How to tan soy sauce meat?

Homemade bacon (production time: cold winter (the temperature is about 10 degrees)! If it's summer, dry it in the shade for about ten days, and put it in the refrigerator. )

Ingredients: Pork belly with skin1500g, 90g of soy sauce, 70g of soy sauce, 50g of salt, 30g of crystal sugar, 30g of white wine, pepper and star anise.

Practice: 1. Wash and dry pork belly. Put it in the box.

2. Mix 90g of light soy sauce, 70g of light soy sauce, 50g of salt, 30g of rock sugar, 30g of white wine, pepper and star anise, then pour pork belly, cover and shake well.

3. Marinate for about 3-4 days, take it out and dry it in the shade in a cool and dry place. The picture shows one night.

It will be a little brighter in another day.

After two or three days, the meat was tight and slightly oily.

6. It will take about a week to see that there is more oil, and it will be fine.

7. Wash one piece, put it on a plate and steam it in a steamer for 30-40 minutes.

8. Slice and eat directly.

9. You can also cook bacon rice or something.

Tips: * Personally, it is better to have a little thinner meat.

* The amount of salt is according to your own taste. This amount of salt will taste lighter than traditional bacon.

* If you like the slightly sweet taste, you can add more sugar.

* White wine can be replaced with red wine or rose dew, and the color will be better.

* Steamed white meat will become transparent. Bacon tastes just as good.