Preparation materials: 2 strips of pork, ginger 2 large pieces, 10 grams of pepper, chili powder, a little white wine, a little white sugar, soy sauce, soy sauce, salt, each in moderation

Production Steps:

Step 1: buy back the meat do not have to clean, cleaning, but easy to breed bacteria, wipe the surface with a clean damp cloth, and then use a dry cloth to wipe clean. Wipe clean, then preheat the bottom of the pan, pour the right amount of salt, medium-low heat frying can be, then fry the hot salt evenly coated in the surface of the meat, smeared with salt and then the end of the meat to tie out a hole, threaded with twine, hanging in the ventilation to dry for 3 hours.

Step 2: Remove the pancetta, put it in a large pot, pour in half a bowl of soy sauce, 3 tablespoons of dark soy sauce, 1 tablespoon of sugar, and about 30 grams of white wine, use your hands to spread the seasoning evenly on the meat and gently grasp a few times, so that the seasoning is fully incorporated into the meat, and then marinate it for 12 hours, and then hang it in a cool, ventilated place to dry and air-condition for 12 hours after it's been marinated.

Step 3: the ginger and pepper crushed into a powder to be used, take down the drying meat, put into the basin before the cured meat, pour into the ginger, pepper, and then pour into the 50 grams of chili powder, with the hands of the hand, marinated for 12 hours, marinated and hung in a cool ventilated place again until dry, generally dry half a month can be eaten.