The main ingredient is pork belly 2000g.

Seasoning salt 10g star anise soy sauce 350g liquor 500g sugar 10g dried tangerine peel.

The practice of sauced meat

1. Material: 2000g of pork belly, 350g of soy sauce, 500g of liquor, 0/0g of salt, 0/00g of sugar, 0/00g of orange peel and star anise. Don't use cooking wine instead of white wine. The finished sauced meat marinated with white wine will have a strong bouquet and a unique flavor. You can change the seasoning yourself, don't add too much to cover the meat. )

2. All materials except liquor are put into a pot to boil and cool. After cooking, salt and sugar can be dissolved, and spices can give off fragrance better. )

3. Pour in the white wine and mix well, then soak in the pork belly. (Pork belly does not need to be washed, it is pickled directly, which is not easy to go bad and is more original. Soak and wash when eating. If it must be washed, it must be fully dried before pickling. )

4. Marinate for 2-3 days, and then hang in a ventilated place 10- 15 days to eat. (When curing, turn the meat every other day to ensure uniform curing. )