1. Preparation tools: jars, salt, fresh pork, stones and clean cloth.

2. Wash the pork.

Step 3 prepare salt.

4. Pickling: Tight compression.

5. Sealing: seal the jar mouth.

6. Storage: a cool and ventilated place.

7. Inspection: The seal is good.

8. Take out: Take out the pork after 7- 10 days.

9. Air drying: air drying naturally.

10. Storage: cold storage.