Pork, pepper, star anise, cinnamon, fragrant leaves, cardamom, galangal, dried pepper, fennel, edible salt and high-alcohol liquor.

Production steps:

Step 1: Wipe the bought pork with a clean rag dipped in warm water, and then cut the pork into slightly narrower strips.

Step 2: Prepare a large bowl, and add appropriate amount of pepper, star anise, cinnamon, fragrant leaves, cardamom, galangal, dried pepper and fennel into the bowl.

Step 3: Heat the pot, add an appropriate amount of edible salt according to the ratio of 10 kg of meat 1 kg of salt, stir-fry the fragrance, then pour the prepared spices into the pot and stir-fry until the salt is slightly yellow.

Step 4: Prepare 52-degree liquor, thoroughly clean every part of the pork with liquor and stir it evenly, then fish out the meat and put it on a plate.

Step 5: grab the fried salt and seasoning, evenly spread it on every part of the meat, then put the pigskin face down and put it neatly in the basin; Then put all the seasonings into the pot, seal them with plastic wrap and marinate for 5 days (if the meat is cut into large pieces, it can be marinated for one week); During the period, the meat is turned once every 24 hours, the upper meat is turned down, and the lower meat is turned up to make it fully tasty.

Step 6: Take out the marinated meat, string the meat with a rope, and then hang it on the outside pole to dry; Then scrape the skin flat with chopsticks.

Put forward the key points:

1. Never wash the pork you bought, just wipe it with clean cotton cloth dipped in warm water.

2. Be sure to marinate the meat with white wine, on the one hand, to enhance fragrance and prevent deterioration, on the other hand, to make the salt more absorbent.