In making pickled pig feet, the bone is first removed from the leg, leaving only the meat, skin and toes. Boil, and stuff with roast fat and lean meat to take the place of the bone. Tie up with rice straw, and immerse in the sausage spice for several hours. § 79. Pickled Beef Cut the beef into pieces weighing about four or five taels. Rub each piece thoroughly with salt. Place the meat in a jar and cover with salt. In one or two weeks, the meat is cured and ready to use. Soak in water for one-half hour before using in order to remove part of the salt. § 80. Dried Rice Bird (_Laap Woh Fa Tseuk_ 腊禾花雀) Remove the feathers, internal organs, and brain. Then treat same as in making sun dried pork. § 81. Pork Stuffed Liver (_Kam Ngan Yun_ 金銀潤) Use the liver of hogs. Cut into strips about one inch wide. Use wine and ginger for flavoring. Half dry it in the wind. It should not be overdried, as it will then be hard to digest. Prepare fat meat by cutting strips of it into such sizes that they can be inserted into the liver. Soak the fat meat in a solution of salt, saltpeter, and sugar, in proportions of 3-2-1. Finally, half dry the fat by hanging in the sun for several hours. With a wooden stick, make pockets in the strips of liver from one end to the other, and insert the strips of fat meat into the pockets. The strips of stuffed liver should then be hung up to dry for a half day. § 82. Lo Mei (_Lo Mei_ 鹵味) The tongue, bladder, intestine, and liver, are used in making _lo mei_ although any part of the carcass may be used. It is made by cooking the meat for ten minutes and then plunging it while still hot into cold water, cooking for ten minutes again, and then plunging into cold water. The process should be repeated at least twelve times. The expansion and contraction of the meat by such handling makes it very tender, and firm. The process of preparing this meat is called “crossing the river.” The boiled meat should be put into a strong solution of spices prepared before hand, which is the same as the mixture of spices used for making the pickle for sausages. After remaining in the solution of spices over night, the meat is ready to be eaten. § 83. Roast Meat (_Shiu Yuk_ 燒肉)