I only know that the pickled bacon cannot be directly wiped with salt. If you want the tender flavor and not mold, keep in mind the three main points

Since ancient times, the folk has the habit of "winter waxy wind and the imperial winter". Before and after Xiaoxue, the temperature plummeted and the air was dry.Back, wait for the New Year’s liquid flavor and salty flowing oil, and the neighbors smell the taste to solve it.

The pickled bacon seems not difficult, just dry the salt and dry it directly, but different people have different techniques, different amounts of salt, and different formulas. The taste of pickling will be very different.If you want to pick up good bacon, you ca n’t do it without any real kung fu. According to my years of experience, I summarized it: pickled bacon cannot be directly applied to salt. If you want to be moldy, do not smell, do not deteriorate, and get more savory. These 3 steps cannot be less!Below, I will give you a detailed summary. I hope you can eat golden yellow flowing good bacon this year.

Three steps that cannot be less marinated bacon:

Following the ratio of 10 catties of meat and 150 grams of salt, it is not easy to deteriorate, and the finished products are salty and delicious.

To make bacon is the most avoiding water. In order to clean, many people always like to wash the meat first. I do n’t know that this is the biggest culprit of bacon mold and stinky. Raw water is easy to breed bacteria.EssenceCorrect practice: The fresh meat that is bought and coated with height liquor can not only sterilize and disinfect, but also increase the fragrance.

Pickled bacon cannot simply use salt in light, but you need to stir -fry the pepper and pepper first. 150 grams of salt with 15 grams of pepper pepper and stir -fry the flavor. In this way, the salty flavor can be penetrated into the deep layer of the bacon. Pay attention to the peppercorns of peppercorns.The amount cannot be greedy, otherwise bacon will have a bitter taste.

Prepare ingredients: 10 skin pork belly, 150 grams of salt, 15 grams of peppercorns, an appropriate amount of altitude liquor

Start production:

1. Do not dip the pork belly throughout the process, scrub every part of the meat with high altitude liquor, and then dry it aside.

2. Wash and heat the pot, do not put anything, pour salt and peppercorns directly, stir -fry the heat, stir -fry the salt, stir -fry the peppercorns, the peppercorns can remove the fishy and fragrant.Salt with salt alone and not fishy.After frying, turn off the heat and let cool.

3. Put the pork belly in the pot and put it in the basin, pour the cool pepper and salt, and apply it repeatedly. The salt is effective, but it cannot be too greedy, otherwise the bacon is salty and unable to eat.

4. After applying evenly, press the seal and marinate with heavy objects for 3 days, then turn the surface and press it for 3 days to fully remove the moisture in the meat block.

5. Finally, wear the rope and put it under the sun for half a month until it is completely dry. The more the fragrance is, the stronger the scent, the more golden and ruddy, and the entire hutong is fragrant until the New Year.

First Food Editor: Xiaoya

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