Practice steps:
1, prepare pork belly with skin, salt and pepper;
2. Prepare a water-free and oil-free pot, light it on the stove, pour salt into the pot, add pepper after frying, continue to stir fry, turn off the fire after frying, and let it cool slightly;
3, cut the meat into large strips, touch the hot salt on the meat, keep rubbing with your hands, and rub the salt into the meat. Rub all the meat with salt, then take a clean vat, put the meat neatly in it, sprinkle the remaining salt on the surface of the packed meat, and compact it with a heavy object, so that the meat will bleed. Put it in a cool place;
4. Pour out the blood the next day, and then put on salt. Continue the compaction of heavy objects;
5, check the blood every day, and then pour out the blood, and repeat the action of rubbing salt. Generally 15 to 20 days is enough;
6. Marinated meat can be hung in a cool and ventilated place outdoors.