How to pickle Anhui bacon How to pickle Anhui bacon?

1, 5000 grams of pork belly, 200 pieces of pepper, 500 grams of salt and half a catty of liquor.

2, buy home pork belly, pull and cut, one inch thick is better, dry outdoors for one night.

3. Apply high-alcohol liquor, coarse sea salt and pepper to the surface of pork belly, and then put it into the casserole.

4. After the meat is packed, cover the meat and casserole with plastic bags. It's better to put it on the north balcony. It's colder and more suitable.

5. On the second night of pickling, there is water in the pot, dry it with a dry towel to keep the meat covered.

6, the third day of bacon: the surface of pork belly is smeared with salt, and the water in the pot is dried and set.

7. On the fourth day, when the water in the pot is dry, continue to put the pork belly and cover it according to the original method.

8. On the sixth day of bacon, the surface of pork belly was marinated for the last time, and the water in the pot was dried and put away.

9. On the seventh day of curing, put on cotton thread, outdoors, outdoors during the day and drying bacon on the balcony at night.

10, basically dried 10- 15 days, dried until the meat is dry and the surface is white, so you can put it away and put it in the refrigerator.

1 1, cured meat, cut into large pieces before eating, boiled in boiling water for five minutes, sliced, steamed in a steamer for half an hour, and put a few pieces in the stir-fry stew.