Traditional bacon practice in Hefei

The method of curing meat is as follows:

The materials that need to be prepared in advance are: 520g pork belly, appropriate amount of soy sauce, appropriate amount of salt, appropriate amount of soy sauce, appropriate amount of cooking wine, a small amount of spiced powder, appropriate amount of pepper, appropriate amount of pepper, and appropriate amount of star anise.

1, Step 1, wash the pork belly by hand for later use.

2. Put the prepared salt, star anise, pepper and pepper into the pot, fry until cooked, and let it cool for later use.

3. After cooling, pour in a proper amount of soy sauce, soy sauce, cooking wine, spiced powder and pepper, mix well and wipe them all on the pork.

4. Put it in a stainless steel basin and let it stand for 10 day.

5./kloc-hang it after 0/0 days, and the meat will be cooked after air drying.