自製臘肉｜365天每天都能做的臘肉｜不分季節氣候，隨時都能做

臘肉製作
1湯匙的鹽
1湯匙的糖
生抽3湯匙
老抽1.5湯匙
2茶匙的玫瑰露酒
生薑一大塊
大蒜半個
蔥適量
五花肉2kg

烤箱版：（僅限帶風扇的烤箱）最低溫度熱風（大部分烤箱最低溫度應該都在五六十攝氏度）風乾，直到瘦肉的部分脫水變乾，肥的部分返油。

自然風乾：掛在曬得到太陽的地方，僅限冬天製作，室外最高溫15至20攝氏度，多風乾燥有陽光的條件下，晾曬2～3個星期，白天晾在室外，夜晚收回來掛在廚房的窗口風乾。

ingredients
1 tablespoon of salt
1 tablespoon of sugar
3 tablespoons light soy sauce
1.5 tablespoons dark soy sauce
2 teaspoons of mei kuei lu chiew chinese cooking wine
A large piece of ginger
Half of whole garlic
shallots
Pork belly 2kg

In the oven: Fan bake at lowest temperature,(the lowest temp of most ovens is usually between 50~60 Celsius ) It took me 27 hours to get those pork belly ready to take out.

air dry: during the coldest weather, air dry for 2 to 3 weeks.