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Northern Bacon

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I only knew that there was bacon in the south. It was delicious. I made it myself several times. But I didn't know there was Northern bacon. Last year's new year's day, there were so many fridges full of meat, fish and other things that I bought for the new year's day. I can't put down a large pork fridge. I'm worried. My dad said, make bacon out of salt. We eat bacon. We also have our own way of making bacon. I used to have no refrigerator when I was little. It's good to eat meat in the new year. I'd rather eat it all at once. Just flood it with salt. Hang it to dry. Eat slowly. When stewing cabbage, you can put a little. That's great happiness Last year, I used the method my father taught me to make a really good one. Our family didn't like fried meat very much. But when the bacon was done, we simply fried it with chili and garlic, which captured our family's stomach. Because last year's cooking was delicious. This year I want to cook and eat. I just bought a few Jin of sirloin

Cooking ingredients

Cooking Steps

Step1:First of all, I bought sirloin. I cut it lengthwise (to take its length. It's too short horizontally. It's not easy to hang it up and dry it) into 45cm thick slices.

Step2:80g of edible salt. Put it into a pan without water or oil. Stir fry it into golden color for standby. (the picture is stolen from last yea

Step3:High liquor. I usually use Erguotou. It's 56 degrees.

Step4:Sprinkle the fried salt evenly on both sides of each piece of meat. Layer by layer in a clean basin. Place for 2 to 3 hours. Let the salt be fully absorbed. (if you like not too salty, you can put less salt. But it can't be too little. Generally, I put 6070g of salt into 5 jin of meat.)

Step5:When you are 3 hours old, pour in the prepared high liquor. At this time, you can add a little ginger together. Stir evenly. (ginger is optional. I added it myself.)