Production method 1
1. Cut the pork into pieces with the length of 10 cm, the width of 3.3 cm and the thickness of 0.7 cm, soak them in clear water, remove the blood and take out the dry water.
2. Smelly method: put 25 grams of peanut oil on the pot rack and heat it; Jiang Mo 12.5g, stir-fried; Then add 250 grams of distiller's grains and stir fry; While frying, add sugar 75g, salt 12.5g, liquor 100g, peanut oil 50g, stir-fry with low fire for about 1 hour until there is no sour taste.
3. Put the pork with clean blood in the pot, add clean water (based on the pork that has not been eaten), and boil over high fire for about 1.5 hours. Add soy sauce, sugar, salt, ginger, sesame oil, monosodium glutamate and fragrant grain wrapped in gauze, and continue to stew for more than 1 hour until the juice is thick and the meat is crisp. Let it cool out of the pot, and it will become fragrant and rotten meat.
Production method 2 1. Pork is cut and washed according to the method of 1.
2. Put the blood-removed pork into the pot, add water to cook until it is cooked thoroughly, take it out and put it into the pot, and cover the pot cover with a thick white cloth; Mix seasonings evenly, add appropriate amount of cold broth to make fragrant fermented grains juice, pour it from the pot cover, filter the juice into the pot through cloth holes, and soak the cooked meat in the seasoning juice for about 3 hours to become fragrant rotten meat.
This product is crispy and tender, delicious and fragrant.