Hanyuan jar meat with unique Sichuan flavor inherited the rural production technology. Select the best local pork, marinate it with salt and Hanyuan pepper for 2-3 days, wash and drain it, and fry it in pig until the pigskin turns golden yellow. Put the fried pork in a jar and seal it with lard. The method of making jar meat is unique and primitive. Sichuan jar meat is full of color and flavor, with strong local flavor and peasant flavor, and can be preserved for 1 year without deterioration.

1. Segmentation: Select the best local pork in Hanyuan Mountain, divide the fresh pork into several small pieces, and take 500 pieces of pork.

2. Take salt 100 and 50 Hanyuan Zanthoxylum bungeanum, put them in a bowl, soak fresh pork in salt evenly, and then marinate for 2-3 days. This step is particularly important. The amount and uniformity of salt directly affect the final taste and taste of jar meat. Friends who like to eat jar meat must pay attention

3. Oiling: Put the fresh lard into the pot and cook it with low fire. After the lard is completely oiled, filter the lard residue in the pot with a colander. Then put the chopped fresh pork into the pot and fry it with low fire until the pork is light golden yellow, and stop heating.

4. Out of the pot: When the jar meat in the pot is cooked and fried to golden brown, it can be out of the pot, put the jar meat in the pot into the prepared jar with a fork, and finally seal it with lard.

5. Packaging: Finally, the oil in the jar is air-dried and packaged, and the Sichuan special jar meat is ready. Jar meat can be kept for a long time. This is a rural method.