Practice 1, the pork cut into 12 cm square, soak in warm water for 30 minutes, scrape the skin surface into the water pot blanch through the fish.
2, pot into the water, add all the seasonings (except sugar) and spice packets, boil and cook for 20 minutes into the sauce soup. Put the scalded pork into the sauce pot over low heat to cook and arrange on the smoked calculator.
3, the dry pot is hot, sprinkle sugar, put on the smoked grates, cover the pot with a tight lid, smoke for 3 minutes, out of the pot to brush the sesame oil.
Main ingredients: 1000 grams of fat pork,
Seasoning: 20 grams of green onions, 20 grams of ginger, 20 grams of white garlic, 200 grams of soy sauce, 20 grams of sugar, 15 grams of cooking wine, 20 grams of salt, 3 grams of Angelica dahuricae, 3 grams of ginger, 6 grams of grasshoppers, 3 grams of tangerine, 3 grams of cinnamon, 3 grams of fennel seeds [cumin seeds] 3 grams of ligusticum 3 grams of nutmeg 5 grams of peppercorns 3 grams of star anise 3 grams of nutmeg. 3 grams of nutmeg, 3 grams of nutmeg, 3 grams of sand nuts
Practice 1. Cut the meat into 250-gram chunks, soak it in water for 20 minutes, and scrape the meat clean.
2. Boil water in a pot, and blanch the meat with a water blanch.
3. Add water, seasoning, spices (wrapped in gauze) and 2 grams of sodium nitrate to the pot, boil and cook over a slow fire for 1 hour and 40 minutes to cook.
4. Fish out the cooked meat on the grate of the smoker, and then put sugar in the pot, cover the lid and heat the yellow smoke when off the fire, smoke for about 2 minutes that is good.