Today I will make Sichuan bacon,Cut the bought 6 kg pork belly into small strips,This size is the most suitable,Cut into small strips for easy pickling,The marinating time is shorter and the effect is better.
Then prepare the spices for bacon,20 g dried chili, 6 g dried prickly ash, Amomum 2 g, white button 2 g, cinnamon 3 g, star anise 3 g, Shannai 5 g, bay leaf 1 g.
Add 300 g salt to the wok,Stir fry salt over low heat.
Then add the prepared spices,Stir-fry for 10 minutes on low heat, and fry the aroma,Pour them out to cool.
Prepare a large pot and pour 200 ml 52% white wine.
Smear pork belly with white wine,Be sure to spread evenly to prevent the meat from going bad during marinating.
Then coat the surface of the meat with fried salt,Make sure to apply every corner of the meat to.
Put all the meat in the big pot,Then pour all the spices on top of the meat.
Put the lid on the large basin,Turn the meat every 24 hours and replace the upper and lower positions,Marinated for 4 days, then began to dry.
String the bacon.
Wash the bacon in warm water,The bacon will look better after cleaning.
Then hang the bacon in a ventilated place to dry (balcony),Scrape the meat with chopsticks or spatula when drying,This way the dried bacon will look better.
Then let it dry for 2 weeks.,Chinese bacon can be made into many delicacies,The simplest is steamed bacon, which can also be paired with many vegetables,You can also try some new methods according to your preferences.