How to make Hanyuan jar meat 1. Cutting: Select local pork from farmers in the high mountains of Hanyuan, cut the fresh pork into several small pieces, and take 500g of pork.

2. Add salt: Take 100g of table salt and 50g of Hanyuan peppercorns, put them into a bowl, rub the salt evenly over the fresh pork, and then marinate for 2-3 days. This step is particularly important.

The amount of salt and the uniformity of the salt directly affect the final taste and texture of the jar meat.

Friends who like to eat jar meat must pay attention.

3. Oiling: Put fresh lard into a pot and cook over low heat. After the lard is completely oiled out, use a colander to filter out the lard residue in the pot.

Then put the divided fresh pork into the pot and cook over low heat until the pork turns light golden brown, stop heating.

4. Remove from the pot: When the meat in the pot is cooked and fried until golden brown, you can take it out of the pot. Use a fork to lift the meat out of the pot and put it into the prepared jar, and finally seal it with the lard in the pot.

5. Packaging: Finally, wait for the oil in the jar to dry, then package it. The Sichuan-style jar meat is ready. The jar meat can be stored for a long time. This is a country method.