Spiced bacon

Overview

Five-spice bacon, which has been marinated, sun-dried and air-dried, has a unique flavor that has accumulated over time. Every time around the winter solstice, when it’s the best time to marinate and dry bacon, traditional families always prepare it and eat it slowly. After all, this is a rare delicacy that is rare and rare once a year? There are many ways to make it, the most well-known one is probably the pot rice, and the one most well-known to ordinary families is probably the stir-fried bacon with garlic sprouts. Put it in your mouth, chew it slowly, and the fragrance will stay in your teeth for a long time.

Tags

• home cooking
• private kitchen
• five spice powder
• light soy sauce
• old soy sauce
• pork belly
• seasoning essence
• white rice wine
• white sugar
• pepper
• salt

Ingredients

Steps

1. 1 Prepare the seasonings for marinating the meat and pour out the seasonings to be used after use

   

2. 2 Take a larger basin, pour all the seasonings into the basin, add the pork and mix well

   

3. 3 Turn over every 2 hours to marinate the meat evenly and add flavor

   

4. 4 Usually I pickle it at night, then pick it up at noon the next day and hang it on a rope to dry

   

5. 5 Use scissors to poke a hole in the skin

   

6. 6 Take a rope prepared in advance and thread it through to tie a knot

   

7. 7 Like this, squeeze the meat with your hands to squeeze out the excess sauce

   

8. 8 Hang it in the sun to dry. It is best to choose a sunny day with north wind and dry it for 3-4 days. Then dry it for another 3 days before putting it away

   

9. 9 It is best to cut the meat that has been collected and store it in the refrigerator,

   

10. 10 When you want to eat it, take out a piece and steam it in water until soft, then cook it and eat it.