Bacon should be pork belly with skin above five layers under ribs. This pork belly is fat and thin, and it tastes fat and thin after being marinated. In addition, the pork belly should be cut into chunks with a length of 15cm and a width of 10cm. If the knife is too small, the raw materials will be too salty when marinated for a long time, and then some marinade will be added when the buns are sandwiched behind, which will be very unpalatable.
Pickling and air drying:
Take 5 kilograms of pork belly as an example. First, clean it, put it in a porcelain jar, pour 2kg of purified water, then fry 750g of crude salt in a dry pan with spices (fragrant leaves, cinnamon and aniseed), add 2g of arsenic nitrate, and sprinkle it on the meat for curing. Marinate for 3 ~ 4 days in spring and autumn, 4 ~ 5 days in winter and 1 ~ 2 days in summer. Turn the jar 1 ~ 2 times a day. When the meat turns red, take it out and string it with iron wire and hang it in a cool and ventilated place to dry.
Saltwater cooking:
Soak the cured bacon in warm water until it becomes soft, then blanch it in boiling water, put it in a halogen bucket, and add broth 12kg, onion 85g, ginger 70g, white wine 30g, refined salt 200g, monosodium glutamate 750g, crystal sugar 25g, yellow wine 15g, dried pepper 5g and spice bag.