Then cut the fresh meat with suet into small pieces, boil, add appropriate amount of water and salt, put it in suet and cook it slowly. After the embroidery oil basically overflows and the oil is washed, remove the oil residue, put it in the salted EM pig, and then slowly fry it in the salted EM pig. When the meat is golden yellow, crisp and transparent, you can remove it. Finally, when the oil in the jar is dry, you can eat it. This can of meat belongs to the most common practice and is easy to keep. This was done when you killed the pig. Boil pig's suet in oil, then soak all parts of the pig in a pot and fry them, dry them and fry them completely, then put them in a pot, add Pinellia ternata in the bottle and cover them for preservation. So this is especially important for families.

Accessories: pork balls, fried eggs, ham, ribs, winter bamboo shoots, mushrooms, golden hook, ginger, onion, pepper, fresh soup, lard, refined salt, soy sauce, fermented rice juice, white sugar, stone sugar and pork bones. Pork cage meat in Hunan is generally spicy, which is a bit like roast beef, but not exactly the same. Turn pork into faka, add water, then add pepper, mushrooms or some dishes you like, put it in a pig cage and seal it with low fire for cooking. This is a can of meat. Canned meat has a long history. It is the favorite of Chenzhou people in Hunan Province. This is the kitchen with the most local characteristics in Chenzhou. A meat can is cooked or square meat fried in a sealed can. It has a variety of raw materials, rich fragrance and reddish brown color. The focus of canned meat is meat. Therefore, this kind of meat is very special, it needs to choose raw meat, which should be the characteristics of fat meat and fine pork, so that the meat is authentic. Then add pepper and lobster sauce, cook slowly, and then put it in a pot for pickling.

After cutting the meat, blanch it in cold water, put ginger and onion in the hot pot, add a little star anise and stir-fry, then pour out the mad pig, mix the excess oil and flavor evenly, and then add water. Add water to cover the surface of the pig, and then add more old stone sugar. It was cooked in a clay pot and carefully pickled. This is a distinctive Hunan dish. Choose the rotten pig's meat, cook it, add pepper, lobster sauce, etc., and put it in a pot for pickling and seasoning, so as to better keep the meat fresh, tender and delicious. Yes, greasy and thin pork will melt in your mouth.