What's your experience after homemade bacon?

Edible bacon: Before eating, you can soak the raw bacon in hot water, then wash it with rice washing water, or burn the skin on the fire, and then scrape the burnt part with a knife. Soak in hot water until soft, and eat whatever you like after washing.

Experience of home-cooked bacon and food

After the twenty-four solar terms in beginning of winter, the temperature dropped day by day and the weather became dry. It's time to start making bacon. Now, I will introduce my experience in cooking and making bacon as follows:

First, seasoning preparation

Take 5 kilograms of meat as an example: 200 grams of good soy sauce, 100 grams of soy sauce, 250 grams of sugar, 50 grams of wine, pepper, monosodium glutamate, pepper and salt. Salt is the key. If you put less, it will be tasteless. If you put too much, it's a little salty. According to my years of experience in sitting at home, it is more appropriate to put about 200 grams.

Second, the self-made steps

1. Buy pork with skin that is 2:8 fat and thin, wash it and dry it, cut it into 7-minute thick strips and put it in a big pot.

2. Pour in sugar.

3. Pour in white wine.

4. Mix pork belly with white sugar and white wine by hand.

5. Pour in other seasonings.

6. Mix all the ingredients by hand, cover and marinate for one night.

After 7.5~7 days, the soup is sucked dry by the meat (there is no juice in the basin), and the meat can be washed with warm water and tied tightly with cotton thread to dry. It is best to bask in the sun for two or three days before, and then hang it in a ventilated place to dry.

8. After fully drying, it can be stored in cold storage.