1. treatment method: scrape the stubble and impurities off the pig's tail and wash it.

2. Pickling: Knead the mixture of salt, pepper, monosodium glutamate, minced onion and ginger and cooking wine up and down, and put it in a container for about 30 minutes.

3. Boiling: put the pig's tail and marinated seasoning together in the pot, add soy sauce and appropriate amount of water, boil over high fire, skim the floating foam, simmer over low fire for more than 1 hour, take out the meat when it is 80% ripe, and let it cool.

4. Smoking: use a 65,438+0 large iron pot, spread sawdust on the bottom of the pot, sprinkle tea, sugar and barbed wire, spread an extra onion, put meat on the onion, cover the pot with the skin facing up, and burn it under the pot. First, burn the smoked material with a big fire and smoke. Because the firepower is reduced, the meat can be colored by smoking 10 minutes.