Material selection: from winter to the future, choose hip and leg meat or rib belly meat (according to the needs of goods), cut into strips, weighing about 500 grams.
Cleaning: Wash the meat with water, remove the blood stasis and pig hair attached to the surface of the meat, and hang it to dry.
Pickling: Add 4% salt and appropriate amount of pepper! Wine was marinated in a pot for 4 days at room temperature, during which it was turned up and down at least three times to promote uniform salting.
Sauce: Hang the meat with thread or hook and hang it outdoors. When the surface is slightly dry, dip the sauce with a brush. When the sauce is half dry, continue the second and third times.
Natural air drying: after the sauce is served, hang the meat in a ventilated and cool place to continue air drying. The physical and chemical indexes of raw meat samples (0 days), pickled samples (4 days), sauce samples (7 days), air-dried samples (17 days) and air-dried samples (28 days) were determined respectively.