1, materials: 500 grams of pork, 25 grams of refined salt, 45 grams of soy sauce, 15 grams of dark soy sauce, 15 grams of sugar, 15 grams of white wine, 15 grams of highly white wine, peppercorns chicken grain 10 grains, anise half.

2, prepare a vat, take the right amount of salt, anise and pepper put the pot to fry the flavor. With the fried hot pepper salt will be the surface of the meat comprehensive rubbing once, repeatedly wipe evenly, to ensure that every side of the meat are smeared with pepper salt. Keep the jar for salted meat dry. Add some of the fried pepper salt and rub it well with your hands, making sure the bottom and walls of the jar are smeared.

3. Pour a little more white wine into the jar, and wipe the bottom and walls of the jar well. Put a layer of meat with pepper salt into the tank. Pour some white wine evenly on the meat. Put another layer of meat into the tank. Pour some more white wine over the meat. Repeat until all the meat is in the jar. Sprinkle the remaining pepper salt evenly over the meat. Pour some more white wine on the meat.

4. Take a big clean stone to cover the mouth of the tank. Put it in a cool place. After marinating for 2 days, take up the big stone, you can see the marinated meat out of a lot of water. The aroma is very strong. Turn the meat up and down to make sure it marinates evenly. Press it again with the big stone. On the 3rd or 4th day of marinating, turn the meat over once a day. There will be no need to turn it over again. About 6 days of marinating, take up the big stone and you can see that the marinated meat has completely absorbed the water.

5, take out the marinated meat, use scissors to make a hole in the meat, and tie it up with a string. Hang it in a cool and ventilated place to dry. General shade drying 2-3 days can be. Do a good job of salted meat after drying you can put it into the refrigerator freezer with edible plastic bags tied, want to eat when you can always take out to eat.