How do you make air-dried pork liver? It's just like the kind of salted pork you make for New Year's Eve that's dried in the sun and can last for a long time. Has anyone done this before and can you please tell me exactly how to do it? Thank you!

Materials: pork liver, salt, chili pepper, pepper, white vinegar, white wine, sugar, cumin.

1, the first ready pig liver washed and dried to be used.

2, and then use a knife to cut the liver into long strips, as shown in the picture.

3, and then put the liver and water together inside the pot.

4, then add appropriate amount of white vinegar and appropriate amount of cooking wine, as shown in the picture.

5, then soak it for two hours and fish it up to dry.

6, again poured into a large pot, in order to better marinate.

7, then add white wine, as shown in the picture.

8, and then add the right amount of salt, the right amount of chili pepper, the right amount of pepper, the right amount of sugar, the right amount of cumin to mix well.

9, and then put them into another pot inside, as shown in the picture.

10, and then marinate inside another basin for twelve hours.

11: Then put each pork liver on a line and prepare it for air drying.

12, and finally hang up, hanging outside to air-dry for a month, so that pickled salted pork liver, that is, the air-dried kind is finished.