Salt meat
By VicentaLakin
Recipe Recommendations
- pork belly 1 block
- salt 1 Pack
- pepper half a cup
- salty and fresh
- pickled
- several days
- simple
Steps for Salt meat
1
Prepare the material, scrape the meat with a knife and not wash it with water。
2
Put the peppers in the bag and crush them with a cane。
3
Put the peppers in the pot。
4
Put it in salt, flip it evenly。
5
It's a light flip, it's a little yellower。
6
In the heat of the heat, the bouquets are placed in the pan with salt, in the container, and then in the freezer with a skin-covered film, which is replaced with salt every two to three days, so as to ensure that the water flowing out of the meat is poured out in a timely manner and that the moisture can easily lead to the deterioration of the meat。
7
In 10 days' time, the meat will hang around 20 days where the air is ventilated, cold and the sun does not shoot straight。