1, meat

(Actually, you don't have to blow the meat with pork. You can cook any meat. When I was blowing beef, chicken and duck, my saliva began to flow again. . . Because it took too long to cook a fried meat, I cooked a little more at a time. This time, two pieces of pork, one piece of beef and two big chicken legs were used. )

2. wine

Wuliangye is the most fragrant food wine, so I can't bear to use Shaoyang. It's so fragrant! I was forced to use vodka+Shaoxing cooking wine because I had nothing in this big American country.

3. Salt, soy sauce and pepper

Exercise:

1. Wash and dry the meat, and cover the surface with white wine, pepper, soy sauce and a lot of salt (don't be afraid of salty, you can soak it before eating, it will go bad easily if there is less salt).

2. Put it in a large glass basin, cover it with a lid or plastic wrap, and put it in the refrigerator for pickling 1 week or more; In the meantime, I'll take it out and look it over every day or two.

3. 1 week later, take it out of the refrigerator and hang it in a ventilated place (I share the kitchen with others, so it is not convenient to hang it, so I put it on the grill).

4. Then wait and wait, and you can eat it in a week.