2. After the meat is thawed, put it in cold water, add 1/2 teaspoons of refined salt and stir evenly for 20 minutes.
3. Put the sea salt in a pot with medium fire, add 1/4 cups of sea salt, 1/2 tablespoons of pepper, 1 star anise and 4 slices of ginger, and fry the salt until it turns yellow and fragrant.
After the time is up, pick up the meat and suck up the water.
5. Put the fried salt on the pork and put it on the shelf. Put a bowl under the shelf and let it drip for more than 30 minutes.
6. Put a small bowl, pour out the soy sauce and wrap all the meat with a brush.
7, the fat is facing up, and four pieces of meat are strung with bamboo sticks. The main thing is to make room under the meat after stringing it together. No strings are fine, but it's about the same. Anyway, try it, set it at 360 F, 15~20 minutes, and bake it to the highest color, which is basically cooked.
8. then turn over, 360 F, 5 minutes.
9, the rest is also 360 F, 3~5 minutes, until the meat is cooked, colored around, slightly cold, sliced and enjoyed.