Main ingredients: 400g of lean pork, 25g of soy sauce, black pepper, 25g of sugar, 2 teaspoons of honey , two tablespoons of oil consumption, the right amount of cornstarch, an egg, the right amount of white sesame seeds, a little bit of wine, a small amount of dark soy sauce.

The lean meat is chopped well, choose the more smooth lean meat, the hind leg meat can also be. Add a little salt and black pepper, cornstarch, cooking wine, mix well, beat an egg and mix well, add sugar and mix well, soy sauce soy sauce pour in and mix well, all clockwise.

Stir well spread on greaseproof paper or tinfoil, covered with plastic wrap, rolled thin with a rolling pin, uncovered, evenly sprinkled with white sesame seeds, then covered with plastic wrap, gently rolled well.

Rolled thin, put into the emergency freezer for twenty minutes and then take it out into the oven, upper and lower heat, about ten minutes, the reverse side of the baked five minutes, coated with honey, it can be.

2, practice two

Ingredients: skinned pork 2 pounds, half a tablespoon of Shaoxing wine, salt 3 ? teaspoons, 2 teaspoons of sugar, 1 teaspoon of five-spice powder, 1 teaspoon of pepper, baking soda.

After the meat is cleaned, put it into boiling water and scald it for 15 minutes, until 5 to 6 mature.

Drain, blot dry with absorbent paper, skin side up, evenly spread with Shaoxing wine, wait for a while, use a sharp wire to evenly poke holes in the top of the pork skin.

Use a knife to gently scrape the surface of the skin a few times, and then use the tip of the knife to make a few cuts on the meat surface (do not cut off).

Then, in addition to the skin, rub 2 teaspoons of salt, 1 teaspoon of sugar, half a slice of fermented soybean milk, and some five-spice powder.

Wrap the meat part with aluminum foil, leaving the skin exposed, and put it in the refrigerator to dry for three days.

From the refrigerator out of the cold, remove the tin foil, wipe dry with blotting paper, preheat the oven to 200 degrees.

Evenly spread a little bit of baking soda in the skin part, and then evenly sprinkle a little salt in the skin part.

Wrap the meat part with a new layer of aluminum foil, leaving the skin exposed, and bake in the middle part of the oven on top and bottom heat for 40 to 45 minutes.

Move the rack up to near the top, increase the heat to 220 degrees, open the foil and bake for another 20 to 25 minutes until the pork skin bubbles evenly, the skin bursts open and is golden brown.

3, practice three

Ingredients: 5 pounds of fresh pork, white wine 2 two, salt 5 two, pepper 3 to 4 two.

5 pounds of 8 lean 2 fat fresh pork, cut it into 3 pieces, in the skin with a knife inserted into the mouth (easy to hang iron hook).

Wash it, put it in a plastic basin, sprinkle it with salt and pepper, pour white wine on it, and then rub and mix it well with your hands.

Cover and let it soak naturally for one night (24 hours) before opening the lid.

Cut the thick wire short, bend it into an S shape, then thread one end through the mouth reserved before the pork, and hang it under the eaves, as high as possible, where it is required that it must be ventilated.

So after a long time of natural air drying, the color of the meat began to gradually change, usually in 20 days to enjoy the role, the taste is good oh!

In order to eat the delicious air-dried meat, it is recommended to eat directly steamed, or boiled.