The salt can be touched evenly to the meat can be, usually pickled for about 10 days.

Wash the meat and dry the water.

Put the salt and peppercorns (or chili peppers if you like spicy food) in a pan and fry them, making sure they are fragrant, then cool them down.

Stir-fry the salt and pepper with some soy sauce, cooking wine, five-spice powder, pepper and carefully rubbed on the meat (pay attention to the cracks of the meat should be smeared), until you feel the salt began to melt, and the meat color from fresh to dark, the surface of the liquid oozing.

Put the meat with the rest of the salt into a large-mouthed container (preferably ceramic, small jar is also medium), pressed with a stone, and put it in a cool, back-lit place, usually in a week to ten days or so.

Take the meat out and find a place to hang it to dry, and when you want to eat it, you can cut a piece of it, wash it and cook it.