1, with a soup spoon to hot pepper salt sprinkled on the meat (meat must not wash), followed by force repeatedly rubbed well, then sprinkled on the other side, followed by force repeatedly rubbed well, that repeatedly every side of the meat are rubbed full of pepper salt;

2, put the meat into the vessel, sprinkled with some pure grain wine, with a stone and other hanging objects pressed;

3, every day to help the meat turn over the plate One or two times;

4, about six days up and down, take the meat off, with scissors in the meat in a hole, with a rope to tie it up, it is best to have sunlight to let it bask in the sun;

5, the next day and then dry or dry a little bit, you can use it to take the packaging bag tied up and put it in the refrigerator freezer OK;

6, love to eat the case at any time to be able to remove the Eat up.

The second practice

(1) put salt and pepper in the pot to fry into the aroma.

(2)Cut the meat into 0.5Kg up and down pieces, rub the surface of the meat in all directions with the fried hot pepper salt, then put the meat into a clean small master cylinder, sprinkle the remaining pepper salt on the surface of the meat, and the surface of the meat is pressed with a clean hanging object to cover the mouth of the cylinder.

(3)After marinating for 3 to 4 days, turn the meat left and right, and then press it with a hanging object, and after marinating for 4 to 5 days, remove the meat and hang it in the shade and cool place. After drying, move to a clean tank for storage, the surface of the meat should also be sprinkled with a layer of fine salt, covered with a good lid, and then use it whenever you want.