Smoked meat (a) of the practice of the details of the cuisine and efficacy: private

Taste: savory flavor Craft: smoked smoked meat (a) of the preparation of materials: the main ingredients: pork sandwich meat (soft five-flower) 1000 grams

Seasonings: soy sauce 30 grams, tea 2 grams, salt 20 grams, 15 grams of green onions, 10 grams of ginger, peppercorns 5 grams, monosodium glutamate (MSG) 5 grams of sugar 100 grams of sesame oil 3 grams of smoked meat (A) features: golden color, smoke aroma, fat but not greasy, delicious. Teach you how to do bacon (a), how to do bacon (a) is delicious 1. processing: the sandwich meat scraping stubble, impurities, wash, repair into square shape.

2. Curing: top and bottom with a mixture of salt, pepper, monosodium glutamate, onion and ginger minced, cooking wine rubbed well rubbed through, into the container marinated for about 30 minutes.

3. Cooking: pot rack on the fire, the meat and marinade seasoning together in the pot, under the soy sauce and the right amount of water, high heat to boil, skimming foam, simmering about 1.5 hours or more, until the meat reaches eight mature when the fish out, cool.

4. smoked: with a large iron pot, the bottom of the pot spread on the sawdust, sprinkled with tea, sugar, on the rack wire mesh, more on the row of whole onions, onions on the meat, meat skin up, cover the lid of the pot, in the pot under the fire, the first with a large fire to the smoked material burned smoke, due to the reduction of firepower, smoked for about more than 10 minutes, the meat can be out of the pot after the color, a little cooler, brush with sesame oil, cut into thin slices, served on a platter. Smoked meat (two) of the practice of the details of the cuisine and efficacy: private

Taste: savory technology: smoked smoked meat (two) of the production of materials: the main ingredients: pork ribs (pork) 2500 grams

Seasoning: marinade 4000 grams, 50 grams of salt, 50 grams of green onions, 5 grams of ginger, 2 grams of peppercorns, 250 grams of sugar smoked meat (two) of the characteristics: soft texture, meat flavor, and the beautiful. It is not greasy. Teach you how to do smoked meat (two), how to do smoked meat (two) is delicious 1. cut block, soak: the pork pick up the residual hair, cut into 500 grams of blocks, and then put the meat in the tank soak (winter soak in clear water for seven or eight hours, soak for three or four hours in the summer), so that the blood soak out.

2. brine: brine into the pot, add onions, ginger, salt, pepper, boil and skim the foam, then put the pork, first with a large fire to cook for half an hour, and then simmer for half an hour with a small fire.

3. Smoking: another dry pot, the bottom of the pot put sugar, sugar on the bamboo frame, take out the meat on the bamboo frame, sit on the fire heating, sugar smoke, smoked for five or six minutes, and then take out the meat, hanging in the ventilated place that is.

4. Preservation: smoked to cover the pot tightly, to prevent the sugar smoke dissipation, smoked meat, summer can be saved for a week, winter can be saved for 1 month without deterioration. Home made smoked meat recipe details Cuisine and Efficacy: Private Dish Nourishing recipes Spleen and stomach recipes

Flavor: five flavor Craftsmanship: smoked Home made smoked meat ingredients: main ingredients: pork (fat and thin) 500 grams

Seasonings: star anise 5 grams, 2 grams of pepper, 5 grams of ginger, fennel seeds [cumin seeds] 3 grams, 3 grams of gui Pi, 10 grams of salt, 10 grams of sweet sauce, 25 grams of onion, 25 grams of soy sauce, 25 grams of soy sauce, 25 grams of soy sauce, 25 grams of onion. Soy sauce 25g, curd (red) 20g, cloves 5g, nutmeg 5g Home made bacon features: purple color, skin rotten meat tender, unique flavor, appetizing. Teach you how to do home made bacon, how to do home made bacon is delicious 1. raw materials processing: remove the sinews of pork, wash the blood, cut into long strips.

2. Cooking: put into a pot, add ingredients, pepper, fennel, cinnamon, cloves, nutmeg, scallions, ginger, salt and water (no meat), placed on a high fire to boil, and then poured into the soy sauce, sweet sauce and red fermented bean curd (thinned with water) mix well, and then change to a civilian fire to cook the decision for 4 hours until the meat is rotten.

3. Smoking: take another pot on a hot fire, the bottom of the pot spread into the sawdust, the mouth of the pot set up an iron net (15 to 20 centimeters from the bottom of the pot), and then put the boiled meat strips on the iron net, cover tightly, smoked 20 to 25 minutes (pay attention to the flip side).