Materials

Pork leg 5000g.

Seasoning

120 grams of salt, 5 grams of monosodium glutamate, 5 grams of peppercorns, 8 grams of star anise, 15 grams of cinnamon, 20 grams of scallions, 15 grams of ginger, 10 grams of cooking wine, 50 grams of sugar, 10 grams of red currant.

Practice

1. Selection of materials, cut blocks, marinade: It is best to use the weight of 50 kg or so, thin-skinned meat tender hogs, take its front and rear legs of fresh lean meat, with a knife to remove hair and scrape clean impurities, cut into pieces of meat, soaked in water and washed clean, or into the cooler in the salt overnight marinade.

2. Cooking: put the meat into a pot of boiling water for 1 hour, fish out and wash with water. Add salt to the original soup and skim off the blood foam. After clearing the steam and then put the meat into the pot, add peppercorns, daikon, cinnamon, green onions, ginger, the same large fire boil with wine, red currant powder, cook for 1 hour and add sugar. Change to a small fire, cook until the meat rotten soup sticky out of the pot. At this point add monosodium glutamate and mix well.

3. Smoking: put the boiled meat into the smoked drawer, smoked with sawdust for about 10 minutes, out of the drawer that is "smoked meat".