In autumn and winter, the wind is high and cool, which is a good time for the production of bacon. The Cantonese-style bacon has the characteristics of bright color, mellow flavor and delicious taste. This is unique in terms of craftsmanship in addition to the climate of Guangdong. Where. Cantonese style bacon has a long history! It tastes great.
First cut the pork belly into strips, wash the surface of the pork with warm water before pickling, put it in the bottom basin to dry the water for use.
Put the sugar, salt, soy sauce and soy sauce into a large bowl, add 75 grams of warm water and mix well to dissolve the raw material.
Add the pork and mix well, and finally put the wine, pickling time for more than 6 hours, and mix it several times in the middle to make the salty taste.
Hang the marinated pork on a bamboo pole and dry it in a well-ventilated, sunny place. Drying to the dried pork, lean meat is good.
Cook a steamed rice with firewood and steam a plate of homemade bacon.
The above is the general method of pickling bacon in the family. It is necessary to use the ingredients in the pickling process, and pay attention to the choice of dry weather with high wind and air. It should be dried in a sunny and ventilated place. Cantonese style.