on both sides of the meat and sprinkle a layer of salt. Just put a piece of meat and a layer of salt on it, and put all the meat in a ventilated place for four days. Marinate for four days, then hang up and air dry. The cooking skills of preserved bacon will bleed the next day, and this blood must be poured out. On the third day, if there is blood, you must continue to pour it out.
Salted bacon, also known as bacon, is a unique local food in humid areas such as Henan, Jiangsu, Zhejiang, Anhui, Hunan, Hubei, Jiangxi, Yunnan, Guizhou and Sichuan. It belongs to pickled vegetables and tastes salty and fresh. It is often found in the south and before the Spring Festival in winter. Because it is cold in winter, it is not easy to deteriorate. It is used to welcome the new year and entertain guests.