Fire-roasted dried mule, often called dried mule, is the most distinctive meat food of the Zhuang and Hui people in Wenshan area. It is deeply loved by the people because of its unique fragrance, unique preparation, and cheap storage. , so it became a winter meat store for Zhuang people and Hui people.

[Method] The method of roasting dried mule meat is very tedious and the cycle is relatively long (you should do more marinating each time). To sum up, the steps can be roughly divided into the following steps:

1. Selection of ingredients: Choose 5 kilograms of good mule meat, 500 grams of salt, 80 grams of grass fruit powder, 50 grams of star anise powder, and 50 grams of fennel powder. , 200 grams of chili powder, 30 grams of pepper, 50 grams of peanut noodles, and 50 grams of pepper powder.

2. Pickling: Wash the mule meat, cut into fist-sized pieces, dry, put the meat in a basin, pour in salt, mix well, and knead vigorously to incorporate the salt. Mix the seasonings evenly, pour into a basin, mix well, and knead vigorously for twenty minutes to infuse the flavor. (Whether the meat is well marinated depends on how well the salt and flavor are incorporated, so don’t be afraid of exerting effort when kneading the meat. Use more force, which can be two or three times heavier than when massaging)

3. Drying: After the meat is marinated, tie it piece by piece with a rope and hang it in a ventilated place for about a week (if the weather is cloudy, it will need to be dried for a few more days. Families with conditions can dry it manually). The meat is dark red, and the condiments on the surface are also dark red.

4. Burn: Light a charcoal fire, place the dried meat around the charcoal fire and cook slowly over low heat, turning and roasting. (It takes about an hour), take the meat out when the edges of the meat are charred and turn black.

5. Scrape: Place the dried meat on a wooden board and use a special blade to scrape the burnt part around the dried meat until the dried meat turns golden brown.

5. Beating: Place the scraped dry hair on the chopping board, beat it around with a special wooden hammer, use strong force and accuracy, and pay attention to safety at the same time. Beat it several times until the dry hair becomes thin. shape, take it out.

The unique flavor of roasted dried mule is made.