Curing method and ingredients of bacon

1. Material: 500g pork belly, 25g salt, 45g soy sauce, 5g soy sauce15g sugar15g liquor15g pepper chicken 10, and half star anise.

2. After washing the pork belly, cut it into appropriate lengths (don't cut it at will, I mainly eat it at the back), use kitchen paper to absorb water, put the pork belly into a big basin, pour all the salt in, and knead it slowly for about two or three minutes, so that each piece of meat is evenly covered with a thin layer of salt. Knead all the salt in the meat, cover it with plastic wrap and marinate for about an hour!

3. Among the remaining auxiliary materials, pour everything except white wine into a small basin and heat it until it is evenly mixed and slightly smoked. Let it cool for later use!

4. Add the white wine into the thoroughly cooled auxiliary materials and stir overnight, and stir evenly! Pickled pork belly usually emerges. Pour out the water. Put two fresh-keeping bags together, put pork belly in, then pour all the mixed liquid of auxiliary materials in, tie the innermost fresh-keeping bag to eliminate air, and then tie the outermost fresh-keeping bag to eliminate air! Then roll the bag up and down, left and right, so that every piece of meat is covered with liquid. If the bag is strong, rub it gently!

5, put the whole bag into the basin, put it in the refrigerator, turn the bag down every day to ensure that the meat is soaked almost everywhere, and it can be marinated for about 4-7 days!