Page:The Chinese cook book.djvu/196

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To each pound of pork use 3 ounces of salt. Rub all over and let stand for 1 night. The next morning wash the pork in hot water. Dry in the sun for 1 day.

When dry, rub well with a brush on which is sweet sauce and Gong Chung. Keep on doing this four times a day for 5 days.

Keep in a china jar one week before cooking.

Gong Chung is a residue of another kind of Chinese sauce.