The whole process of curing Guangdong bacon

The whole process of curing Guangdong bacon is as follows:

Ingredients: pork belly.

Accessories: salt, soy sauce, sugar, distiller's yeast.

Tools: hemp rope, basin.

1. Wash pork belly, drain water, and marinate with100g salt for 3 hours.

2. Put the marinated flower meat on the hemp rope, put the flower meat in 90℃ hot water (commonly known as shrimp eye water) to be slightly scalded, turn it over a few times, pick it up (keep heating when scalding), and scald it until the skin turns slightly.

3. Hang the scalded pork belly and fully dry the surface moisture (about 2 hours).

4. Mix sugar, soy sauce and distiller's yeast evenly, add pork belly with dry surface moisture, marinate for 12 hour, and stir several times in the middle.

5. Hang the salted pork for 12 hours, fully dry it until the lean meat is hard (the fat meat is not hard), seal it and put it in the refrigerator for long-term storage.

6. The color is natural and the taste is awesome.