Pork belly, turkey leg, soy sauce, soy sauce, high-alcohol liquor
working methods
1. Wash pork belly and chicken legs, drain or use kitchen paper to absorb water. First, break the rock sugar, and put all the ingredients and seasonings into a large basin and mix well. Add meat and marinate for 24-48 hours, turning it three or four times in the middle to make the salting more uniform.
2. Marinated meat should be wiped off with seasoning, tied and hung in a ventilated place, exposed to the wind and sun. Of course, it must not rain, about 15 days. The meat is hard enough to the heart and oily enough to be harvested. If you don't want to eat smoked food, this step is over, cut into pieces and put them in the refrigerator for freezing. I like the smell of smoke. Go on.
3. Spread a layer of tin foil on the wok, add ginger, garlic, tea, rice and sugar, stir well, put on the steamer, put the dried bacon on the steamer, turn on the low heat, then turn off the low heat, cover the lid and stew for about 20 minutes. When I opened it, it was smoky and oily. Cool thoroughly, package and store in the refrigerator.