Pig rump: 7 kg, cooking wine: 500 g, soy sauce: 600 g, aged vinegar: 50 g, salt: 15 g, sugar: 30 g, garlic: 10, ginger: 30 g, pepper: appropriate amount.

1. Wash the pig hindquarters, cut them to a thickness of about 1.5cm, and then peel them.

2. Then put it on with a rope.

3. Slice ginger and garlic for use.

4. Pour the prepared cooking wine, soy sauce, oyster sauce, aged vinegar, salt, sugar, garlic, ginger slices and pepper into the basin, stir well, and then pour all the sauces into the pork.

5, stir evenly with chopsticks, so that the pork and sauce are completely integrated, and marinate for about 5 hours. Friends who like salty food can appropriately extend the marinating time.

6. Hang the pork on the sauce to dry. If possible, it is best to bask in the sun for 2 days. On the third day, you can hang it in a ventilated place to dry. If the weather is fine, it will take about 5 days.

7. done.