腌肉有句俗语叫做“小雪腌菜,大雪腌肉”。大雪节气一到,家家户户忙着腌制“咸货”。将大盐加八角、桂皮、花椒、白糖等入锅炒熟,待炒过的花椒盐凉透后,涂抹在鱼、肉和光禽内外,反复揉搓,直到肉色由鲜转暗,表面有液体渗出时,再把肉连剩下的盐放进缸内,用石头压住,放在阴凉背光的地方,半月后取出,将腌出的卤汁入锅加水烧开,撇去浮沫,放入晾干的禽畜肉,一层层码在缸内,倒入盐卤,再压上大石头, There is a saying called bacon “snow pickles, snow cured meat”. As soon as the snow falls, every household is busy salting “salty goods ”. The big salt plus star anise, cinnamon, pepper, sugar and other wok fry until the salt after the pepper fried salt, smear on the fish, meat and light poultry inside and outside, repeatedly rub until the flesh color from fresh to dark, the surface of the liquid seepage When out, then the meat even the remaining salt into the cylinder, with stones suppressed, placed in a cool place to backlight, remove after half a month, marinate the marinade water boil, skim foam, put Into dry livestock meat, a layer of code in the tank, into brine, then pressure on the big rock,