Chinese Food
Cantonese Bacon
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All the Cantonese bacon in Yongyuan is made by abin himself. It's used for cooking. I haven't bought it outside. I have to make it once before long. I have to dry it in the sun. Same. Same as Guangwei sausage. Still no proportion. The difference is that you have to soak the meat with more soy sauce.
Cooking ingredients
Cooking Steps
Step1:Do bacon. I like to use streaky pork. It tastes delicious. It's also meat. It tastes good. Cantonese bacon cuts are narrow and easy to taste.
Step2:Pour in the raw sauce, old sauce, white sugar and white wine. This time, I also put a little red sauce of Li Jinji to mix.
Step3:Mix well.
Step4:It's about two hours. I have to flip it a few times in the middle.
Step5:Take it out and drain it. Hang it up. Cantonese bacon should be dried for at least 12 days in the sun. The meat is transparent and drips oil. If there is no sun, it will take more than 20 days. Generally fried, steamed and steamed on rice. When fried with vegetables, you'd better choose celery, broccoli or cauliflower, which are hard and not easy to get out of water.
Cooking tips:There are skills in making delicious dishes.
