Fresh and sweet bacon
Overview
What’s the Chinese New Year without cured meat? We here usually start making cured meat as soon as the twelfth lunar month enters. It seems that cured meat is also one of the flavors of the new year. With it, the taste of the year is complete. Naturally, I also prepare a lot of cured meats during this period. In addition to giving some to relatives and friends, the rest can always be eaten for a long time after the New Year. I have posted recipes for my own bacon before. Although I have made a few flavors of bacon this year, most of them are old recipes, so I have not thought about posting them again. The recipe of the bacon I made today is a bit special. It is similar to Guangzhou flavor but not exactly Guangzhou flavor. It is my favorite taste. I made bacon with this flavor and stir-fried it immediately after it was done. It tasted really good. Although it sounded a bit southern, I felt that the taste was acceptable to people from both the north and the south, so I decided to post it.
Tags
Ingredients
Steps
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When juicing ginger, the pure juice should be more than 50 grams
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This time I chose neck meat instead of pork belly. Cut the pork into 2cm wide strips
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Add sugar and salt to the meat, add ginger juice and light soy sauce
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Mix well, let the sugar melt and be absorbed by the meat, then marinate for about half an hour
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Finally, pour in the white wine and mix evenly.
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This recipe will have more soup, which is normal
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Cover and marinate for 3 days. Turn it over every day to allow the flavor to penetrate evenly
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After pickling for 3 days, it was dried. It will be ready for use in about 10-15 days.
