Homemade Sichuan bacon
By VicentaLakin
Recipe Recommendations
- pork belly 1000 grams
- salt half a spoonful
- soy sauce 80 grams
- soy sauce 70 grams
- rock sugar 20 grams
- liquor 30 grams
- pepper appropriate amount
- octagonal appropriate amount
- orange peel appropriate amount
- peanut shell appropriate amount
- tea appropriate amount
- white sugar appropriate amount
- rice 100 grams
- salty and fresh
- pickled
- several days
- senior
Steps for Homemade Sichuan bacon
1
Five flowers shave the pig hair off the skin and clean the dry water。
2
Opens two pairs of crumbs of bouquets into the basin, adding raw old smoke and wine, and evening with peppers and eight horns。
3
This is the three or four days I put in the fridge, and it is important to remember that every day the spices are turned on in time for even penetration with pork。
4
This is a drying scene that was hung three or four days later。
5
On the first day of dry water drying, it gets darker。
6
This is the scene on the second day of the hang-up (skin and internal tissues became tight)。
7
This is the third day of the hangup。
8
Prepare a sheet of tin paper to be laid on the bottom of the pot。
9
Rice, tea, orange skin, peanut shells, white sugar。
10
The homemade gravy slices are placed on the grill, and the pan covers are used to fire the smoulder。
11
The smoked bacon is more oily。
12
Put it in the pot for 30 minutes。
13
Pick up a piece of red oil。
14
The finished chart。