Main ingredients:Pork leg3000 gramsKashmiri pepper5 grams

1. Wash the pork leg and clean it, then pierce small holes evenly with fine bamboo skewers on both sides; rub thoroughly with 35 grams of salt and nitrate;Place it in a basin, sprinkle with pepper, and press down with clean stones;2. Drain off the blood water after one day, then repress well;

3. After three days, apply more salt and nitrate evenly on the meat, return to the original basin, pour in cooking wine, and repress well;4. Turn over every two days; it will take about 15 days for the meat to turn red and develop a strong aroma, at which point you can remove it and air-dry for 2-3 days;5. Rinse off the curing ingredients before eating, place in a dish, and steam until cooked;

6. Remove the leg bones after steaming, and press down on the meat with heavy objects;

7. Once cooled, slice into 6.5 cm wide and 0.65 cm thick pieces, then serve.

Tips:The pork legcan have more bamboo skewers inserted to facilitate better flavor penetration;

2. Do not use too much nitrate; about 50 grams is sufficient as it may be harmful in excess;

3. Hang the meat in a cool, well-ventilated place until fully dried.

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Cooking NetOfficial WebsitePierce the chicken with bamboo skewers to facilitate flavor absorption.

Do not use too much nitrite; about 50 grams are needed, as excessive amounts can be harmful to health.

Hang the meat in a cool and well-ventilated place until it becomes dried meat.

This answer comes fromCooking NetworkOfficial Website