Main Ingredients

Fat and Lean Pork

1000g

Supplementary Ingredients

Salt

20g

Soy Sauce

20g

Soy Sauce

20g

Sugar

30g

Powdered Five Spice Powder

1 teaspoon

Water

50g

Steps

1. Wash and dry the pork you bought.

Note: Plum blossom meat, front blade meat, pork can be used, do not use all lean meat.

2. Put 20g of dark soy sauce, 20g of soy sauce, 15g of salt, 30g of sugar, 1 teaspoon of five-spice powder, and 50g of water into a small saucepan. Bring to a boil over medium heat and cook for 2 minutes, then turn off the heat and set aside until cool enough to handle.

3. Dip the meat evenly in the sauce, piece by piece, in a large bowl, cover with plastic wrap, place in the refrigerator and marinate for 2-3 days.

4. After a day, take out the meat and turn it over, continue to cover with plastic wrap and place in the refrigerator.

5. 2-3 days after pickling, take it outside to dry in the shade. Pay attention not to let all kinds of insect bites, sun sauce meat temperature environment is not too high, preferably not more than 15 degrees, not in the strong light exposure.

6. When you take back at night, taste the flavor, such as too light can be sprinkled with some salt.

7. Received in a plastic bag, into the refrigerator.

8. The second day and then take out to the shade to dry the wind sun, about 2-3 days, until it becomes the skin strip dry shape, cut to be bright sauce red.

Tips

1. Don't dry the meat too much, keep some moisture. Choose plum blossom meat, scapula meat, pork can be used, do not use the whole lean meat.

2. Be careful not to let all kinds of insects bite.

3. The temperature environment of sun-dried meat should not be too high, preferably not more than 15 degrees.

4. Soy sauce meat is usually five-spice type, not too salty, slightly sweet, sun-dried soy sauce meat should be kept in the freezer.

5. When eating slightly soaked for a few minutes, wash off the floating dust, sliced cooking