五花肉 1300克

盐 40克

生抽55克

老抽 2 大勺

糖40克

高粱酒50克（可以用Vodka代替）

花椒 ¼ 杯

把盐和花椒一起炒一炒，小火炒到盐有点微黄大概4分钟。

五花肉切成条状后加入所有的酱料放冰箱腌渍24小时， 记得每几个小时要拿出来搅拌搅拌，均匀入味。

用绑粽子的线绳绑紧肉后放室外阴凉有风的地方风干14天左右。

吃的时候，可以切片上锅蒸，可以炒菜，炒饭。也可以直接和米一起煮。怎么煮都好吃，脆脆的口感，鲜嫩香鲜的味道。吃不完的可以冷冻柜保全。请记得要在冬天才可以做。

Pork belly 1300g

Salt 40g

Light soy sauce 55g、

Dark soy sauce 2TBSP

Sugar 40g

Sorghum wine 50 g (can use Vodka)

Zanthoxylum Pepper ¼ Cup

Stir fried salt and zanthoxylum pepper until salt is a little yellow about 4 minutes.

After cut pork into strips, add all the spices and sauce and marinate for 24 hours, remember to stir every few hours for even taste.

Tie all the pork and hang outdoor somewhere cool and windy to dry the meat about 14 days.

You can slice the meat and steam them, stir fry with other vegetable, fried rice. You can also cook it with rice in a rice cooker. However you want to cook it, it is delicious with crunchy texture, savory taste. Keep in freezer for preservation. Please remember to only do it in winter.

大鸡腿 2 个

花椒 2 大勺

盐4茶勺

高粱酒2大勺

把盐和花椒一起炒一炒，小火炒到盐有点微黄大概4分钟。

加入所有的酱料放冰箱腌渍24小时， 记得每几个小时要拿出来搅拌搅拌，均匀入味。

用绑粽子的线绳绑紧肉后放室外阴凉有风的地方风干7天左右。

2 whole chicken legs

Zanthoxylum Pepper 2TBSP

Salt 4 TSP

Sorghum wine 2TBSP

Stir fried salt and zanthoxylum pepper until salt is a little yellow about 4 minutes.

Add all the spices and sauce and marinate for 24 hours, remember to stir every few hours for even taste.

Tie all the meat and hang outdoor somewhere cool and windy to dry the meat about 7 days.