Put fennel, anise, Sichuan pepper and five spice powder in rice wine to brew in advance.
Wash the whole streaky meat and put it in a large basin, then rub the salt evenly on each piece of meat.
Rub the strips with salt, then sprinkle a small amount of white granulated sugar, and then pour in a proper amount of rice wine. Turn the strips up and down to make them absorb various spices more evenly.
Put a lid on the basin to prevent ash falling, and let it stand overnight.
The next day, prepare a large basin of warm water, put the meat sticks in warm water for a while, put on a rope and hang it in a sunny and ventilated place, and dry it until the meat sticks no longer drip water.
Mix the soy sauce and light soy sauce evenly, and evenly smear them on the dried meat strips. If you like dark color, put more soy sauce, and if you like light color, put more light soy sauce.
Sprinkle five spice powder and knead it evenly, and then hang the meat strips again in a sunny and ventilated place. After about seven or eight days of drying, the meat strips have been exposed to oil, and smell the fragrance.
Take the meat strips home, put them in fresh bags and hang them indoors. The fresh bags don't need to be tied tightly at the mouth of the bags, just open the mouth.
After hanging the strips indoors for a few days, take them outside to dry for a few days, so that the bacon will be more fragrant.
At this time, you can cut the bacon into small pieces, put it into a fresh-keeping bag, tie the bag tightly, and store it in the freezer of the refrigerator. It is convenient to take it when you eat.
The key to the aroma of Hakka bacon is the rice wine brewed with seasonings. The better the quality of rice wine, the more fragrant the cured bacon will be. The longer it is brewed, the more fragrant it will be. It will not go bad after being sealed and brewed for several years, and the rice wine should be brewed at least one month in advance.
It's better to see the sun on the first day of drying cured meat. The cured meat made in this way tastes delicious and smells delicious.
In order to prevent the bacon from going bad, salt is required during curing. The cured bacon must be very salty, but it can be stored for a longer time.
The drying and humidity of bacon can be controlled according to individual taste, and the drying time can be shorter if you don't like too hard.