Skinned pork 3 pounds, 20 grams of soy sauce, 5 grams of dark soy sauce, 50 grams of sugar, 20 grams of salt, 20 grams of white wine, 5 grams of five-spice powder

Cooking Steps

1/6

Go to the market to buy skinned pork and let it cut a cut in the meat (and sell the meat to do the preserved meat that they understand) to facilitate the hanging of the sun screen.

2/6

Necessary ingredients, including white wine must buy 50 degrees or more.

3/6

Add all the ingredients to the meat, put on disposable gloves and knead and poke for about 5 minutes, and leave it for two days, turning halfway through, so that the flavor is even.

4/6

Take the marinated meat out and wash it, drip-dry it and it's ready to be hung up on a hook for sun screen.

5/6

Look at the sun screened bacon, if the weather is good sun screen to three or four days can be collected, put in the refrigerator cold