Spiced Bacon(mi zhi wu xiang la rou )

Spiced Bacon

Introduction:

"Winter is the most suitable season for making bacon. Last week, the weather was good, so I bought 5 jin of streaky pork to make bacon. It's my first time to do it. Now it looks like it's working well. Take it to the roof every day to dry it. It looks so attractive there. I think about the side dishes of bacon fried vegetables every day. I like steaming, frying and making casserole rice

Production steps:

Step 1: wash the streaky pork, put it in the vegetable pot, sprinkle with coarse salt, cover it with plastic wrap, and marinate it in the refrigerator for 24 hours. Then take it out, put it through the meat with glue rope, buckle it up, air it for a day, and drain the water.

Step 2: cut pepper into small circles, grind star anise and Shajiang into powder, pour all the spices into the soup pot, pour in raw soy sauce, old soy sauce, sesame oil and sugar to make marinade. Soak the drained pork for one night.

Step 3: pickled pork, taste a little color, take to the roof to dry.

Materials required:

Pork: 5 jin

Ginger: 10g

Chinese prickly ash: 10g

Red pepper: 50g

Star anise: 10g

Huadiao wine: 100g

Sugar: 50g

Soy sauce: 500g

Veteran: 100g

Sesame oil: 100g

Crude salt: 200g

Note: according to personal preference, add seasoning to marinate. Many people buy ready-made five spice powder, but I don't like the taste. It's too miscellaneous. It's better to make it self-made. It's more authentic.

Production difficulty: ordinary

Process: salting

Production time: several days

Taste: slightly spicy

Chinese PinYin : Mi Zhi Wu Xiang La Rou