Erguotou such as pig's trotters, refined salt, spiced star anise, cinnamon, dried pepper, pepper, fennel and ginger.

Raw materials: Our raw materials include refined salt, spiced star anise, cinnamon, dried pepper, pepper, fennel, ginger, etc? The proportion of salt is one catty of meat 150g of salt, 30g of anise spiced, 10g of cinnamon, 10g of dried pepper, 50g of pepper, 15g of fennel and 50g of ginger.

After preparing the raw materials: we need to wash the meat and dry it before use. First, smear all the salt, then put all the spices in and mix well. The most important part is that we need to put 50g Erguotou, because the cured bacon is mellow and attractive, and the meat is fresh and tender! ?

After mixing: we need a jar or basin, then seal it with plastic tape and store it for about 7- 10 days.

After curing: After curing, we need to take it out and dry it. The drying time takes 5-7 days if it is sunny, and about 10 days if it is cloudy. Remember to put it away and put it in the refrigerator after drying, otherwise it will become consumed!

According to the taste, you can take it out and taste it. You can steam it, fry it, or burn soup. The ever-changing taste depends on your personal preference!