First, it is best to choose hind leg meat with skin and pork belly with skin. Buy a large piece of whole meat and cut it yourself. As a Sichuanese, you should know how to cut it well. If you want to be convenient when eating, scrape and wash the pig hair before pickling.

Second, seasoning: fried salt, koji, sugar, sweet noodle sauce, pepper, spiced powder, soy sauce, chicken essence (decide whether to put it or not).

Third, cut the meat pieces, and smear the meat pieces evenly with half of Qu liquor and spiced powder. (Spiced powder should be less) Put it in a basin and marinate for 8 hours.

Fourth, stir-fry salt, pepper, soy sauce (for color matching, or not), 2/3 flour paste, chicken essence, and 1/2 white sugar, and spread them on the meat. Marinate for 3 days and turn it evenly in the middle.

5. Take the meat out and dry it for a week (winter), and the noodles are almost dry. Pay attention to frequent inspection to prevent rain, and it is best to take it back to the house in foggy days.

Six, after drying for a week, brush the sauce, and then brush the spiced powder, sweet noodle sauce, sugar and koji. Brush again after four or five days for the second time, and you can eat it after drying.

Seven, the approximate proportion of a catty of meat, saltiness, sweetness, and sauce flavor are added according to personal taste. 30g of Qu liquor, 25g of salt, 20g of sugar, 3g of spiced powder, and 0/20g of sweet noodle sauce/kloc-.

I hope what you eat is the Sichuan sauce meat you want.