With like the word some not quite appropriate, the South sun pig head divided into two kinds, one is home to eat, one is used to buy and sell, and the woman's home is full of 4,000 pig head, which is obviously used to do business, and out of the sun is just afraid of pig head deterioration or other problems, which has nothing to do with like it or not, and the climate of the South is different from the North, the South's winter is not as cold as imagined, although it can not be compared with summer, but the temperature is also very high, it is also very normal. I think it is so cold, although the summer can not be compared, but the temperature is also very high, sun is also very normal.

In fact, this kind of tanning meat, tanning pig's head process has a long history, not only the South will be tanning meat, in fact, there are some individual areas in the North is tanning meat, there is no South like or the North does not like the argument, only based on the regional reasons, some areas of tanning meat preparation method is a little different. Beijing sun meat, for example, this is a traditional dish with local characteristics, and this famous dish processing season is winter or spring, processing methods are also unique.

Because it is sun-dried pork, it is necessary to select the finest pork, then change the meat into long strips, drop it in a ventilated, cool place to "dry", and then take it off and wash it with warm water when eating.

And salted pig's head and sun-dried meat preparation method is not much different, but salted pig's head of the history of a little longer, earlier years because there is no refrigerator, this preparation method helps to save the meat, to extend the shelf life of meat products. While in earlier years this dish was limited to the folk, drying and using it on a family basis, it is only in recent years that it has become well known to the public, and only then has it become truly famous far and wide. This dish is said to have originated from Huaiyang cuisine.

Based on its unique hot preparation process, the salted pork is made into a dish with cotton-salty, fragrant and soft, crispy and palatable characteristics, excellent taste, and a long aftertaste. The earliest salted pig's head is the appearance of families in order to prepare for the New Year's dishes, before the year specially cured, then also circulated a catchphrase: "rich or not, castration of a salted pig's head good New Year's Day".

And as the times change, people are living in the building, many families used to pickle salted pig's head, but because of the limitations of the site, there is no way to make this kind of food, so some people have found a business opportunity, batch pickling salted pig's head, and then come out at the end of the year to sell, it is said that the profit is very substantial.

And this woman in Jiangsu, sunning 4,000 salted pig's heads in her own yard, is actually preparing for the Spring Festival sales. To know the salted pig's head of the curing process is particularly delicate, salted pig's head to be cured in the waxing moon, the first is to remove the hair, and then is to remove the dirt on the pig's head, and then split the pig's head, and then the pork after the place with a knife, so that the salt can be fully penetrate the pork, and then then use a variety of superb ingredients uniformly rubbed and then live in the head, and then put into the tank cured for 10-20 days, and then will be salted pig's head hanging up! to air-dry.

So, from this process, people, if the pig's head is made in mid-December, and then cured for about 15 days, and now hang it outside to air dry, which is also in line with the process of salted pig's head preparation, not because of preference, but the process needs, which is not a matter of southern people's liking or disliking.