Seasoning: 5 grams of pepper, 5 grams of cinnamon, 3 grams of cloves, 3 grams of star anise, 5 grams of sugar, 4 grams of pepper, 50 grams of salt, 50 grams of soy sauce, 5 grams of white wine, 3 grams of white vinegar.

Practice:

1, with a charcoal fire to burn clear unclean pig hair, immersed in water for about 5 minutes, scrape the skin surface with a knife, not clear the remaining hairs with pliers to pull out the net with salt all over the internal and external surface layer, marinated for about 15 minutes;

2, with an iron pot into the water about 8 bowls, boil until the big open, put the pork into the lid open for about 3 minutes, take out into the clear water and rinse, hanging ventilated place to dry;

3, seasoning with sparse hole cloth sewing bag into, tie the bag not to leak out, into the pot, injection of water 5 bowls, boil about half an hour after the flavor, and then sugar, pepper, white vinegar, soy sauce and wine to join that is ready to be brine;

4, the pork into the brine, covered with a lid to cook for about half an hour, take out can be for food;

5, the rest of the brine, can be used to continue to re-manufacture, or the production of other brine food such as cuttlefish, eggs and so on.