<h1 class="pgc-h-arrow-right" data-track="25" > teach you to make Wenzhou characteristic "bacon", the sauce is fragrant, this season is just right, stored for a long time</h1>
It's cold, it's not the season for bare legs, and we're all wearing thick clothes and pants. But on the balcony and on the window, you can still see a lot of meat hanging and drying, such as bacon, sausage, chicken, duck and fish. When it is cold, it is a good time to marinate bacon, it is not easy to deteriorate, the surface is easy to dry, and then it is fermented inside, and after dozens of days, it forms bacon.
Northerners like cured bacon, autumn and winter, when the weather is not particularly cold, it is the most suitable for cured bacon. When it's cold, it's not good to marinate bacon. Cured bacon takes a long time, first through the seasoning marinade, marinated for a period of time if, and then air-dried, air drying also takes a period of time.
In Wenzhou, people also like to eat bacon, but it is a little different from the bacon in the north. Wenzhou's special "bacon", people call it soy sauce meat, but the practice is similar, the sauce flavor is stronger.
The bacon is made just right this season, and the prepared bacon tastes fresh and is stored longer. Below I share the practice of Wenzhou's "bacon", let's take a look at it
<h1 class="pgc-h-arrow-right" data-track="37" > wenzhou soy sauce meat, in fact, divided into 3 steps, let's take a look at it~</h1>
Step 1
Choose pork belly, fat and thin, eat fragrant, will not be woody, will not be greasy. The pork belly is cut into long strips and a little thicker, because it will shrink when dried. Pork belly does not need to be cleaned, and it is enough to wipe the dirty things on the surface with a damp cloth, because it is easy to deteriorate after washing.
Step 2
Prepare a bowl of soy sauce, 1 bowl of cooking wine, 1/2 bowl of sugar, 1 large handful of peppercorns, some slices of ginger, then mix together, pour into the pork belly and stir well. Then cover with plastic wrap and let it marinate for a while. It is best to put it in the refrigerator and marinate it for a day or two to let it taste.
Step 3
After marinating, the pork belly is taken out and hung in the sun to dry, and in the case of continuous good weather, it can be dried for two or three days. After drying, pack it up and freeze it in the refrigerator. When you eat it, you wash it and slice it, so you can stir-fry, steam, etc., and the sauce is fragrant.