Seasoning: salt100g, Sichuan Hanyuan pepper 50g, lard 300g.

Practice steps:

1. Divide the fresh pork into small pieces and take 500g pork.

2. Take salt 100g and Hanyuan Zanthoxylum bungeanum 50g, put them into a bowl, soak fresh pork in salt evenly, and then marinate for 2-3 days.

3. Put the fresh lard into the pot and cook it on low heat. After the lard comes out completely, filter the lard residue in the pot with a colander. Then put the chopped fresh pork into the pot and fry it with low fire until the pork is light golden yellow, and stop heating.

When the jar meat in the pot is fried to golden brown, you can pick up the pot, put the jar meat in the pot into the prepared jar with a fork, and finally seal it with lard.

5. Finally, the oil in the jar is air-dried and packaged, and the Sichuan special jar meat is ready. Jar meat can be kept for a long time. This is a rural method.