Phoenix cup

1. Cut the fat into small pieces, add some high alcohol and mix well.

I bought a magic weapon this year, which can hold wine and spray meat evenly, so I don't worry about some getting too much or too little.

3. Pour in white sugar.

4. Mix well. If it is refrigerated or the temperature is only a few degrees, it is okay not to put it in the refrigerator. The amount of white sugar is roughly equivalent to wrapping each piece of meat with sugar, and the ratio of meat to sugar is approximately 4:1.

5. Knock out the salted egg yolk, spray a layer of Baijiu, and take it to the sun to dry the water.

6. Cut lean meat into small pieces, then chop the meat into small pieces randomly to increase the adhesion between the meat.

7. Mix the lean meat with salt and soy sauce. The amount of salt and soy sauce should refer to the usual amount of stir fried vegetables, depending on the feeling.

8. Put the fat meat that has been marinated for a few days into the well flavored lean meat. The fatty meat was originally planned to be marinated for two days, but it was delayed for a week due to various reasons. It's okay, marinated for a long time, it becomes more transparent and delicious.

9. Mix the fat and lean evenly.

10. It's done now, no props needed. Just grab a ball of meat, pat it a few times to form a ball, and stuff a salted egg yolk in the middle.

11. Place it on the dustpan and transfer it directly from one hand to the other. For example, when doing it, place it on your left hand with the egg yolk facing upwards. When turning it to your right hand, place it on the dustpan with the egg yolk facing upwards. Don't worry about it scattering. If you feel unsatisfied, you can slightly reshape it. Remember to prepare the drying tools in advance before doing it. I am laying oil paper on the dustpan. Don't tear the oil paper too big, it is convenient to use the small pieces on the opposite side.

After everything was done, I covered it with a layer of mosquito net cloth and took it out for sun drying. I bought a few meters for a few yuan on a certain treasure, which is very practical for insect and dust prevention!

On the first day, put it under the sun to dry. When doing this, it is important to ensure that the weather is clear for several consecutive days and the temperature is low. This is the period before and after the winter solstice, when the weather is clear, the highest temperature is only about ten degrees Celsius, and the low temperature is only three or two degrees Celsius.

After a day of sun exposure, the top has become hard and can be flipped over. At this point, you can hold the bottom of the oil paper with one hand and gently pick it up with the other hand. The bottom is still a bit wet, but it is basically formed.

15. Turn over and continue to sun dry for a day.

16. After the third day, I flipped over casually and everything was formed. I'll go flip over whenever I have time.

I have been exposed to the sun for six or seven days and it will be completely fine. On the fifth day, when the sun was bright, the fat part was already transparent and could be harvested. I couldn't bear to continue sunbathing on good weather.

18. It's so beautiful! When sun drying, the egg yolk will crack, it's okay, it doesn't affect the taste. In fact, when I made it, the egg yolk cracked when I sun dried it. After flipping it over, the egg yolk was moistened with oil and became better. Just be careful not to bump the large pieces off the egg yolk.

19. After receiving it, vacuum pack it and freeze it in the refrigerator. Even without a vacuum, it needs to be packed in a bag or something, frozen.