Practice of Lianzhou white bacon

Preparation materials: 5000 grams of pork ribs (pork belly), 40 grams of liquor, 200 grams of salt, 20 grams of pepper, 80 grams of Jiang Mo, and appropriate amount of fermented grains.

Production steps:

1, prepare bacon seasoning, pepper and salt, pour white wine into the watering can, and mince ginger?

2. Stir-fry the salt and pepper with low fire until the salt turns yellow and smells the smell of pepper.

3. The meat is selected in front of the front leg abdomen, and the layered ratio is the best. It is the pork belly selected above, which is fat, tender and even.

4. Scrape the skin with a knife, spray it on each piece of meat with white wine, grab it evenly with your hands and let it stand for 20 minutes. Spread the fried pepper and salt evenly on the meat, rub it repeatedly and let it stand for 20 minutes.

5. Finally, apply for Jiang Mo, which should also be evenly distributed inside and outside.

6. Put it in a clay pot or a ceramic pot. If you don't have it at home, put it in enamel pots, replay it in two pots, cover it, compact it, put mashed potatoes on the meat when you turn it over for two days, turn it over twice in the middle and marinate it for a week.

7. Take it out and hang it in a ventilated place on the balcony. After the natural cool wind blows in winter 15 days, you can cook while blowing.

8. Cut the bacon into pieces, seal it and put it in the refrigerator for freezing.