How to shoot the annual flavor of sausage and bacon

7 kg of pork, 30g of ginger, garlic 10 petal, 30g of sugar, salt 15g, oyster sauce 150g, 50g of aged vinegar, 500g of cooking wine and 600g of soy sauce.

Cooking steps:

1. Wash and peel pig hind legs. When buying meat, you'd better ask the boss to remove it.

2. Then put it on with a rope.

3. Slice ginger and garlic for use.

4. Sauce preparation: pour the prepared cooking wine, June fresh soy sauce, oyster sauce, aged vinegar, salt, sugar, garlic and ginger slices into a basin and mix well.

5. Then pour all the sauce into the pork.

6. Stir well with chopsticks, let the pork and sauce blend completely, and marinate for 5 hours.

7. Hang the sauce pork to dry. If possible, it is best to bask in the sun for 2 days. On the third day, you can hang it in a ventilated place to dry. If the weather is fine, it will take about 7 days.

8. It's really a sense of accomplishment to watch small fresh meat slowly turn into old bacon.

9. The steamer is filled with water, and then the bacon is steamed in the steamer for 15 minutes.

10. Slice the steamed bacon, put it on a plate and dip it in vinegar.

Tips:

1. The waxing time depends on the local climate, as long as the meat becomes firm;

2. Seasoning can also be put at will. If you like spicy food, you can add some Chili powder to taste.

The prepared bacon can be stored in the refrigerator.