Jiangxi Ganzhou bacon is cured as follows:
Ingredients: pork or leg, sweet sauce, star anise, cinnamon, Chinese prickly ash, salt, sugar, cooking wine, dried orange peel, cut into small pieces, and a cup of brown rice. Practice:
1. Cut the meat into small pieces;
2. Stir fry anise, cinnamon, Chinese prickly ash and salt until fragrant, mix well with other ingredients, smear on the meat, and marinate it in a sealed large basin or pot for 3 to 5 days;
3. Hang the meat in a ventilated place for one week to 10 days;
4. Lay a layer of tin foil in the wok, and put brown rice and orange peel on the tin foil;
5. Put a shelf in the pot, put the meat on the shelf, put it on the orange peel and brown rice, spread tin foil on the meat, and cover the pot.