2. Code salt: Take 100g salt and 50g Hanyuan Zanthoxylum bungeanum, put them in a bowl, soak the fresh pork in salt evenly, and then marinate it for 2-3 days. This step is particularly important. The amount of salt and the uniformity of touching salt directly affect the final taste and mouthfeel of jar meat.
3. Oil-passing: Put fresh lard into a pot and cook it on low fire. After the lard is completely oiled, filter the lard residue in the pot with a colander. Then put the chopped fresh pork into a pot and fry it with low fire until the pork is light golden yellow, and stop heating.
4. Take out the pot: When the jar meat in the pot is cooked and fried to golden brown, you can take out the pot, put the jar meat in the pot with a fork into the prepared jar, and finally seal it with lard in the pot.
Tips: jar meat must be even in the process of touching salt, and it is necessary to ensure that every part of the meat is touched with salt, and it needs to be turned over every day during the curing process!
When the jar meat is fried in the pot, the time must not be too long, otherwise it will lose the taste of the jar meat itself!
The jar meat is air-dried and stored, and it is already cooked. It can be eaten by steaming or cooking, depending on your eating habits!