Pork hindquarters: 7 catty, cooking wine: 500g, soy sauce: 600g, aged vinegar: 50g, salt: 15g, sugar: 30g, garlic: 10 cloves, ginger: 30g, pepper: moderate.

1, wash the pork hindquarters, cut into about 1.5 centimeters thick, and then peeled.

2. Then put it up with a string.

3. Slice ginger and garlic and set aside.

4, pour the prepared cooking wine, soy sauce, oyster sauce, aged vinegar, salt, sugar, garlic, ginger slices, pepper into the basin, stir well, and then pour all the sauce into the pork.

5. Stir well with chopsticks so that the pork and sauce are completely blended, marinate for about 5 hours, and if you like to eat a little salty, you can extend the marinating time appropriately.

6, the sauce good pork hanging up to dry, the conditions are best in the sun for 2 days, the third day you can start hanging in the ventilation of the air-drying place, the weather is good, about 5 days on it.

7, finished.