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. Pickled meat should be wiped off with seasoning, tied up, 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 ahead.

3. Spread a layer of tin foil on the wok, add ginger, garlic, tea, rice and sugar, mix well, put it on the steamer, put the dried bacon on the steamer, turn on a small fire, and then turn off the fire. Cover the pot and smoke for about 20 minutes. When I opened it, it was smoky and oily. Cool thoroughly, package and store in the refrigerator.

No matter how you eat bacon, or before steaming or frying, you need another step: wash it with warm water, then put it in a pot, add cold water and cook it for about 20 minutes until it becomes soft. First, in order to be more hygienic, after all, after hanging outside for so long, dust and bacteria are indispensable, and it can't be washed clean with clean water. The second is to cook some oil and salt and eat healthier.

5. done.

China eat net tips:

1, this practice should actually be called sauce meat, not bacon in the traditional sense. Traditional bacon only puts salt and nothing else. This is for salt only.

2, the marinade of smoked bacon with a proper amount of high alcohol is to keep fresh, just use a high-grade Erguotou, not much, just give us a small bowl and a half.

Remember not to add water to the marinade of smoked bacon.

4. The gravy of smoked bacon can be less than three-quarters of the meat, otherwise it will be too salty.

5, star anise, cinnamon, fragrant leaves can be adjusted according to their own preferences, it is not advisable to put too much, otherwise the spices are too heavy, peppers can be appropriately more, and dried peppers can be omitted.

6, the meat strips can not be too wide, otherwise it is not easy to get through, but it can not be too narrow, because it will lose weight after drying, and you need to grasp it yourself.

7. This smoking method can only produce a slight smoky smell, which is far from the traditional smoking, but it is enough to solve the problem.

Healthy eating:

1, bacon is salty and sweet, strengthening the spleen and appetizing.

2. Bacon is rich in phosphorus, potassium and sodium, and also contains elements such as fat, protein and carbohydrates.

3. Bacon is made of fresh pork belly with skin, cut into pieces, pickled with salt and a small amount of sodium nitrite or sodium nitrate, black pepper, clove, fragrant leaves, fennel and other spices, and then dried or smoked, which has the effects of appetizing, dispelling cold and promoting digestion.

Dietary taboos:

Old people don't eat; Fasting for patients with gastric and duodenal ulcers.