Pickling method of homemade Cantonese bacon

Every year in late autumn, when the autumn wind blows, most Cantonese people will cook some bacon. High-quality bacon smells faint wine and meat, and the fat is amber and transparent, crisp and crystal clear, fat but not greasy. Lean meat is bright and firm, tough and elastic, and there is no obvious dent in finger pressure. The aroma of wine is rich, and the more you chew it, the more fragrant it becomes. Because every bacon has different ingredients and tastes, my father is a famous bacon making expert nearby. So every autumn, many neighbors will bring pork raw materials to our house and ask their father to help them pickle the ingredients, and then take the pickled bacon home to dry on the terrace, not directly, but under a ventilated eaves or outdoors without the sun.

If you want to eat good bacon, you'd better brew your own cooking wine. If you are not ready, use high alcohol instead. The higher the concentration of wine, the longer the preserved bacon will not deteriorate and the more fragrant it will taste. The following introduces the brewing method of cooking wine for cured bacon. This bottle of cooking wine has a wide range of uses, and it can also be used to make braised pork or Dongpo pork. You need a home all year round.

Materials for soaking cooking wine:

Octagonal 30g pepper 20g fragrant leaves 30g cinnamon 30g fennel 20g tangerine peel 5g a bottle of rice wine (Fenjiu, Qu liquor, high-alcohol rice wine will do).

Practice and skills:

First, you should prepare a clean wine bottle or a glass bottle with a lid. I will use the bottle at home directly without cleaning it. I will drain the finished wine bottle and brew the cooking wine directly.

2. Wash and dust all seasonings, scoop up and drain water, and explode to dry water.

Third, fragrant leaves, star anise and cinnamon break small petals, which are easy to smell and can enter the bottle mouth.

4. Put all the processed spices into glass bottles, pour in rice wine, shake well and soak. In a week, you can make spices. After the cooking wine is used up, continue to add spices and rice wine to soak for a long time.

1 week dried bacon, cut into a small piece and steamed to eat, very delicious.

Steps to make bacon:

Pork belly 5000g refined salt 200g sugar 150g soy sauce 40g soy sauce 20g chicken powder 10g cooking wine 180g.

(If there is no cooking wine, soak the spices in high-alcohol liquor, and after 3 days, filter out the shochu and marinate the pork belly. ) Pork belly marinated in pure white wine tastes completely different.

Don't wash the pork you bought, wash the fine hair, prick a small hole in the skin (mainly hung by a rope), then put the pork belly in a big pot, pour in salt, sugar and chicken powder, rub the pork back and forth, and let each pork absorb the salt and sugar powder evenly, and marinate for about 5 hours.

Pour in cooking wine and continue to knead the pork evenly, so that every piece of pork is wrapped in cooking wine.

Marinate for about 3 hours or overnight.

The next day, pour soy sauce and soy sauce into the basin and rub the pork evenly so that the pork absorbs the flavor of soy sauce and has a uniform color.

1 hour later, take out the pork, string it with a rope and hang it outdoors. If the weather is dry and windy, you can eat it in four to five days.