Its method is to peel 25kg pig's forelegs, separate fat meat from thin meat, pass through a meat grinder through a big hole, put the fat meat into a pot for refining, remove oil residue, add anise, fragrant leaves, tsaoko, clove, nutmeg, onion, ginger and garlic for frying, then put the ground meat into the pot for frying, and do not add onion, ginger and garlic until the water in the meat is completely fried. Add water, salt, monosodium glutamate and chicken essence and cook for 30 minutes.

Method 2:

I. Daoxiao Noodles halogen formula

1. Illicium verum (Illicium verum) (80g), Zanthoxylum bungeanum (20g), fennel (18g), fragrant fruit (8g), cinnamon (12g), fragrant leaves (15g), red nutmeg (20g), etc.

Two. flavoring agent

Cooking wine, carved wine, soy sauce, soy sauce, salt, monosodium glutamate, chicken oil, salad oil, Pixian bean paste.

3. Production steps

1. Heat the bottom oil in the pan and add 80 grams of chicken oil. The oil is hot, stir-fry the fat. When the oil is almost used up, take it out with a colander. Stir-fry material A (don't put too much of each). When the taste is strong, stir-fry the onion, ginger and garlic slices, and take them out after the taste. When the oil temperature rises to 50% to 60%, the bean paste will turn red until it is fried thoroughly. After the pot is filled with red bubbles, add lean meat (the fire should be small). After the meat is discolored and shaped, add the fished fat and mix well. Go to Jiang Mo, add chopped green onion and garlic (add up to 1/2 in Jiang Mo), and then add ginger, onion and garlic. Stir-fry each one for a few seconds Add half a spoonful of cooking wine, half a spoonful of light soy sauce, a little vinegar, half a spoonful of carved wine, a proper amount of soy sauce, mix well, add a proper amount of salt, add a little monosodium glutamate and cook for a while, then add broth. After the pot is boiled, skim off the floating foam and move to low heat to start seasoning.

2, add soy sauce to color, add salt, add a little monosodium glutamate, and a little sugar. After stirring, put the material A (tied into a bag), take it out quickly after it smells (usually a few minutes, depending on the quality of the material), and take it out quickly after the material B is slightly boiled until it tastes slightly numb.

3. After the meat is cooked, add salt, soy sauce and other colors to taste.