Pork 20 kg salt 200 g soy sauce 500 g sugar 100 g liquor 30 g.

MSG 20 g Ginger 50 g Cinnamon 40 g Fennel 20 g Chenpi 20 g

Clove15g tsaoko 20g pepper15g vanilla 20g.

Manufacturing principle and specific steps:

1. Clean raw meat and fur, and remove bones and excess fat (the removed bones can be used for soup, and the fat should not exceed 2 cm, and cut into long squares of half a catty to a catty).

2. Pickling: evenly spread the salt on the raw meat and put it in a pot for 4-24 hours (the meat is big, the weather is cold and the time is long).

3. Sugar water: dissolve100g sugar until there are no particles.

4. Preparation of gravy (primary gravy): Wrap spices (ginger, cinnamon, fennel, dried tangerine peel, clove, Amomum tsaoko, Rhizoma Dioscoreae Septemlobae, pepper and vanilla) with gauze, add 1 bowl of broth (bone soup) and 2 bowls of clear water, put them in a pot, and cook on low fire for one hour. Pay attention to hydration and don't dry-burn.

Add sugar water (keep boiling for 5 minutes, stirring constantly). Note: The sugar here is not sweet.

Add soy sauce and stir well (cease fire for 5 minutes)

Add white wine and boil, then cease fire.

Add monosodium glutamate and stir.

Adjust the brine: adjust the amount and salinity of the soup with soup, water and salt to make the initial brine taste lighter.

Heating boiling

5 old brine deployment:

Add spices, soup and water and simmer for 30 minutes.

taste

Adjust the brine: adjust the amount and salinity of the soup with soup, water and salt to make the initial brine taste lighter.

Heating boiling

6. Marinating: marinate the cleaned meat pieces in the prepared primary brine. Bring the fire to a boil and simmer for 30-60 minutes. Turn the pan over two or three times to complete the cooking process.