Salting. Pork 100 kilograms, the amount of salt 4-16 kilograms. Method of operation: generally rub salt in 3 times, the 1st time for the initial salt, the 2nd time for the big salt, the 3rd time for the overlay salt. Initial salt that is the surface of the raw meat, evenly spread on a layer of salt. The next day then on the big salt, rub salt to be even, in the knife into the appropriate amount of new salt, and neatly stacked into a stack. After 4-5 days of overturning, the upper and lower layers to switch positions, and replenish the appropriate amount of new salt. After covering the salt for about 7 days, the pile should be turned over in a timely manner and continue to lay a small amount of salt.