Seasoning: salt100g, pepper 50g, lard 300g.

Practice steps:

1. Divide the fresh pork into several small pieces and take 500g pork.

2. Take 100g of salt and 50g of Hanyuan Zanthoxylum bungeanum, put them in a bowl, soak fresh pork in salt evenly, and then marinate for 2-3 days.

3. Put the fresh lard into the pot and cook it with low fire. After the lard oil is completely out, filter the lard residue in the pot with a colander. Then put the chopped fresh pork into a pot and fry it with low fire until the pork is light golden yellow, and stop heating.

4. When the jar meat in the pot is fried to golden brown, you can take the pot, put the jar meat in the pot into the prepared jar with a fork, and finally seal it with lard in the pot.

5. Finally, after the oil in the jar is dried and packaged, Sichuan special jar meat is made.