Practice steps:
1, fried with salt and pepper
Wipe the water in the pot, put the pepper and salt in the pot, and stir-fry on low heat until the pepper turns brown. Turn off the fire and put out the pepper and salt for later use.
2. cured meat.
Spread the fried pepper and salt evenly on the pork belly while it is hot, and apply it several times repeatedly, especially on the skin, so that the meat can fully absorb the salt.
3. add white wine.
Pickled bacon, drenched with appropriate amount of white wine, turned up and down, let the meat contact with the wine.
4, let stand and marinate.
Put the meat stained with salt and wine into a large pot or sealed box, cover it and marinate for three days. If there is enough marinated meat, remember to turn it over every day and change the position of the upper and lower meat to make the meat marinate evenly.
5. Dry and dry.
Take out the meat marinated for 3 days, prick an eye with a knife, tie a rope, hang it on the balcony or in a ventilated place, and air-dry it for about a week until the meat still retains some elasticity and moisture.
Note: The above method of naturally air-drying bacon is only applicable to wet places. Too wet or dry places, such as Guangdong, Guangxi, Beijing, Hebei and further north, are not suitable for air drying.