Raw materials: Gutian red wine lees, panko (Gutian red wine lees are the residue after brewing green red wine, this wine lees can do many things well, it is a very good ingredient, if you want to glutinous can be free to give you some).

Spices: Saltpeter

Wine lees meat marinade steps:

1, first deal with the flesh, the flesh on the skin to pull out the hairs, and then washed clean

2, put the deal with the flesh into boiling water in the past to cook, cook directly to cook through so far

3, cook through the flesh out, put the cool spare

4, this time to the pot to heat up, the pot to cook through the water to the past, directly cook to cook through so far

4, the flesh is not a good choice, but to cook through the water to the bottom of the pot. This time, the pot is hot, put the red wine lees and salt together, fried dry point can be, so that there will be flavor, fried almost on it can be put on a plate cool

5, such as the lees cool almost, will not be hot, this time the whole piece of meat into the basin, with fried plus salt lees in the meat are hard to rub once

6, at this point you can loaded to the altar, or directly with a large bowl marinade, to let the wine lees completely wrapped around the meat, face to face with plastic wrap wrapped in the refrigerator marinade can be

7, probably marinated for 72 hours or so can be taken out to eat, marinate for a longer period of time can be

8, edible when you can use cold water to wash down the lees of meat, you can also do not wash, directly stick to the point of the wine lees, then Put on the board to cut into a small piece of a small piece can be eaten