1, dry curing material formula: add 800g of human salt and 80g of green pepper to the pan over high fire, stir-fry with low fire, then add 50g of Alpinia officinarum powder,10g of spiced powder and10g of Tang Shiyi dried sausage, stir-fry with low fire for another minute, and take out the pan.

2. Formula of wet marinade: Guangdong rice wine, Shaoxing Huadiao wine each 1 kg, fishbone, Shangtangwang 100 g, concentrated chicken juice emulsifier each 20 g, celery root, coriander root, dried onion, dried pepper, fragrant leaves, pepper, star anise each 120 g, and yam.

Pickling is not enough. Baking materials should be mixed with dipping materials to make the fragrance more intense. At present, there are three commonly used dipping sauces, sesame salt, cumin flavor and flavor sauce. Here, let me introduce their practice:

Sesame salt: 40 grams of white sesame seeds are fried in a pot; Dry-fried white sesame seeds, 20 grams of dry-fried cashew nuts and 20 grams of dry-fried peanuts are crushed together, and 5 grams of Huai salt is added and mixed well.

Cumin seasoning: 50 grams of cooked cumin, 20 grams of Chili powder, 2 grams of thirteen spices and 3 grams of spicy fresh.

Sauce: Put 250g salad oil and 50g chicken oil in the pot. When heated to 60%, add 5g of ginger rice, 5g of garlic rice and 5g of dried onion rice, stir-fry until fragrant, and then add10g of bacon rice, 3g of dried shrimps,100g of Guilin hot sauce, 20g of garlic hot sauce and Le Jia hot sauce in turn.