Chinese Food
Homemade Cantonese Bacon
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It's winter solstice in half a month. I miss the taste of fried peas and stewed rice. I make bacon by myself. It tastes good. It's clean, sanitary and preservative free. It's very simple. Let's try it
Cooking ingredients
Cooking Steps
Step1:Wash and dry the streaky pork. Add sugar and marinate for 15 minutes, then add white wine, raw soy sauce, old soy sauce and marinate for more than 4 hours. Stir frequently to make the streaky pork taste better.
Step2:Stab the hole with a knife. Put the cotton thread on. Hang it up. Use the basin to drip the juice.
Step3:I won't drop juice the next day. Spread it out to hang it. If the weather is dry, three to seven days will do.
Step4:It feels very dry. The lean meat is also hard. You can put it away. It smells like a mixture of wine and soy sauce. Since there is no preservative, it is recommended to refrigerate for more than 2 weeks.
Step5:When you eat it, you can directly cook rice in casserole, or slice it and steam it. I use shredded ginger and mashed garlic to make the silver fish bottom. Put the bacon slices on it and steam. Sprinkle with Scallion when you are ready. Turn off the fire and steam. You can eat it.
Cooking tips:It's OK to use streaky meat or leg meat. If you have a lot of lean meat, don't air it too dry. Otherwise, it's too firewood to eat. Don't bask in the sun. Oil won't taste good. The bacon you eat. It's not too salty. The weather is also very important. It's better to make it in the first half of the winter solstice. There are skills in making delicious dishes.
