Auxiliary materials: 250g of bean curd (red).

Seasoning: soybean sauce15g, douban film Chili sauce15g, sugar 50g, salt10g, rice wine 7g.

Characteristics of Nanwei air-dried meat:

Brown-red, not only delicious and fragrant, but also simple to make and easy to store, suitable for ordinary people to make in winter.

The practice of Nanwei air-drying meat;

1. Mix the marinade: pour the fermented milk, soybean sauce, douban film Chili sauce, white sugar, salt and rice wine into a bowl and mix well to prepare the marinade.

2. Sauce marinated pork: clean raw pork with cold water, control drying, put it into marinade and soak it 1 day, then take it off and tie it, hang it in the shade and dry it 1 day, soak it and dry it again, and so on for several times. After all marinade is sucked away, it should be dried again in the shade/kloc-0.

3. Boil and cut into pieces: When eating, wash it slightly, cook it and cut it into pieces.