How to make Wenzhou sauce meat?

First buy a piece of sandwich meat about 30cm long and 8cm wide, and then soak it in first-class soy sauce for 2 nights. You can put a proper amount of pepper in soy sauce (but not too much), then string a clean white rope on one side of the meat (similar to nylon rope is not available), and then hang the meat in a low-temperature vent without sunlight to dry. It is estimated that you can eat it in the New Year. However, northerners have heating at home, and it is easy to freeze outdoors, which is not suitable.

I don't know where the landlord is from. Anyway, all major shopping malls in Chengdu can buy ready-made sauces and meat seasonings. Generally, a bag of seasoning can marinate about 6 kg of meat, but I think this seasoning should be bought in major cities all over the country. The practice is as follows:

1, buy 6 kg of meat (fat and thin with skin is the best)

2, a bag of sauce with 2 yuan peppers (that is, one or two peppers put a quarter) and four or two sugars (note that it is calculated according to the amount of 6 kg of meat plus a bag of ingredients). Put it in a basin and stir well. Sugar is not too salty.

3. Spread the prepared sauce evenly on the surface of the meat. Marinate in a basin. It usually takes 5 days to marinate. Pay attention to turning it over every day to make it taste even.

4. After curing for 5 days, hang the meat on the rope and hang it in a ventilated place. When the meat is blown to 80% dry (too dry will be too salty), the sauce meat is ready.