1. Sprinkle the killed pork with salt and marinate for 1-2 days. Use a knife to cut into about 15cm, select the untreated clean wool, and wash it for later use.
2. Put in the pig's own suet. Bring to a boil on high heat and then turn to low heat to fry slowly.
3. Deep-fried on low fire until golden brown without moisture.
4. Finally, it is stored in the earthen altar.
Tips:Pickled with salt for one or two days first, and farmers don’t need pepper to feed grain and crops. Bring to a high heat and turn to a low heat until there is no moisture before entering the altar.
