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Recipe: German salted pig

Cut two knives on each side of the pig's elbow to prevent the epidermis from retracting during the treatment process.
Put the tanning materials and pig's feet, and let the fire boil for 90 minutes.
Remove the pig's elbow and wipe off the water. Put the plastic wrap underneath and apply the spices, salt and pepper to the heat.
Spread evenly and massage several times with your hands
To be even and round
Wrap the plastic wrap, the tighter the better, put it in the refrigerator for 24 hours
Remove and put in the fresh-keeping bag, add the whole can of dark beer (has softened meat effect) and then remove it in the refrigerator for 24 hours, remove it, put the tin foil into the shredded onion, and put the pig hand on it.
Insert the pork knuckle with meat or fork (baked and crispy), preheat the oven 185 degrees, and the middle layer for 45 minutes.
Take out the slice, and the crispy inside is crisp and refreshing.