2.？ The processed pig's head and chicken rack are marinated in soup stock, and the taste is mature. Soup stock can be prepared by yourself. Put clear water in the pot, add onion, ginger, star anise, cinnamon, tsaoko, dried tangerine peel, salt and monosodium glutamate. Don't use too much spices, mainly to remove the fishy smell of meat. The pig's head needs to be marinated for 2 hours and the chicken rack needs 20 minutes.
3.？ Preheat the wok with fire and add a spoonful of sugar.
4.？ Put the cooked pig's head and chicken rack on the grate, leaving a little gap between the meat for the smoke to enter, so that the ingredients are evenly colored and delicious. Then put the furnace into a pot and heat it with fire.
5. During the heating process, the fire should not be too big. After the first smoke, the pot should be removed from the fire and heated again after 30 seconds. Repeat it several times. If you keep heating on a fire, the concentration of smoke produced by sugar heating will increase rapidly, and it will be bitter after adhering to the surface of food. Chemically, this is called Maillard reaction. When sugar is heated to a high temperature, it will condense to form caramel pigment and release caramel aroma at the same time. With the increase of heating time, the color will gradually become light yellow → golden yellow → bordeaux, and finally become dark brown, which is the so-called Maillard reaction. It can color dishes and enhance the fragrance. It is a primitive and natural seasoning and coloring technology. )
6. Take it out after smoking, brush a layer of oil on the surface of pork, the color will be brighter, and you can eat it by changing the knife.