1, taking materials: cured meat raw materials are divided into two types: with and without bones. The cured meat with bone processing, according to the different parts of raw meat, is taken in pieces, small pieces, hooves and legs respectively. Contiguous refers to the slice after the head, tail and legs are removed; Small pieces refer to rectangular pieces of meat of about 2.5 kg each (legs and feet refer to pig legs with claws).

2. Renovation: sorting out minced meat, dirty blood, lymph, broken oil, etc. In order to make the salt permeate, a knife must be cut on the meat every 2 ~ 6 cm, and the concentration is generally 1/3 of the meat. The size and depth of the knife edge depends on the temperature and muscle thickness. If the temperature is above 15℃, the knife edge should be larger and more to speed up the curing. 15℃ can be smaller and less.

3. Salt making: Generally, the salt is rubbed three times, the first time is the primary salt, the second time is the big salt, and the third time is the double salt. The first salt is to apply a layer of salt evenly on the surface of raw meat. The next day, add salt, rub the salt evenly, put a proper amount of new salt in the knife edge, and stack it neatly into a pile. After 4 ~ 5 days of overturning, the upper and lower layers are exchanged; And sprinkle some new salt. After about 7 days of compound salt, it should be turned over in time and continue to apply a small amount of salt. It takes about 25 days to rub salt for three times to get the finished product.

4. Salt fixing: Cured meat can be stored in the cold storage at -5℃ or immersed in salt water at 24 ~ 25℃. If the brine is turbid and smelly, it means that the brine has deteriorated and must be boiled again before use. Process tip: Because frying is needed, cooked vegetable oil1000g should be prepared, and the actual consumption is about 200g.