Material preparation: pork and salt.

Step 1: cured meat with bone processing, according to the different parts of raw meat, the materials are taken in pieces, small pieces and hoofs and legs respectively.

Step 2: Sort out minced meat, dirty blood, lymph, broken oil, etc. In order to make the salt permeate, a knife must be cut on the meat every 2 ~ 6 cm, and the concentration is generally 1/3 of the meat.

Step 3: evenly spread a layer of salt on the surface of raw meat, then add salt the next day, rub the salt evenly, put a proper amount of new salt in the knife edge, and stack it neatly into piles.

Step 4: Stack the cured meat in the cold storage at -5℃ for preservation, or immerse it in salt water at 24 ~ 25℃. If the brine is turbid and smelly, it means that the brine has deteriorated and must be boiled again before use.