(main ingredient and auxiliary material)

pork belly 75g

scallion 1g

ginger 1g

soy sauce 4g

vinegar 2g

salt 5g

star anise 3

fennel 1

pepper 15. 15g

clear soup 15g

sesame oil 15g

(cooking method)

1. Choose a square piece of pork belly, fork it into the lean meat with an iron fork, bake the covered noodles on the fire until it bubbles, take it off, put it in rice washing water, soak it for 15min, scrape off the burnt skin and wash it with water.

2. put clear soup and meat into the pot, boil it, skim off the floating foam, put star anise, fennel and pepper into a gauze bag, tie the top, put it into the pot with salt, spring onion and ginger slices, and simmer until the meat is rotten, then take it out for later use.

3. use an iron pot, add the broken rice crust, tea leaves and brown sugar, and mix well. put an iron grate on it, put the meat on the table with the leather side up, cover the lid, and burn it with high heat. when the smoke comes out of the pot and smells, leave the fire and stew until the smoke disappears. The meat is cooled and changed into a knife. First, it is divided into four pieces, then cut into .6 cm thick pieces, neatly placed in a plate, and poured with soy sauce, vinegar and sesame oil.

[key technology]

1. The iron fork must be inserted into the middle of lean meat, and the fork eye will be closed after cutting. If you fork into the fat, the fork eyes will be difficult to close, and it will be unsightly to cut out the meat slices.

2. The skin must be baked until it bubbles, so it is easy to boil and taste good and easy to digest.

3. when the meat is stewed, stick it in with chopsticks. Don't stew the meat too badly, or it won't take shape after smoking.

4. When smoking, the skin should be up and the meat should be down, so the fragrance can easily enter the meat. Because the meat is rotten and easy to taste, it should not be smoked for too long.

[flavor characteristics] 1. This dish is famous for its smoky air and billowing clouds. 2. The skin of the vegetable is brown and yellow, and it seems reddish in the light, emitting a strong tea fragrance, and the meat is crisp and rotten, fat but not greasy.