How to make It's a home-based sauerkraut

Recipe Recommendations

pork belly 600g
ginger slices 6-7 sheet
yellow wine 2 tablespoons
salt 1/2 spoon
sugar 1 spoon
pepper 1/2 spoon
spiced powder 1/2 spoon
huadiao wine 1 scoop
white vinegar 2 tablespoons
Sea salt or crude salt 4 tablespoons

salty fragrance
roast
a day
simple

Steps for It's a home-based sauerkraut

1

Buy a square bouquet, check if there's any hair residue or clean it up。

2

Longitudinal bars on the meat, be careful not to be cut, and cut to a depth of two thirds. Besides, I cut it early, and I can cut it after the water, so it's a little nice, but it doesn't really affect it, so let's just think, cut the blood out。

3

The skin is down, cold water is down, ginger chips and wine are added, and then boil for another five minutes。

4

While the meat is in the water, the pickles are put in the bowl and the juice is made。

5

The meat is taken out of the water, the surface is washed with hot water and the water is sucked with kitchen paper。

6

The surface of the skin is covered with a fork and a thick hole, with care to pierce the skin。

7

Turn the meat over, put the pickle juice on the meat, and do not paint anything but the skin。

8

Wrap the meat with aluminum paper, show the skin and put it in the freezer overnight。

9

Refrigerate the meat after the night, take it out and brush it on the pig's skin, so that the pig's skin fully absorbs it and brushes it six to eight times。

10

The oven is 220 degrees preheated, with a first layer of sea salt on the skin of the pig, which is sent into the oven, and 220 degrees of burning for 30 minutes。

11

After 30 minutes, the meat was removed from the surface of the sea salt, the surface was painted with white vinegar and returned to the oven, where it continued at 220 degrees and for 20-30 minutes on fire。