1. Mix the meat with the seasoning and marinate for about 3 days, turning twice a day to let the meat fully absorb the flavor of the seasoning.
2. Skewer the marinated meat and hang it on the balcony to cool it down (there is no wire at home, I use the leftover meat from the candied haws).
3. This is what it looks like the next day. . .
4. This is what it looks like on the third day. . . Basically no changes can be seen, so be patient.
5. After drying for ten days, they all went to the pot to be cooked, and I tasted a piece. The salty taste was just right, and I felt that I made it especially fragrant.
Tips:1. After the meat is cleaned, wipe off the moisture.
2. The cooling time should not be too long, and it should be determined according to the local climate.
3. The method of boiling in water can remove part of the salty taste.
