1 pig's ears washed

2 prepare a large pot, ready to pickle work;

3 code salt, each pig's ears are evenly rubbed on the salt;

4 put the sugar, rubbed salt on the meat sprinkled with a small amount of sugar can be;

5 wine soaked with aniseed, aniseed, Sichuan peppercorns. Then put five-spice powder into it, the neighbor's grandparents said, it is best to soak this wine in advance, the longer the more fragrant the better, you can leave it for several years;

6 up and down turning the meat meat, so that it is more evenly absorbed by all kinds of seasoning;

7 will be adjusted to the seasoning of the pig's ears covered with a lid to stand overnight; the next day remove the lid, a pot of warm water to speak of the meat to filter it;

8 hanging until dry Moisture, in order not to drip as appropriate;

9 pig's ears about sun about 1 hour or so without water, it can be adjusted to the old soy sauce soy sauce on the meat for the color, like a little darker color on the more put a little old soy sauce, do not like to put on the opposite of the raw pumping some more, and then add a little powdered five spices;

10 the next is the process of air-drying sunshine picture of the first day: just hang up is still dripping soy sauce, and in the afternoon it seems to have been Slowly edge drying ......

11 the eighth day on the sun has been bubbling with oil ~ ~ ~ ~ and close to smell, the fragrance of the nose ...