Steps:
1. Buy 5 kg, 8 kg, 8 kg and 2 kg of fresh pork, cut it into 3 pieces, and put a knife in the skin (convenient hook).
2. Wash it, put it in a plastic basin, sprinkle with salt and pepper powder, pour in white wine, and then rub it evenly by hand.
3. Cover the lid and let it soak naturally for one night (24 hours), then open the lid.
4. Cut the thick iron wire short, bend it into an S-shape, then put one end into the mouth reserved in front of the pork and hang it under the eaves as high as possible. Ventilation is required here.
After a long period of natural air drying, the color of meat began to change gradually, and it can be enjoyed in 20 days.
6. Air-dried pork can be steamed directly or fried.