Five-flower meat moderate amount

Five-spice powder moderate amount

Coarse salt moderate amount

Sugar moderate amount

Soy sauce moderate amount

Lao Soy sauce moderate amount

Milk Wine moderate amount

1

Prepare five-flower meat

2

Prepare a large basin Preparation of curing work;

3

Yard salt, each piece of meat are evenly rubbed with salt;

4

Put the sugar, rubbed salt on the meat can be sprinkled with a small amount of sugar;

5

Wine soaked in small fennel, aniseed, Sichuan peppercorns. Then put five spice powder into it, the neighbor's grandparents said, it is best to soak this wine in advance, the longer the more fragrant the better, can be placed for several years;

6

up and down turning the meat meat, so that it is more evenly absorbed by all kinds of seasoning;

7

will be adjusted to the ingredients of the five-flower meat covered with a lid and let it stand overnight; the next day to take off the lid, with a pot of warm water to talk about the meat to strain it!

8

Shanging to dry moisture, to not drip as appropriate;

9

five-flower meat about sun about 1 hour or so without water, then you can adjust the old soy sauce soy sauce on the meat for the color, like a little darker color on the more old soy sauce, do not like it is the other way around to put more raw soy sauce, and then add a little powdered five spices;

10

Next It is the process of air-drying and sun-drying picture day 1: just hang up is still dripping soy sauce, the afternoon looks like it has been slowly side dry ......

11

Days 2 to 7:Omit N words here ......

12

Day 8: I'm already oily from the sun~~~~And when I smell it close to my nose, the scent is overwhelming...

Tips

1, the first day of drying jar, it is best to see the sun, so that the production of bacon to eat the full flavor, fragrance.

2, according to such a proportion of cured out of the preserved meat is certainly very salty, but stored for a long time, when eating can be soaked in rice water for a while, to reduce the salty taste.

3, bacon dry humidity can be mastered according to personal taste, do not like too hard sunshine time is shorter.

4, the Hakka people and I said, after a week or so in the sun, back at home with open plastic bags filled with hanging beams, a few days before you can take out the meat sun for a few days, the bacon will be more flavorful!

5, can also be broken down into small pieces, into a plastic bag, stored in the refrigerator freezer, eat as you go, very convenient.

PS:

Rubbing salt this job, if there is a man in the family, we will be the director on the line ~ ~ ~ ~