Materials: 5000 grams of pork, 40 grams of white wine, 200 grams of salt, 20 grams of peppercorns, 80 grams of ground ginger, mash moderate.

1, prepare the material, pepper and salt, white wine, ginger powder cut, as shown in the picture.

2, start the pot, add salt, pepper with a small fire, salt color light yellow, smell the pepper can be.

3, meat was selected near the front of the front leg abdomen front. Layering ratio is the best. It is selected pork, fat and lean, the meat is soft but not firewood.

4.Divide the meat into a little over two pounds, take the ribs out and make a small hole in the end of the meat so the meat can go through.

5. Scrape the skin with a knife and spray each piece of meat with white wine, then grab it with your hands and leave it for 20 minutes. Sprinkle the sautéed peppers and salt evenly over the meat, rub repeatedly, then leave for 20 minutes.

6. Finally, place the ginger on top and rub from the inside out.

7. Put it in an enameled pot. The top is covered and compacted. After two days, turn it around twice and marinate it for a week.

8, after pickling, take it out and hang it in the ventilated area of the balcony to blow and dry for half a month.