How much salt do you put in the bacon? First of all, you must remember that the bacon at home can't be pure lean meat, it's better that the ratio of lean meat to fat meat is 7:3, so that the taste is good. Let's see what we need to use.
Liquor, yellow rice wine, sugar, pepper
The first step is to put on wine, preferably white wine, I use yellow rice wine.
The second step is to wipe the salt, turn it over and over. If the hand is very painful, it should be even.
Step 3 spread a little sugar evenly.
The fourth step, sprinkle pepper. It's the same procedure for a slip.
Finally, put the most difficult pickled pig feet on the bottom and the sliver on the top, layer by layer.
It's better to use a vat. I can only use large plastic buckets at home. There's no place for the VAT. The most important thing is never to get wet, or it will be broken.
Every three days. About half a month, take it out to dry. Sausage is relatively simple, boil water, cool to warm after washing, you can take out to sun.
Food sharing from all over the world: it is not recommended to use too many ingredients similar to pickled meat. It is easy to cause gastrointestinal discomfort. You should eat less at ordinary times. As for the best proportion of pickled meat and salt, it is 10:1 and 10 jin meat and 1 jin salt.