♪ Wind-dry winter meat ♪
By VicentaLakin
Recipe Recommendations
- With flesh 5 pounds
- refined salt appropriate amount
- soy sauce appropriate amount
- chili powder appropriate amount
- pepper powder appropriate amount
- cumin powder appropriate amount
- cooking wine appropriate amount
- brown sugar appropriate amount
- MSG appropriate amount
Steps for ♪ Wind-dry winter meat ♪
1
Five pounds of skin。
2
We'll get the pig with the leather and we'll change the knife。
3
Load the basin, pour all the sauce into the basin。
4
And put one or two days behind them with their hands
5
On the third day, the salted meat will be stringed with rope, as shown。
6
Hanging in the ventilation room. It takes about 20 days without the sun。
7
Time depends on weather. It's okay to have a sense of hardness。