广东传统名菜：客家腊肉！腌制掌握好这几步，比买的还要好吃！

今日小贴士Today's tip:
配料：五花肉4斤，生抽250ml，白酒100ml,盐10克，糖15克
注意事项：
五花肉切2CM左右宽最好晒。第一天晒一定要有太阳，
阴天晒的味道不新鲜。如果没有好天气就腌多两天
再晒。白酒不能少。喜欢辣的腌制的时候可以放
辣椒粉一起腌。也可以加胡椒粉。
Ingredients: 4 kg of pork, 250 ml of raw sauce, 100 ml of liquor, 10 g of salt and 15 g of sugar
Matters needing attention:
Cut the pork with about 2CM width, and it's best to sun it. The sun must shine on the first day.
The smell of sunshine is not fresh in overcast days. If there's no good weather, marinate for two more days.
Shine again. Liquor should not be scarce. When you like hot pickling, you can put it in it.
Pickled with chili powder. You can also add pepper.

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