1. Buy pig hind legs or pork belly, preferably about one pound per piece. After buying it back, clean the cooking pot

and dry-cook it until it is almost red. Hold the meat pieces with your hands and sear the skin in the hot pot without breaking

Move the meat until the skin is golden, soak the meat in water for a few minutes, use a knife to scrape off the black and yellow dirt on the skin, clean it and set aside for later use.

2. Mix together salt, pepper (any amount is fine), aniseed (also called Sanai, any amount is fine

) and sugar (a little), and spread it on a piece On a piece of meat, the surface of the meat must be thoroughly

smeared, as much as can be stained.

3. After applying it, put the meat pieces in the basin and press them one by one. After three or five days, turn them over once, rotating them up and down. By analogy, in about two weeks, you can pierce one end of each piece, tie it with a rope, wash it with hot water, and remove the salt water on it.

Hang to dry (5-6 days).

4. Find a lot of firewood, such as orange peels, cypress twigs, peanut shells, spades shells, etc. Hang the bacon

in a large tube, put a fire underneath (no open flame required), add firewood, and smoke for 6-8 hours.

5. Commonly used cooking methods include frying, roasting, steaming, boiling, stewing, simmering, etc.

Pork chops, pig heart, pork tongue, dog meat, mutton, and beef can also be made in this way

Feng Pork and Sauce Pork

Feng Pork The methods of making meat and sauced meat are similar

,

only the ingredients are slightly different.

1.

It is best to buy pig hind leg meat or pork belly, about one pound per piece. After buying it back, clean the wok

and dry-cook it until it is almost red. Hold the meat pieces with your hands and sear the skin in the hot pan. Keep moving until the skin is golden. After that, soak the meat in water for a few minutes, use a knife to scrape off the black and yellow dirt on the skin, clean it and set aside for later use.

2. 10 kilograms of meat, 4 taels of salt, 5 taels of fermented glutinous rice, 0.5 taels each of chicken essence and monosodium glutamate, a small packet of thirteen spices, two spoons of pepper, and one spoon of Sichuan peppercorns. .

3. Put the meat into a larger basin, add seasonings, then rub it together with the meat to make it even, cover and marinate for 5 days.

Marinate for 5 days. During cooking, turn the meat upside down once a day.

4. After the time is up, hang it in a ventilated place to air-dry (at least 15 to 20 days). The longer it airs, the more fragrant and delicious it will be; if you apply it on the marinated meat

p>

5 liang of sweet noodle sauce, and then dried, it is called sauced meat.

If you think it would be a pity to throw away the remaining salt water after curing the meat, use it to soak salted eggs

It is an excellent raw material, and the salted eggs produced by it The egg yolk is bright red in color and tastes oily in the mouth. Just add a little salt

(it feels very salty), but the salt water should cover the egg noodles.

After about 20 days, it will be ready to cook and enjoy