Today is the first day of ‘la yue’, which is the last month of the year in lunar calendar. In this month, every household in southern part of China will start to prepare the ‘la rou’, which is the Chinese version of bacon, for the new year. So today, we will be making some ‘la rou’ from scratch to prepare us for a new and prosperous year. So let’s get started.

今天是腊月初一，也就是农历一年的最后一个月。在腊月，家家户户都会一起腌制腊肉，迎接新年，所以今天，我们也一起来做腊肉吧。

Pork Bellies 1500g
Dark Soy Sauce 75g
Light Soy Sauce 85g
White Liquor 40g
Rock Sugar 30g
Salt 50g
fennel seeds 5g
star anise 4
bay leaf 2
Sichuan pepper 10g
Cinnamon bark 1


五花肉 1500克
老抽 75克
生抽 85克
白酒 40克
冰糖 30克
盐 50克
小茴香 5克
八角 4个
香叶 2片
花椒 10克
桂皮 1块

Table of Contents:
0:00 Introduction
0:23 Ingredients
0:29 Step 1: Marinate
1:22 Step 2: Air Dry
2:37 Step 3: Cook
3:37 Summary