Dried meat strips

1. Choose hind leg meat and remove fat from pork.

2. Cut the texture of the meat into pieces and then cut them into evenly sized strips.

3. Add braised pork strips, shredded ginger, chili powder, crushed chili, and Sichuan peppercorns.

4. Add a little high Baijiu.

5. Add red yeast powder.

Rub for 5-10 minutes to allow the seasoning to fully penetrate into the meat.

7. Cover with plastic wrap and marinate for 2-3 hours.

8. Spread flat on oil paper.

9. Place it in the oven at 35-45 degrees Celsius for 12 hours, usually in the morning before going to bed.

10. For those without an oven, an electric fan can be used, which is effective for one night.

11. The effect on the second day.

The effect on the third day.

13. Hard and stiff.

14. Open the steamer water and add the meat strips. Cover and steam over high heat for 35 minutes.

15. Take it out and let it cool.

16. Use an electric fan to blow overnight again, which will prolong the storage time.

17. Cut and seal with a sealed bag for storage.