Sauce flavored cured meat

1. Cut the pork belly into large pieces and use dough to clean the meat.

2. All meat noodles are smeared with high Baijiu.

3. Heat salt, Sichuan peppercorns, cinnamon, star anise, fragrant leaves, and chili peppers in a pan.

4. Apply salt to all the meat noodles.

5. Put it in a large basin.

6. Mix 100g light soya sauce, 50g old soya sauce and 80g white sugar, boil them, cool them, and then add 50g high Baijiu, stir the sauce.

7. Pour the marinade into the pork belly and mix well. Cover it with plastic wrap and flip the meat up and down once a day in the morning and evening to ensure that the meat is fully marinated and flavorful.

After marinating for 5 days, hang it with a rope and let it sun dry for a whole day.

9. On the the fourth day, the meat surface is dry and hard, with elastic compression, and the fat part has become transparent. Put it away and put it in the freezer for freezing storage. Take it as you eat.