Spare ingredients: 4000g of pig hind legs, 0/00g of salt/kloc-,0/00g of soy sauce/kloc-,350g of soy sauce, 50g of rock sugar, 80g of high-alcohol liquor, 200g of warm water, appropriate amount of aniseed, appropriate amount of pepper, appropriate amount of fragrant leaves, appropriate amount of cinnamon, appropriate amount of spiced powder and appropriate amount of ginger powder;
Production process: Step 1, prepare the pork you need, clean it carefully, pay attention to the hair on the pigskin as much as possible, then put it in the vent to dry the water, and pay attention to the control of drying the pork before curing;
Step 2, prepare all seasonings and spices, then prepare a soup pot, add salt, soy sauce, aniseed, pepper, fragrant leaves, cinnamon, five-spice powder, rock sugar and ginger powder, add 200 grams of warm water, and boil the pot over medium heat;
Step 3, stir with a spoon while burning until the rock sugar melts, then turn off the fire, naturally cool, add a proper amount of high-alcohol liquor, stir well, pour it into a basin, then put the dried meat in and spread it evenly by hand;
The fourth step, each side of the pork can be coated with sufficient juice, and it takes about 6 days to start pickling, and it needs to be turned once a day. After curing, take out the pork, hang the meat with cotton rope and put it in the vent;
Step 5, dry skin 10 days or so. On the fifth day, the skin began to dry. On the tenth day, the skin is translucent. When the skin is tight, it can be stored indoors in the shade or frozen in the refrigerator.