First, buy a sandwich meat about 3cm long and 8cm wide, and then soak it in the first-class soy sauce for 2 nights. You can put a proper amount of pepper granules in the soy sauce (but not too much), then string a clean white string on one side of the meat (similar to nylon rope is not available), and then hang the meat in a low-temperature vent without sunlight to dry it. It is estimated that you can eat it during the New Year. But northerners have heating in their homes, and it's easy to freeze outdoors, so it's not suitable.

I don't know where the landlord is from. Anyway, you can buy ready-made sauce and meat seasoning in major shopping malls in Chengdu. Generally, a bag of seasoning can marinate about 6 kg of meat. But I think this seasoning should be bought in major cities all over the country. The methods are as follows:

1. Buy 6 kg of meat (the best is fat and thin with skin)

2. Add about 2 yuan of pepper to a package of sauce (that is, put a quarter of one or two pepper) and about four or two sugars (note that it is calculated according to the amount of 6 kg of meat and one package). Put it in a basin and mix evenly. It's not too salty with sugar.

3. Spread the mixed sauce evenly on the surface of the meat. Marinate in a basin. Generally, it takes 5 days to marinate. Pay attention to turning it over every day to make it taste even.

4. After curing for 5 days, put the meat on a rope and hang it in a ventilated place. When the meat is blown to 8% dryness (if it is too dry, it will be too salty), the sauce meat is ready.

Method 2.

Old wine, soy sauce, sugar, pepper, pepper and fennel are all put together, and then the meat is put in. It is best to cut a few holes in the meat, so it is easy to taste. Then press a heavy object on the meat, and immerse the meat completely. Soak for seven days and you can hang it out to dry. Be sure to hang it in a ventilated place on the back balcony, preferably not in the sun. When the dried meat is dry, it can be steamed and eaten. Any kind of meat will do. If you use dog meat, it will be very fragrant.

Method 3,

Two kilograms of fresh pork belly, a pair of hind legs and hooves, cut bones, washed, tied with hemp rope that can be hung

, and drained in the shade; Stir-fry a little salt in an iron pan, add pepper to form pepper salt, spread it all over the meat, and hang it at the back of the north < P > face for a day and night; Pour two kilograms of good soy sauce into a ceramic container, immerse the meat, turn it

once every four or five hours for a day and night, then drain it and hang it in the sun for about a week, and then you can cut steamed food. The meat is fragrant and fragrant, and it is absolutely delicious.

Method 4:

Formula of raw materials: 5 kg of pork, 2.5-4 kg of fine salt, 25 g of sodium nitrate, 5 g of pepper, 5 g of aniseed, 5 g of fennel, 5 g of licorice (filtered with fine cloth), and appropriate amount of soy sauce

Production method:

1. Selection of materials: thin-skinned pigs should be used for the sauce meat.

2. salting: add 1.5 ~ 2.5 kg of fine salt and sodium nitrate, sprinkle it on the meat blank for seven times (once a day), squeeze out the blood, marinate for 7 ~ 1 days, turn it upside down and spread it out every 12 hours, then thread the rope from the edge, hang it up and dry it for one day.

3. Sauce making: add all the remaining seasonings to the marinated meat blank, put it in a vat for 8 days, turn the vat once a day, then take it out, hang it in a ventilated place to dry, and store it in a clean vat or a sealed room in February next year (about 1 days).

4. Boiling: Before and after arriving in first frost, take out the meat blank, soak it in clear water for 1 day, wash it with alkaline water, put it in boiling water, and cook it for about 1 hour at a proper fire, which is the finished product.

product features: red sauce color, distinct shredded pork, crisp entrance, delicious fragrance, not greasy mouth, thin fat slices, bright and transparent products, but thin meat slices are not scattered, with unique flavor.

method 5:

material:

one small hoof with skin on the front leg

two tablespoons of sweet noodle sauce

three tablespoons of soy sauce

one tablespoon of Shaoxing wine

one tablespoon of rock sugar

one star anise

one piece of cinnamon

method:

one hoof with skin on the front leg. Add soy sauce, wine, star anise, cinnamon, etc., and then boil the pork in the pan, then add three cups of boiling water, and simmer slowly with low fire. After about half an hour, add crystal sugar, and continue to simmer for about an hour. (Turn it over from time to time)

3 Simmer until there is only half a cup of soup left in the pot, and when the juice is already very sticky, leave the fire and take it out after the meat is completely cold.

Note: Sauced meat can be served as a cold dish, and it is best to be eaten in a sesame seed cake, or wrapped in pancakes or oil cakes.

Method 6:

Coat the meat with salt, put it in a basin, buckle another basin on it, marinate it for two or three days, take it out, hang it, blow it for one day, then coat the meat with mash, blow it for two or three days, spread it with sauce, and dry it to eat.