Meat
By VicentaLakin
We don't eat meat in the Northeast, but I like it when I come home. There's a lot of tans for parents and brothers and sisters in New Year's
Recipe Recommendations
- Pork sitting pork 15 pounds
- pepper 100 grams
- salt 200 grams
- salty and fresh
- pickled
- several days
- simple
Steps for Meat
1
Fifteen pounds of cork meat doesn't need to be washed
2
The pepper pours into the pot and the little fire turns out to smell
3
Join the salt and turn it up to color
4
It's so salty
5
Smash all the pepper salt on the meat
6
This time, the husband made 10 days of fermented meat that tasted better and then tied it to a hook to hang it on the balcony
7
It's about seven to ten days. It's a little hard to eat
8
It's good to use hot water for a couple of hours before it's smelly, and it's a little less salty, and then it's good to cook on a boiled slice or eat halogen directly