Raw material: 20 pounds of pork.

Spices: 20 grams of dried chili peppers, 10 grams of star anise, 10 grams of Sannai, 5 grams of peppercorns, 5 grams of allspice, 5 grams of grass fruits, 5 grams of tangerine peel, 5 grams of cumin, licorice 2, 1 gram of cloves.

Vegetables: 250g celery, 200g scallion, 200g cucumber, 150g carrot, 150g garlic, 100g green pepper, 50g cilantro, 20g ginger, 20g garlic.

Seasoning: 250 grams of soy sauce, 250 grams of soy sauce, 250 grams of soy sauce, 250 grams of straw mushroom, 150-200 grams of refined salt, 30 grams of sugar, 30 grams of monosodium glutamate, 30 grams of chicken essence, and an appropriate amount of high sorghum wine.

Making steps:

A, auxiliary materials processing:

1, the spices weighed, remove the seeds from the grasshopper, soak all the spices in warm water for ten minutes and then fish out. To be used.

2, the vegetable material in the ginger slices, carrots sliced, garlic patted, cucumber cut into sections, green peppers patted cracked, other cleaned without cutting.

Two, pickling brine production method:

1, add 20 pounds of water in the pot, vegetable materials: celery 250 grams, 200 grams of parsnips, cucumber section 200 grams, 150 grams of red carrot slices, 150 grams of garlic, green pepper 100 grams, 50 grams of cilantro, 20 grams of ginger, 20 grams of minced garlic into a pot, boil over high heat, simmer for 20 minutes and then turn off the fire, with a secret drain or veil, strain out the vegetable juice.

2, the simmering vegetable juice into the pot, and then into the spices with warm water soaked spices, high heat and then add seasonings: soy sauce 250 grams of soy sauce, 250 grams of taste of fresh soy sauce, 250 grams of straw mushrooms old soy sauce, 150-200 grams of salt, 30 grams of sugar, 30 grams of monosodium glutamate, 30 grams of chicken 30 grams, with a small fire to cook for 20 minutes and then turn off the fire, let it cool and then use it.

Three, the five-flower meat processing method:

1, the five-flower meat cut into thickness of about 4 centimeters, the length of about 40 centimeters of meat strips.

2, one end of the panko strips will be pierced with a knife through a hole, easy to hang up with a rope when drying.

Four, soy sauce meat marinade:

1, the cut strips of five-flower meat, with the appropriate amount of high sorghum wine evenly coated layer. The purpose of applying a high degree of sorghum wine is to increase the flavor, but also for sterilization and antiseptic.

2, the treated strips of five-flower meat into the basin, the cooled marinade sauce brine into the basin, marinated for 7 days.

Fifth, the sauce meat air-drying:

The marinated sauce meat, with a rope from the pre-determined holes through the meat hanging in a cool ventilated place, air-drying about 15-20 days can be.

Note:

1, soy sauce meat in the marinade, to often turn over, 12 hours or 24 hours to turn over once can be, the purpose is to marinate, flavored more evenly.

2, if the marinade temperature is too high, can be sealed with plastic wrap and put in the refrigerator refrigerated marinade.

In order to quickly air dry dehydration, we can dry before the marinated sauce meat on the tabletop, the upper side of the board and heavy objects will be absorbed by the sauce squeezed out before drying, but do not squeeze for too long, squeezed after the hand to hand rubbing the sauce meat, otherwise it will lead to drying too board hard.

3, eat with bacon is basically the same, you can directly steamed or boiled to eat, but also with green vegetables fried together.