1, preparation materials, pepper and salt, white wine, Jiang Mo cut, as shown in the figure.
2, from the pot, add salt, stir-fry pepper with a small fire, the salt color is light yellow, you can smell the fragrance of pepper.
3. The meat is selected near the front of the front leg abdomen. Stratification ratio is the best. It is selected pork, which is fat and thin, and the meat is soft but not firewood.
4. Divide the meat into a little more than two catties, take out the ribs, and make a small hole at the end of the meat so that the meat can pass through.
5. Scrape the skin with a knife, spray it on each piece of meat with white wine, then hold it by hand and let it stand for 20 minutes. Sprinkle the fried pepper and salt evenly on the meat, knead it repeatedly, and then let it stand for 20 minutes.
6. Finally, add ginger and knead it from the inside out.
7. Put it in an enamel basin. The top cover is covered and compacted. Turn it twice in two days and marinate it for a week.
8. After pickling, take it out and hang it in a ventilated place on the balcony to dry it for half a month.