material

Striped pork belly, turkey leg, soy sauce, soy sauce, high-alcohol liquor

method of work

1. Wash pork belly and chicken legs, drain or use kitchen paper to absorb water. Break the crystal sugar first, put all the ingredients and seasonings into a large basin and mix them evenly. Add the meat and marinate for 24-48 hours, turning it three or four times in the middle to make the pickling more uniform.

2. Wipe off the spices and so on from the marinated meat, tie it up and hang it in a ventilated place to be exposed to the wind, wind and sun. Of course, it must not rain, about 15 days. The pinched meat is hard enough to the heart, and it can be harvested when it is oily. If you don't want to eat smoky, this step is over, cut into pieces and put them into the refrigerator for freezing and preservation. Like the smell of smoke, go on.

3. Spread a layer of tin foil on the wok, add ginger, garlic, tea, rice and sugar, mix them evenly, put a steaming rack on it, put the sun-dried bacon on the steaming rack, turn on a small fire, and then turn down the fire and cover the pot for about 20 minutes. Open it, it's smoky and oily. Cool thoroughly, pack and store in the freezer.