Occasionally I saw a food show, and I just talked about soy sauce. You can make delicious soy sauce meat by picking only the commercially available sweet noodles and bean paste. Because it is a southerner, it is still added to the two sauces, such as white sugar, white wine and other condiments.
Wash the pork belly and tie it in a cool place to dry. I was hanging on the north facing balcony for an afternoon. Then remove the meat and make a few knives on the lean meat, so that the marinade is more tasty. But don't cut the whole piece of meat.
Sauce: Put the sweet noodle sauce and bean paste in a container at a ratio of 2:1, and pour in the soy sauce. (Since you make soy sauce, you must put soy sauce. As for how much, I feel free, personally think that more It doesn't matter, you can slightly dilute the thickness of the sweet sauce and the bean paste, and the second is to make the marinated meat more beautiful.) Then put the white wine, you must put the white wine, which can increase the flavor of the meat. Finally, I put in white sugar. I like sweetness, so I put about 50 grams of white sugar.
Stir the sauce in the container evenly, put the dried pork belly, and immerse the whole meat in the sauce. The container is covered or sealed with plastic wrap and placed in a cool, ventilated place.
After 4 to 5 days, the pork belly has been marinated into a veritable soy sauce. At this time, take out the soy sauce meat, hang it in a cool and ventilated place, wait until the meat is dry, about 4 days. The slice can be removed and the pan can be steamed to start. The remaining meat is divided into several portions and placed in the refrigerator for freezing. When it is to be eaten, it is taken out in advance and thawed, sliced, and steamed. Very convenient.