Material preparation: Meat: 500 grams of pork belly with skin (can be made into 5 pieces), soaked in cold water for one hour, drained of blood, and washed for later use. One packet of aniseed (cinnamon bark, star anise, fragrant leaves, a little fennel, dried tangerine peel, cardamom, tsaoko and pepper), 8 pieces of rock sugar, a section of scallion, 4 pieces of ginger, 3 tablespoons of cooking wine, 2 tablespoons of soy sauce, 3 tablespoons of soy sauce, appropriate amount of broth or boiled water (whichever is just meat) and salt.

Practice: add seasoning to the broth and cover it with fire. Add the washed meat, boil it, skim off the froth and season it with salt, to your liking. Turn off the fire and keep the water boiling for 5 hours, basically achieving the goal of "fat meat is not greasy after eating, lean meat is full of oil without residue after eating, meat will rot without biting, and the aftertaste will be long after eating".

Second, Baiji steamed bun

Ingredients: common flour (VI) 3 cups, dry yeast 1.5 teaspoon, warm water about 1.5 cups, baking powder 1 teaspoon.

Exercise:

1. Boil the yeast with warm water and slowly pour it into 2.5 cups of flour. Knead by hand into smooth dough with moderate hardness.

2. Cover or cover with plastic wrap, put it in a warm place and ferment it for about 1 hour (shorter in summer) to twice its original size. The noodles made should be honeycomb-shaped.

3. Add baking powder and the remaining flour (a little) to the dough and continue to knead until the dough becomes hard. Not all the flour has been added. Cover with plastic wrap and wake for 10 minutes.

4. Divide the dough into six parts, roll each part into dough, then roll it into cakes, and leave it for another 5 minutes.

5. Bake in an oil-free pan over medium heat (the authentic one seems to be half-cooked, and then bake in a 350C oven for 5- 10 minutes, which will make it crispy outside and soft inside). As long as the heat is increased when it is almost ready, and the cake is slightly burnt, it will also have the effect of crispy outside and soft inside.

6. Finally, the Chinese hamburger is steamed. Chop the bacon, chop it, and add the preserved soup and favorite garlic sprouts, green peppers, coriander, etc. Cut as much as possible.

7. Finally, put the meat into the freshly baked Baiji steamed bun to eat!

In addition, don't pour the extra wax soup. Put it in the freezer and take it out to make bacon next time you want to eat it. The older the soup, the better.