1, time: the time to enter late autumn and early winter (when there are no flies)
2, a cool place, preferably that kind of bungalow, no sunshine, air-dried meat is mainly dry in the shade, not air-dried.
3, selection of materials, fresh mutton, freshly killed sheep is the best (the kind that bleeds blood), because of personal taste choice, leg muscles are the best, fiber is thick, chewy and tastes good.
4. Write the mutton into strips. Remember to cut it into rings and hang it (I don't know), that is, every piece of meat is connected together.
5, live with salt sand (you can put pepper powder and star anise powder, but I have fulfilled it, in fact, mutton is very fragrant only with salt), salt can be a little more, but it is really light, not too heavy, but not too little, as long as it is guaranteed not to rot, and it is not afraid if it is cold.
6. Use a stick (bamboo pole is the best), or quickly dry the clothesline. It is best not to use iron wire and rust, and put it in the shade. The northwest wind is the best.
7, two or three months, it is estimated that in the twelfth lunar month or early spring, once the air-dried meat is cold, you can start the next step (impatient friends can do it in about a month, as long as the mutton skin is air-dried and has a certain luster, and the inside is dry to 70% to 80%).
8. Cut the long strips of dried meat into small pieces and fry them in the oil pan. You can try to put a small amount first and master the heat yourself.
9, the last dish, simple and delicious, clean and hygienic, excellent taste, you can stir-fry and sprinkle some cumin powder.