1. Selection and arrangement of raw materials in technological process → boiling → frying → finished product.

2. Raw materials and accessories: 50kg lean pork, 750g salt, 250g liquor, 0.75- 1kg sugar, 2kg soy sauce, 50g monosodium glutamate, 150g pepper noodles, 1~ 1.25kg pepper noodles, 50g spiced powder and scallion.

3. Processing technology

(1) Selection and finishing of raw materials Select the lean meat of the front and rear legs of fresh pigs that have passed the health inspection, remove the skin, bone, fat and fascia, wash and cut into pieces of about 0.5kg.

(2) Boiling: tying the onion into knots, mashing the ginger, putting the meat together with the onion and ginger into a clear water pot, boiling for about 1h, taking out of the pot, spreading and cooling, cutting the muscle fiber into strips with a width of about 5cm 1cm along the meat, and then adding salt, Chinese liquor, allspice powder and soy sauce/kloc-0.

(3) frying: pour vegetable oil into the pot, and the dosage is based on the principle that the meat strips can be submerged. Heat the oil to about 140℃, pour the seasoned meat strips into the pot and fry them, turning them constantly. When the sound of water and frying is dry, take out the meat strips from the pot with a colander. After the hot air is emitted, mix the white sugar, monosodium glutamate and the remaining soy sauce evenly, pour them into the meat strips, and let them cool.

4. The quality standard products are reddish brown, strip, spicy, dry and fragrant.