Most of the traditional halogen products in Beijing belong to halal flavor, and the meat made by several old-fashioned sauced meats in this line is the most authentic, and it tastes mellow and delicious after being imported, but do you know what the practices of old Beijing sauced meats are? Next, I will introduce you to the practice of old Beijing sauce meat!

Method one

Ingredients: pig hindquarters 400g, salt, soy sauce, cooking wine, thirteen spices, sugar, aniseed, cinnamon, fragrant leaves, onion ginger and pepper.

Exercise:

1. Cut the meat on the back buttock into fist chunks and marinate it with soy sauce, cooking wine, thirteen spices, salt, sugar, aniseed, cinnamon, fragrant leaves, onion ginger and pepper overnight.

2. Add a proper amount of water to the inner pot, put the marinated meat into the pot and boil, skim off the floating foam and cook for 15 minutes.

3. Take the inner pot out of the pot, move it to the outer pot, close the lid and stew for about 3 hours.

4. Open the lid, take out the meat, cool and cut into pieces, and enjoy the delicious old Beijing sauce meat.

Method 2

Raw materials: pork, star anise, fennel, nutmeg, Amomum villosum, cinnamon, Amomum tsaoko, Alpinia officinarum and Alpinia katsumadai.

Exercise:

1. Soak the medicinal materials in water for a while and wrap them in gauze for later use.

2. Boil water in a soup bucket or boiling pot (preferably bone soup).

3. Put a little oil and water in the wok, add 50 grams of sugar, stir fry until brown, and then pour into the cooked soup. At the same time, put the wrapped herbs together and simmer for 30 minutes.

4. Use 200 grams of soy sauce, 50 grams of yellow wine, 20 grams of salt, monosodium glutamate chicken powder and seasoning.

5. After adjustment, a small fire will give off fragrance. You can put the cooked meat into a boil and use a small fire sauce 1 hour.