Seasoning: Amomum tsao-ko 2g rock sugar 2g soy sauce 5g pepper 3g pepper10g? Shajiang? 10g star anise 5g cinnamon 2g yellow wine 5g salt 5g? Chicken oil? 30g green onion10g ginger 4g lard (refined)10g sesame oil 5g each.

Production method

1. Scrape the hind leg pork or fat and skinny meat and cut it into three pieces. Boil it in boiling water to remove the blood and scoop it up.

2. Put the wok on high fire, add lard and rock sugar residue, stir-fry until the sugar residue melts and bubbles (with a brown color), add onion, ginger, refined salt, soy sauce, Shaoxing wine, etc. At the same time, put pepper, pepper, star anise, rhizoma Kaempferiae, Amomum Tsaoko and cinnamon into a spice bag made of clean cloth, put it in a pot and boil it.

3. Boil the pork in the brine, then use low fire to marinate the meat until it is fragrant and rotten. When eating, cut into pieces and pour in a little soy sauce and sesame oil.