1、 1)把蹄膀拆骨修齐洗净，用细木签在蹄膀的肉面上均匀地打上一些小孔；2)用硝 6.5 克、盐 65 克拌和，擦在肉上，再抓住肉来回揉透，使硝、盐通过小孔渗透到肉的内部。做十斤肴肉，最多只能用硝 6.5 克，如肉增加，硝则要随之增加。揉好后放着腌冬天约须腌三天，春秋天约须腌两天，夏天约须腌一天，腌过后，再把肉放放冷水内泡两小时，取出用刀把肉上的硝末、杂质轻轻刮净，至皮肉呈现白色停止；3)刮净后，将肉放入锅内，倒上做肴肉老卤( 注)起火煮，煮前须用木板加石块将肉压紧，同时把锅盖扣紧，使肉煮成后不发松，煮的时间须根据肉的老嫩决定，一般冬天要煮到九成熟，约需四小时；春秋要煮到八成熟，约需三小时，夏天要
2、煮到七成熟，约需两小时半；4)煮好后，把肉取出，将沾在肉上的油用卤冲净，称在盆内放好，再把锅内的卤撇清，倒在肴肉上，用木板加石块把肉压紧，等到冷透后解片。1) the hock boneless hsiu-chi wash, with fine wood sign in hock on meat evenly on the surface of a small holes; 2) with 6.5 grams, 65 grams of salt, mixing nitrate http:/e- , wipe on the meat, then seize the meat, rub back
3、and forth through the nitrate, salt through holes penetrated into the inside of the meat. Sirloin done ten catties, most can only use 6.5 g of nitrate, such as meat, nitrate will be increased. After kneaded with pickled must marinate for about three days in winter, the spring and autumn period and t
4、he days about must be pickled for two days, summer must be pickled about one day, after the pickled, and then put the meat inside put some cold water soak for two hours, remove the meat with a knife on the end of the nitrate and impurities gently scrape, to skin white color to stop; After 3) scrape,
5、 the meat into the pot, pour on the sirloin do old bittern (note) fire boiled, boiled meat must be used before the board to add stones compaction, meanwhile the cover on the fastening, not hair loose, after make the meat cooked in boiling time shall be determined according to the old tender meat, ge
6、neral winter to boil to nine mature, takes about four hours. During the spring and autumn to cook to 8 mature, takes http:/e- about three hours, and summer until seven mature, takes about two and a half hours; 4) cooked, take out the meat, stained with oil on the meat with brine rinse, said they put in, put the pot stewed retraction, fell on the food, meat, meat with wood and stone compaction, wait until cold solution.
