Sichuan Bacon

Sichuan Bacon

by Line line 3896

5.0 (1)







Pork is more expensive this year, so do less


Sichuan Bacon

1. 3270 grams of pork belly. Cut into strips about 4 cm wide.

Sichuan Bacon recipe

2. Wash and control dry water.

Sichuan Bacon recipe

3. 3 Put the various seasonings of the cured meat into the box: 10 grams of pepper, 5 grams of aniseed, 7 slices of bay leaves, 130 grams of white wine, 70 grams of light soy sauce, 50 grams of soy sauce, 60 grams of salt, 15 grams of sugar and mix and stir Until the sugar salt melts.

Sichuan Bacon recipe

4. Dip the seasoning well and place it in a box, marinate in a cool place or in the refrigerator for 48-72 hours, with an interval of about 8 hours, turn the meat upside down.

Sichuan Bacon recipe

5. After pickling for two days.

Sichuan Bacon recipe

6. Remove the seasoning residue and make a hole in the top of the meat.

Sichuan Bacon recipe

7. Put on the string and tie it up.

Sichuan Bacon recipe

8. Hang it in a cool, ventilated place and let it dry for two days.

Sichuan Bacon recipe

9. Then hang in a sunny and ventilated place to dry, the time should be determined according to the local weather. The state is sun-dried until the lean meat becomes hard, hardly elastic and hard! Not hard! The fat can be put away when it becomes transparent, the surface is rinsed clean, cooked or steamed, put in the refrigerator for storage.

Sichuan Bacon recipe


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