Seasoning: 50g pepper, 25g pepper, star anise 10g, 3g clove, 5g nutmeg, 0/00g salt 100g sesame oil 15g.

Features: This dish is like cherry, salty and light, fragrant but not greasy, delicious.

Exercise:

1. Wash mutton, cut into 200g pieces, and soak in 10: L salt water for 3 days;

2. Boil a pot of boiling water, wrap the seasoning in gauze and put it in boiling water;

3. Then put the soaked mutton into the pot and cook for about 3 hours;

4. After the mutton is cooked, take it out and air it for about 5 minutes;

5. Take an iron pot, loosen cypress sawdust at the bottom of the pot, add a small amount of cypress branches or shells, put bamboo grates, put dried mutton, cover the steamer cover, and light the smoke;

6. After seeing the smoke in the pot, turn off the fire and smoke for 3 minutes.

7. Take out the mutton and brush it with a layer of sesame oil;

8. When eating, cut the mutton into strips, blocks or slices and put them on a plate.

Two Jin of lamb chop, brown sugar 100g, 50g of tea, 20g of salt, 20g of chicken essence monosodium glutamate, Redmi 10g, 50g of carrot, onion, coriander, ginger and pepper.

Practice steps

500 grams of fat meat

condiments

Soy sauce, vinegar, ginger, garlic, star anise, pepper, cinnamon, sweet noodle sauce, fennel and clove? Amomum? Lots of nutmeg and onions.

manufacturing method

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1. Material preparation: 50 kg of second-class pork with a fat of about 3 cm is selected and cut into blocks with a square width of 16 ~ 17 cm, and the thickness is generally about 1.6 cm.

Chaigoubao smoked bacon

2. The ingredients in the first pot are: aniseed, pepper, fennel, cinnamon, clove (in one bag), Amomum villosum and nutmeg (in another bag). Prepare onion, garlic, ginger, sweet noodle sauce, black noodle sauce, bean curd, soy sauce and vinegar.

3. Put the tenderloin first in cook the meat, and put other meat with skin on it. In addition, add 1 kg green onion, 250g garlic and proper amount of salt. Finally, add water to the undercooked meat, boil it with low fire, and then add sweet noodle sauce, black noodle sauce, bean curd, soy sauce and vinegar.

4. After boiling, turn the meat up and down and continue to simmer with slow fire. Turn the pan every 0.5 hours and cook for about 2 ~ 4 hours. Because it is a slow fire cook the meat, the oil layer is strictly covered on the broth, and all the ingredients in the pot can be put into the meat, so the meat tastes delicious, which is the key to making Chaigoubao bacon.

5. When smoking, drain the oil soup, stack it on the iron grate, put cedar sawdust (150 ~ 200g) in the iron pot under the iron grate, cover the pot, heat it with slow fire 15 minutes and take it out.

6. Broth can be cooked for 7 times, adding appropriate amount of cold water, salt, onion, garlic and ginger each time. The dosage of other seasonings such as sweet noodle sauce should be flexibly controlled according to the color of broth.

1. Soak the whole lamb chop in water, add onion, ginger, carrot, coriander and pepper until the lamb chop is cooked for about 40 minutes.

2. After the lamb chops are cooked, take them out, put the tea leaves in the steamer without adding water, stir-fry them a little, add brown sugar, immediately put the grate on the lamb chops and cover the pot.

When I smoked lamb chops, I used a big pot and smoked for three minutes. Be careful when smoking.

Smoked lamb chops consist of 2kg of lamb chops, 50g of brown sugar100g, 50g of tea, 20g of salt, 20g of chicken essence monosodium glutamate, 0g of Redmi10g, 50g of carrots, shallots, coriander, ginger and pepper.