The meat washed and drained, the coarse salt evenly smeared on the meat, as long as the meat of each place are stained with salt on the line, and then put the meat into the basin, pouring soy sauce, not too much, can soak to the bottom of the meat can be, and then add a little bit of rice wine, a little bit of it can be, so basically it is complete, every hour or so should be flipped, so that the meat can be evenly stained with soy sauce, and want to dry the meat after the darker color you can add a little dark soy sauce. . Marinate for 3-5 hours and then you can dry it up. 2. in the free market to choose the top of the pig hind legs a block, block to be large, meat to fresh, and then get two pounds of salt particles, pepper a number of material on the almost, generally speaking, a leg is divided into three or four pieces, and then buy the salt particles and pepper fried with fried, must be fried out of the flavor, and then cool through the meat washed clean, and with the hand of the fried pepper salt in the meat rubbing hard, until you feel that the big salt began to melt, and the color of the meat from the bright Turn dark, until the surface of the liquid oozing, and then put the meat with the rest of the salt into a large mouth container (preferably ceramic, small tanks are also in), pressed with a stone, placed in a cool backlit place, generally in a week to ten days or so can be, and then take out to find a place to hang a good air drying 3. pork (any part) scraped (do not wash, because when you eat it is also washed, and the meat is easy to deteriorate after the sight of water) will be Coarse salt and pepper stir-fried hot quickly sprinkled on the surface of the meat rubbing the salt quickly infiltrated into it (the surface must be rubbed all the way to the meat is too wide, if you can every two inches to spend a knife) and then put into the container placed in a cool backlit place, fifteen - twenty days out of the brine, washed with water and sun-dried, the flavor is particularly fragrant. In addition, cured meat out of the water pickled radish cabbage flavor is also good!