【Shanghai】Soy Sauce Pork

Overview

During the Chinese New Year, you have to pickle some bacon. Generally, salted chicken, bacon and sausages are all brought back from your parents. I haven’t made this soy sauce meat for several years. Since I was free at home, I made some soy sauce meat this year and made some Cantonese-style sausages myself. I also brought some to my parents when I went back and got some good reviews. It seems that I will continue to work hard next year!

Tags

• private kitchen
• shanghai cuisine
• local cuisine
• light soy sauce
• liquor
• old soy sauce
• onions
• pork belly
• star anise
• white sugar
• zanthoxylum bungeanum
• fragrant leaves
• ginger
• salt

Ingredients

Steps

1. 1 Prepare the ingredients.

   

2. 2 Add half a bowl of water to all the ingredients except white wine, green onions and ginger, bring to a boil and let cool.

   

3. 3 Peel the pork belly and (do not wash) put it in a clean container.

   

4. 4 Pour in the cooked marinade, then add onions, ginger, and white wine.

   

5. 5 Put something heavy on top and turn it every other day.

   

6. 6 After about 4 to 5 days, you can string it on a string and blow dry it in a backlit and ventilated place.

   

7. 7 Once it reaches the desired level, you can store it in the refrigerator.