Pork liver can be salted for about 5 days in the sun.

Because the curing time is enough to let the salt fully into the flavor, so that the pig liver and pig heart is not easy to change the flavor, the storage time will be longer. During the marinating process, you can turn them once a day to make them more evenly flavored.

Methods are as follows: before marinating the pig liver and pig heart to pay attention to water control, and then pour a high degree of white wine mixing evenly marinated for 5 days, 5 days after the marinated pig liver and pig heart and then control the water. Then put each pork liver separately with cotton thread. Hang up and dry in a cool, airy place for 4 to 7 days. The dried liver can be stored in the refrigerator for freezing.

Practice

1, marinate for 5 days, use warm water to clean the surface of the salt bar, and then it is sunny as shown in the picture below.

2, there is a north wind, there is the sun, sunshine a week is good. As shown in the picture below.

3, you can cut into small pieces and sausage, bacon steamed together. As shown in the picture below.