Its practice is to peel 25kg of pork foreshoulders, separate fat from thin, pass through a meat grinder through a big hole, put the fat into a pan for oil refining, remove the oil residue and add pepper anise, fennel, fragrant leaves, grass fruit, clove, nutmeg, onion, ginger and garlic for frying, then put the twisted meat into the pan for frying, wait until the water in the meat is fried without adding onion, ginger and garlic for frying, then add old vinegar cooking wine for frying, and the meat in the pan will be very fragrant and can be smelled. Add water, salt, monosodium glutamate and chicken essence and boil for 30 minutes.

Method 2:

I. Daoxiao Noodles halogen formula

I. Staranise (star anise) (80g), Zanthoxylum bungeanum (20g), fennel (18g), fragrant fruit (8g), cinnamon (12g), fragrant leaves (15g) and red cardamom (20g).

II. Flavoring agent

Cooking wine, carved wine, soy sauce, soy sauce, salt, monosodium glutamate, chicken oil, salad oil, Pixian bean paste.

3. Production steps

1. Heat the bottom oil in a pan and add 80g of chicken oil. When the oil is hot, stir-fry the fat meat. When the oil is almost exhausted, take it out with a colander. Stir-fry the material A (don't put too much of each kind). When the flavor is strong, stir-fry the onion and ginger and garlic slices, and take them all out after the taste. When the oil temperature rises to 50-60%, the bean paste will turn red until the oil in it is fried. After the pot is full of red bubbles, add lean meat (the fire should be small). After the meat becomes discolored and shaped, add the fished fat and mix well. Go to Jiang Mo, add chopped green onion and minced garlic (the sum of them is 1/2 from Jiang Mo), followed by ginger, onion and garlic. Stir-fry each one for a few seconds. Add more than half a spoonful of cooking wine, half a spoonful of light soy sauce, a little vinegar, half a spoonful of carved wine, a proper amount of soy sauce, add a proper amount of salt after mixing well, add a little monosodium glutamate and cook for a while, then add the broth. After the pot is boiled, skim off the floating foam and move it to a small fire to start seasoning.

2, add soy sauce for color matching, add salt, add a little monosodium glutamate, and a little sugar. After stirring, put the material A (tied into a bag), take it out quickly after it smells (usually a few minutes according to the quality of the material), and take it out quickly after cooking the material B slightly to taste slightly hemp.

3. After the meat is cooked and rotten, add salt, soy sauce and other colors to taste.