Five-flower meat (6 about 3 pounds), soy sauce (old soy sauce), salt, sugar, a high degree of white wine.

How to do:

1. Poke a hole in the meat and put on cotton thread.

2. Add 30g of salt to the meat and rub it well. Then dry it in a cool place until the surface is dry (about 2 - 3 hours).

3. Put the meat into a basin, add 50g of soy sauce, 30g of sugar and 50g of high white wine, and marinate for 10 - 15 hours (turning during the period).

4, placed in a cool ventilated place, continue to air dry 2 - 3 days, until dry and hard can be.

5, this practice is a Cantonese bacon curing method, if you do not like the sweet flavor, the amount of sugar can be less discretionary.