Recipe:10% sweet flour sauce, 4% salt, 1% sugar, 0.3% pepper, 0.5% currant.

Selection:After the winter solstice, choose hip leg meat or rib belly meat (according to the needs of the commodity), cut into strips, weighing about 500 grams.

Cleaning:Wash the meat with water, remove the blood on the surface of the meat and pig hairs and other debris, and hang it up to dry the water.

Curing:Add 4% salt and pepper! Wine in a pot, marinate at room temperature for 4 days, during which time at least three times up and down, to promote uniformity of the marinade.

Saucing:Hang the meat on a line or hook, hang it outside, wait until the surface is slightly dry, use a brush to apply the sauce, and when the sauce is half-dry, continue for a second and third time.

Natural air-drying: after the end of the sauce, hang the meat in a ventilated sheltered place to continue to blow-dry. Physical and chemical indexes were determined for raw meat samples (0 days), samples after marinating (4 days), samples after saucing (7 days), samples between mid-points of natural air-drying (17 days), and samples after natural air-drying (the 28th day), respectively.? [4]?

Home preparation

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(1) The meat was reknifed into long strips of about 1 kg, the hairs on the skin of the meat were scraped, the blood was washed off, and the water was drained.

(2) Rub salt on the top of the meat, to smear evenly, marinate for 1 to 2 days, fish out and drain the brine.

(3) put the meat in a container, pour soy sauce (you can also add fennel, pepper, cinnamon and other spices in the soy sauce), the amount of soy sauce to submerge the meat is appropriate, soak for about 4 to 5 days can be fished out.

(4) Hang the meat in the sun for a day, until the meat surface shiny oil, and then hang in the shade to air-dry. The meat can be stored for 3 to 4 months.

Features: (1) the meat can be boiled, steamed, but steamed flavor; in addition, can also be sliced and other plant-based raw materials together with fried, such as asparagus fried meat, fried onions fried meat, and so on.

(2) meat brine can be left to do again with meat sauce, can also be used to soak chickens, ducks, geese, etc., made of soy sauce chicken, soy sauce duck, soy sauce geese

Recipe: 10% sweet flour sauce, 4% salt, 1% sugar, 0.3% pepper, 0.5% wine.

Selection:After the winter solstice, choose the buttock or rib belly meat (according to the needs of the commodity), cut into strips, weighing about 500 grams.

Cleaning:Wash the meat with water, remove the surface bruises and pig hairs and other debris, and hang it up to dry.

Curing:Add 4% salt and pepper! Wine in a pot, marinate at room temperature for 4 days, turning up and down at least three times during the period, to promote uniformity of the marinade.

Saucing:Hang the meat on a line or hook, hang it outside, wait until the surface is slightly dry, use a brush to apply the sauce, and when the sauce is half-dry, continue for a second and third time.

Natural air-drying: after the end of the sauce, hang the meat in a ventilated sheltered place to continue to blow-dry. Physical and chemical indexes were determined for raw meat samples (0 days), samples after marinating (4 days), samples after saucing (7 days), samples between mid-points of natural air-drying (17 days), and samples after natural air-drying (the 28th day), respectively.? [4]?

(1) The meat was reshaped into long strips of about 1 kg, the hairs on the skin were scraped, the dirty blood was washed off, and the water was drained.

(2) Rub salt on top of the meat, wipe evenly, marinate for 1 to 2 days, fish out and drain the brine.

(3) put the meat in a container, pour soy sauce (you can also add fennel, pepper, cinnamon and other spices in the soy sauce), the amount of soy sauce to submerge the meat is appropriate, soak for about 4 to 5 days can be fished out.

(4) Hang the meat in the sun for a day, until the meat surface shiny oil, and then hang in the shade to air-dry. The meat can be stored for 3 to 4 months.

Features: (1) the meat can be boiled, steamed, but steamed flavor; in addition, it can also be sliced and fried with other plant-based raw materials, such as asparagus fried meat, fried onions fried meat, and so on.

(2) The meat marinade can be left to be used as meat for sauce, and it can also be used to soak chickens, ducks, geese, etc., to make soy sauce chicken, soy sauce duck, soy sauce goose