Sauce bacon

It's almost the New Year, sauce meat quickly stock up, it is more delicious than bacon, in the wet and cold winter in the south, after the light snow solar term, the temperature can be done when the temperature is about 5-15 degrees. The sun is exposed during the day, and the tide returns at night, repeatedly, and it takes half a month to achieve deliciousness. The amount of the recipe is according to the dosage of 2.5 catties of meat, and I made five catties this time, multiplying the dosage by 2. I write the dosage of the formula according to 2.5 catties in order to facilitate your conversion.

Ingredients

Porkbelly 2.5 pounds

Soysauce 1 cup

Lightsoysauce 1/2 cup

Ricewine 1/2 cup

Rocksugar 1/2 cup

Highliquor 1/2 cup

Braisedmeatspices(staranise,cinnamon,peppercorns,cinnamon,bayleaves,grassfruit) Appropriateamount

Ginger 1 smallpiece

Cooking Instructions

Choose a good pork belly, cut it into sections according to the amount eaten once, it is more convenient, wash it and dry it
Use kitchen paper to absorb the surface moisture of the meat
Find a clean basin with no oil or water, wipe off the water and put the meat yards
1/2 cup of high liquor
On top of the meat, toss the meat in the wine and set aside. (The role of disinfection and antiseptic)
Put spices in a saucepan, ginger slices
Pour a cup of dark soy sauce into the pan
Pour another half cup of light soy sauce
Pour half a cup of rock sugar
Pour another half cup of rice wine (note that rice wine is not cooking wine, and it must be irreplaceable)
Bring to a boil over high heat, turn to low heat and simmer for 2 minutes until the caster sugar melts. Turn off the heat and let it cool (if it is warm, it must be cool)
Pour all the cool soy sauce sauce into the basin where the meat is placed, knead and massage the meat, let the meat soak all the meat in the sauce to taste, soak the meat in a cool place for three days, and turn it over once a day to make it taste evenly.
This is the temperature at which I make the bacon in the sauce, and after marinating, I should dry the meat in cold and sunny weather, so that the meat is not easy to rot. Pay attention to the environment to keep ventilated, and open the windows when it is dry at home. Be careful not to get caught in the rain. (3-5 days of drying and then hanging in a cool and ventilated place for 7-10 days is the best) the time is enough to see the state, hand pinch the meat on the outside and dry on the inside, a little soft and elastic, you can freeze and store. It's not good to eat if it's too dry.
Find a good weather, hang it on a rope, dry it for 7-10 days, freeze it in the sun, wash it when you eat, steam it for half an hour and slice it on the plate, you can also stir-fry and eat, fried snow peas, fried cauliflower, fried cabbage are very fragrant.