(1) Cut pork into pieces with a length of 18cm, a width of 10cm and a thickness of about 8cm, steam them in a steamer until they are half-cooked, take them out, sprinkle salt and spiced powder on the pieces while they are hot, and let them cool thoroughly for later use.

(2) Discard the residue after refining the big oil, cool it to about 45℃, add vitamin C and mix well, first pour it into some bottom materials in the jar, then soak the cooled meat pieces in the oil and put them in the jar, then pour the remaining oil into the jar, completely submerge the meat pieces, seal the jar mouth after the oil solidifies, and put it in a cool and dry place. Note: the inside and outside of the jar should be glazed, and the jar mouth is smooth and easy to seal; Every 1 time, the oil in the jar should be refined again and the meat should be buried; Vitamin C should be added to refined big oil to prevent oil from oxidation and discoloration.

Features: Pork is salty and fragrant, rich in nutrition and can be preserved for a long time.

Practice of Preserving Bacon in plant ash

(1) After the meat is cut, steam the meat, sprinkle with salt, sprinkle with spiced powder, etc. It's like curing meat with oil.

(2) Wrap the meat pieces with hemp paper respectively. First, lay a layer of plant ash with a thickness of about 10 cm on the bottom of the box, then lay a layer of meat with salt and spiced powder, and then put a layer of plant ash, so that the layers are alternately stacked. Generally, a wooden box can hold 2-4 layers of meat. Finally, cover the wooden box with plant ash and put it in a dry and cool place.

Note: the plant ash thickness of each layer is not less than10cm; The distance between the meat and the surrounding box wall shall not be less than 10 cm. This method is not suitable for wet and rainy areas.

Features: the meat is mellow, salty and delicious.