The methods of soy sauce meat and pickled bacon are roughly the same. They are both pickled first and then air-dried. When eating, it is just like cooking bacon or frying bacon. Please see my detailed steps below.
Main ingredients: 10 pounds of pork.
Accessories: 100 grams of table salt, which is one or two salt. 400 grams of light soy sauce and 200 grams of dark soy sauce. 100 grams of peppercorns, 10 grams of bay leaves, 20 grams of cinnamon, 20 grams of cumin, 10 grams of star anise, and 50 grams of sugar.
Operation steps:
1: Wash the pork belly and cut into strips.
Two: Prepare the required spices.
Three: Add 100 grams of salt and pepper, 10 grams of bay leaves, 20 grams of cinnamon, 20 grams of cumin, and 10 grams of star anise into a pot and stir-fry until fragrant.
Four: Put the fried spices and salt into a basin, add 400 grams of light soy sauce, 200 grams of dark soy sauce, and white sugar.
Five: After adding all the auxiliary ingredients on the ingredient list, put them in the basin and stir evenly at this time.
Six: Put the pork belly into the plate, stir evenly, and then marinate for a day and night.
Seven: After the pork belly is marinated, hang it in a ventilated place on the balcony to dry, and the soy sauce meat is completed.
Eight: After the sauce is dried from the meat, it can be stored in the refrigerator. When eating, take out a piece, wash it and cook it, stir-fry it with chili, and it is ready to eat.
Key points: After the soy sauce meat is marinated and air-dried, be sure to choose a ventilated and sunny place. If the environment is not ventilated and sunny enough, the meat may easily become moldy.