Stir-fry the salt in the pot first, then stir-fry the pepper and clove at the same time. The proportion of salt is 2-4 Liang per 10 kg, which is100-200g. When the highly distilled spirit is poured into the fish and smeared evenly (the fish is disembowelled and its internal organs are not washed with water), and then the fried salt is smeared on the surface of the fish and meat (smeared evenly), one layer of fish and one layer of meat are stacked (the jar is turned once every 6 days for less, and once every 3 days for more) and marinated for 7- 10 days, and then taken out for drying.
matters need attention
1. For fish and meat that you just bought, it is best to use a roll paper to absorb the water, and the cleaner it is, the better. Meat and fish are best mixed and marinated together, and fennel, pepper and so on can be added according to personal taste, but they must be fried. Then spread a thin layer of salt on the fish and meat, fully and evenly, and sprinkle with spices such as pepper.
2. After curing, it is best to press something heavier on it, let it drain naturally, and cure for seven days (turn it once on the third day to make the salt fully uniform).