1. Preparation of marinated soup

Step 1: Put 18kg of clean water, a chicken skeleton and 1kg of pig bones into a stainless steel cook the meat bucket? (broken), a little pork belly. Boil for about 5 hours to form broth.

Step 2: Boil the broth, add 1g of chicken oil, 4g of aniseed, 3g of pepper, 3g of cinnamon, 2g of fennel and 1g of clove, and cook for 3min to make the marinated soup with sauce meat.

2. Ingredients package?

1. sauce pork ingredient package: based on 1 Jin of meat?

2.5g of Zanthoxylum bungeanum, 2g of aniseed, 3g of longan, 2.5g of Amomum tsaoko, 2.3g of cinnamon, 1.5g of clove, 2g of nutmeg, 2g of galangal, 1.5g of licorice, 3.5g of angelica dahurica, 2g of Amomum villosum, 2g of camellia, 2g of white pepper, 1.5g of Amomum Tsaoko, 3g of fennel, 1g of geranium, 1.5g of Amomum villosum.

2. sauce beef ingredient package: based on 1 Jin of meat,

2g of Amomum villosum, 2.5g of dried tangerine peel, 2g of Amomum tsaoko, 5g of sugar, 1.8g of cinnamon, 2g of aniseed, 3.5g of pepper, 1.8g of camellia, 1.8g of licorice, 2g of cardamom, 1.5g of fennel and 2g of flavor.

3. Chicken sauce ingredient package: based on 1 Jin of meat,

3 grams of anise, 2.5 grams of pepper, 1.5 grams of fennel, .8 grams of banksia rose, 2.5 grams of angelica dahurica, 2 grams of Amomum tsao-ko, 2 grams of fragrant fruit, 3 grams of nutmeg, 1.5 grams of kaempferia galanga, 2.5 grams of clove. For your reference only

Share a method of curing pickled pork:

1. Prepare 6 streaky pork with a width of about 5 cm, and burn the pig hair with fire.

2. Open a bag of salt, spread it all over the pork belly with salt, put it in a pot without water and oil, put it in the shade, and press a heavy object on it to marinate for three days.

4. The pork skin at one end of the pork belly is pierced with a hole and hung in a cool place to dry for a day.

5. Pour 15g of yellow rice wine, two bags of soy sauce, appropriate amount of pepper, cinnamon, fennel, onion, ginger, aniseed, fragrant leaves and pepper into the pot, add a nutmeg and 4g of white sugar to boil, or add one or two dried red peppers, cook for 8 minutes, turn off the heat and let cool.

6. Marinate pork belly in feed water, turn it over for three days, marinate it for another three days, take it out and hang it in a cool and ventilated place to dry, and it will be ready in about two weeks.

Sauced meat has a unique flavor and can be stored for a long time.