Old meat
By VicentaLakin
It's time to make winter foods, like gravy, salami, chicken leg, beans horns, every year at this time, with a little bit of food, it seems that this winter is perfect. It's almost December. It's like winter. It's getting harder to figure out. In the clear sky, let alone the natural process agent, we've been able to keep up some dry goods, and in a few days we'll be able to dry up the meat and smell the sun. This time, the meat, without extra spices, is just salt and a little sauce, and the tan is made of meat or fried or steamed
Recipe Recommendations
- pork belly 5 pounds
- salt appropriate amount
- soy sauce appropriate amount
- salty and fresh
- pickled
- several days
- ordinary
Steps for Old meat
1
Fresh five-flower meat, put in the container, put enough salt on it, put it in the sauce for about 30 minutes
2
I'll put the tan in the sun
3
If the sun is big, four or five days is dry