First, remove the bones from the slaughtered or purchased raw meat, preferably pig's head meat, put the skins together on a charcoal fire, scorch the skins, and scrape off the black dirt with a knife to remove hair and dirt, instead of scraping with water. After scraping, the skin is golden yellow, and then cut into thin slices and put into the basin. Then, pour the prepared salt, pepper, saltpeter and dry-fried crispy glutinous rice (or millet) into the pot with sliced meat in proportion and stir evenly. The general ratio is 8 yuan salt, 5 yuan Zanthoxylum bungeanum, 2 yuan Sodium Sulfate and 2 Liang glutinous rice per catty of fresh pork.

2. Turn the washed jar upside down with the jar mouth facing down, burn the smoking jar with glutinous rice straw for 2-3 minutes to make the smoke in the jar burn around, and then put the jar straight. When the smoke overflows from the jar, put the prepared pork into the jar in time, then press the jar pork hard with your hands, and then blow a red-hot charcoal fire (large and small) to make it red, put it in the jar on the pressed pork noodles, and cover the jar at the same time.

Third, matters needing attention:

(a) when filling the altar, it is not advisable to fill the meat too full and leave a certain space. Generally, it is advisable to press the meat surface 2 to 3 inches away from the altar mouth;

(2) During the curing period, it is not allowed to open the jar to take the seal, otherwise air will enter the jar and the cured meat will be moldy;

(3) After taking the seal and eating it, cover the jar in time to keep the water on the plate and keep it in a sealed state all the time. Generally, the longest storage time of pork in the jar after opening the lid is about 3 months.