The practice of Sichuan and Chongqing sauce bacon is really fragrant!

Sauce meat is healthier and fresher than bacon, because the main seasoning of sauce meat is soy sauce, which is full of umami, and the salt content is lower than pure bacon, so you will fall in love with the taste of sauce bacon after eating it once! This recipe is the amount of 20 catties of pork, and the amount of 10 catties of pork can be halved!

Ingredients

Porkbelly 20 kg

Highliquor Appropriateamount

Sichuanpepper Appropriateamount

bayleaf Appropriateamount

Cinnamon Appropriateamount

Shallot Appropriateamount

Ginger Appropriateamount

Driedchilipepper Appropriateamount

Staranise Appropriateamount

Lightsoysauce 2050 gorso

Darksoysauce 700 g

Sugar 100-200 g

Whitepepper Appropriateamount

Thirteenspices Appropriateamount

Essenceofchicken 40 g

Cooking Instructions

Prepare ginger, shallots, star anise, bay leaves, cinnamon, dried chilies, peppercorns, light soy sauce, dark soy sauce, sugar, chicken essence,
Wash them all
Boil ginger, shallots, star anise, bay leaves, cinnamon, dried chili peppers, peppercorns, and a small bowl of water together
Heat on the heat and add 2050g of light soy sauce, 700g of dark soy sauce, 100g of sugar (according to your taste), appropriate amount of white pepper, appropriate amount of thirteen spices, and 40g of chicken essence Continue to heat for a few minutes, turn off the heat and let cool (no need to boil to mix in flavor)
Let it cool and set aside (be sure to cool it thoroughly, otherwise the meat will have problems)
Cut the pork belly into small pieces to taste, it is best to cut the amount once, according to your preference, if the large pieces are marinated for a few more days, I only marinated the small pieces for 3 and a half days (I personally recommend directly selling meat, let the boss divide a piece into two long strips more convenient, easy to hang a little, otherwise it is too difficult to hang a small section like me)
The small pork belly cut into pieces is evenly spread with white wine, which can achieve the effect of disinfection and cleaning. (Here it is important to note that the meat bought back must not be washed with water, for fear that it will be broken)
This picture is a hole I cut for each piece of pork belly so that it is easy to thread the rope in the back
Finished
Prepare clean pork belly for later use
Prepare a large basin and sauce
Pour all the pork belly into the soak
Spread the sauce all over the place
Press it with a heavy bowl on a plate, so that the meat on the surface can be marinated in a large area
This is what it looks like the next day, turn it over, soak it for 3 and a half days, and then dry it for about 15 days
Dried for 10 days
All vacuum-packed refrigerators
Take a piece and clean it and steam it and eat it directly, it's really fragrant!