Sauce bacon

Materials required.

Wash the meat!

Cut the large pieces into long strips.

Use scissors to pierce one end of the meat and tie with string.

Rub salt evenly over the meat.

The salted meat is hung on the balcony to drain.

Get the meat back the next day and rub the meat evenly with white wine.

Mix the peppercorns and five-spice powder together, and prepare the required sugar and dark soy sauce.

First rub Sichuan peppercorns and five-spice powder on the meat, then add sugar, and then put it into a jar.

Pour in dark soy sauce, preferably to submerge the meat.

Cover, place in a cool, ventilated place, and marinate for about a week.

Take it out and hang it on the balcony after a week. It is best not to expose it to direct sunlight. It can be recovered in 15-30 days.

Collect it after one month, cut it into pieces according to the serving size, pack it in a fresh-keeping bag and put it in the refrigerator.

Take a slice, steam it for 30 minutes and it’s ready to eat!

One more plate!

Overview