Learn to cook from grandma. How to cook salted pork?

Cured meat, that is, lean meat from pig's hind legs, is peeled and cut into pieces about 10 cm long, about 8 cm wide and about 5 cm thick, soaked in salt water for about 12 hours, filtered to remove salt water after salt permeates into the pieces, and dried to be semi-dry. Stir-fry glutinous rice until brown, pour it from the pot into the basin, sprinkle with appropriate amount of white wine and cover it tightly to make it burst and expand for use. Mix red pepper noodles, tsaoko noodles, mushroom-flavored seed noodles with burnt glutinous rice, pour into a piece of meat in a basin, knead to soak the meat in the above seasoning, put it in a crock and pickle it together. It can be eaten raw or pickled with yeast and steamed within one year. Its characteristics are bright red, delicious and bitter, and it is the best food to eat and drink.

bacon

bacon

Wash the pork in winter, cut it into strips with the thickness of one inch, five inches and seven inches, drain the water, add appropriate amount of salt, soy sauce, vinegar, chicken essence and monosodium glutamate, mix well and leave it for seven days. Turn it once a day. Take it out and hang it on the balcony, and then store it in the wind for about 20 days.

There are two storage methods:

One: wrap it in fresh-keeping bags and put it in the freezer for freezing. Cut the frozen meat slices into small pieces or steam or stir-fry vegetarian dishes, which are delicious.

Second, cut the meat into small pieces one inch square. Put the wok on fire, pour in vegetable oil (5 kg of meat/half kg of oil), add 30 g to 50 g of Liuyang lobster sauce and 5 g of ginger and cut into powder. Stir-fry until it is 80% cooked, turn off the heat, add appropriate amount of Chili powder and mix well, cool it, put it in a jar and seal it. You can put it on rice and steam it with other dishes to make it spicy and appetizing. Generally, the altar lasts for about half a year.