Taste: spiced process: sauce Changchun sauce meat making material: main ingredient: pork ribs (pork belly)1000g.
Accessories: Radix Angelicae Dahuricae 2g, Rhizoma Alpiniae Officinalis 2g, Flos Caryophylli 2g, Fructus Tsaoko 2g, Pericarpium Citri Tangerinae 2g, Cortex Cinnamomi 2g, Fructus Foeniculi 2g, Rhizoma Alpiniae Officinalis 2g, Semen Myristicae 2g, Fructus Amomi 2g, Fructus Zanthoxyli 2g and Fructus Anisi Stellati 2g.
Seasoning: green onion 15g, ginger 15g, garlic (white skin) 15g, soy sauce 100g, salt 15g, sugar 10g and cooking wine/kloc-0. Teach you how to make Changchun sauce meat, and how to make Changchun sauce meat delicious 3r 1. Cut the meat into two pieces, soak it in water for 20 minutes, and scrape the hair and dirt off the skin with a knife. After the pot is boiled with water, put the meat into the pot, take it out when it is boiled, and then wash it with cold water.
2. Put the water, soy sauce and all seasonings (sugar-free) into the pot and have a big fire. Put the meat in a pot, add 1 g cooked sodium nitrate, and cook with low fire 1 hour for 40 minutes.
3. Take out the cooked meat and put it on the grate of the fumigation pot, put sugar in the grate, cover it, heat the fumigation pot until the sugar burns and thick smoke comes out, and smoke the meat (it is not smoked in winter). Tips for making sauced meat in Changchun: when soaking meat, use hot water in winter, warm water in spring and autumn and cold water in summer.
Pie-food phase grams:
Angelica dahurica: Inula.
Clove: Clove is afraid of turmeric.
Pericarpium Citri Tangerinae: Pericarpium Citri Tangerinae should not be used with Pinellia ternata and Rhizoma Arisaematis; It is not suitable to be used with warm incense drugs.