It's a five-sniff pork-dry practice
By VicentaLakin
Recipe Recommendations
- pork on hind legs 500 grams
- sugar 50 grams
- salt 5 grams
- spiced powder 10 grams
- Shibaxiang 5 grams
Steps for It's a five-sniff pork-dry practice
1
Skinny legs。
2
Cut off the extra band。
3
Cooking for about an hour。
4
Sticking chopsticks into thin meat ensures that it is fully boiled and that there is no blood。
5
Get out, clean out the blood and impurities。
6
And slices growing 4 cm and 0.5 cm thick by 3 cm wide。
7
Add sugar salt and sauce。
8
It's three or four hours of salting。
9
The fire boils for an hour, the extra water in the dry meat tablet is boiled to allow the meat tablet to fully absorb the spices, and every 15 minutes, the pot is turned over once。
10
Get the cooked pork slices out of the soup and put them on the grill and then you can enter the oven。
11
It's dryed with extra water, 80 degrees in the oven, 40 minutes in the oven, and water in the meat tablet according to personal preferences。
12
You can keep it in a can for longer. You can eat for snacks