Pickling? Sauce for 2 days and 2 hours? high heat

Main ingredients? unknown

Pork belly 8 Jin

condiment

Salt 1 bag, fragrant leaves, pepper, fennel, onion 1, ginger, soy sauce 800g, cinnamon, cardamom, dried pepper, pepper, yellow wine 1500g, and sugar 400g.

The first round: cured meat

Steps of curing pork belly 1?

Six streaks of pork belly are about 8 kg. Scrape the pork belly clean with a knife (don't wash it with water).

Second step

Prepare 1 salt, some pepper, aniseed and the like, stir-fry with salt and make pepper and salt.

Third step

Rub each piece of pork belly with salt, then with onion and ginger.

Fourth step

Put the meat neatly in a pot, press a jar of water, put it in a clean and cool place at home, and marinate for 3-5 days.

Step five

Pour out the salt water and pick up the impurities from the meat.

Step 6

Make a hole in one end of the skin with a knife, put a rope on it, dry the meat in the shade 1 day, and lay a newspaper under it.

Round 2: Boiled sauce

Step 7

Prepare 800g of soy sauce, fennel, cinnamon, cardamom, onion ginger, dried chili, pepper and pepper, 0/500g (3kg) of yellow rice wine/kloc, and 400g of white sugar.

Step 8

Boil all the ingredients together and melt the sugar.

The third round: sauce meat

Step 9

Boil the sauce for 5- 10 minutes, then turn off the fire and let the sauce cool; After cooling, put the meat in a box, cover it with several layers of plastic wrap and marinate it for 5 days.

Step 10

On the third day of the sauce, take it out and turn it over to continue the sauce. Take out the sauce, hang it in a cool and ventilated place and dry it for 1-2 weeks.