2 kg of meat in late autumn;

Jinri parts

Water, pepper, fennel, 1 onion, ginger, sweet noodle sauce, soy sauce, rock sugar, salt and cooking wine;

Optional: aniseed, dried pepper, cinnamon, fragrant leaves; (You can publish or not publish)

manufacturing method

1. Divide the meat into 4 pieces 1, wash it, boil it in boiling water for 5 minutes, and pour off the water;

2. Add 3 kg of water, 2 tablespoons (drinking tablespoons) of pepper, 1 tablespoon of fennel, onion, 4-5 slices of ginger, 4 tablespoons of sweet noodle sauce, 5 tablespoons of soy sauce, about 30 slices of rock sugar and half a tablespoon of salt to the pot. After boiling, add meat, half a bowl of cooking wine and simmer for 80 minutes.

3. Stick out the meat with chopsticks, cut it in half with a knife, and leak the pepper, fennel, ginger, ginger, etc. Use a colander, put the cut meat back into the pot, simmer for 5-7 minutes, and tighten the soup to dry;

4. Air-dry the meat for 4-5 hours after taking it out of the pot, put it in the refrigerator for ice storage, and then take it out and slice it;

5. Add yesterday's pie and sauce, shredded onion and delicious bacon pie!

The Experience of Great Poetry

1, pepper and fennel must be put;

2. Bacon should not be too salty;

3. When the bacon is dry, it is not allowed to cover with plastic wrap. And the water vapor in the meat should be scattered;