Step 1: put 1 8kg of clean water, a pair of chicken skeletons and1kg of pig bones into a stainless steel cook the meat barrel? (broken), a little pork belly. Boil for about 5 hours to form broth.

Step 2: Boil the broth, add 100g chicken oil, 4g aniseed, 3g pepper, 3g cinnamon, 2g fennel and 1g clove, and cook for 30min to get the braised soup with sauce meat.

Second, the ingredient package?

1, sauce meat ingredient package: calculated by 10 Jin of meat.

2.5g of Zanthoxylum bungeanum, 2g of aniseed, 3g of longan, 2g of Amomum tsaoko, 2.3g of cinnamon, 2g of clove, 2g of nutmeg, 2g of galangal, 3g of licorice, 3g of angelica dahurica, 2g of Amomum villosum, 2g of camellia, 2g of white pepper, and/kloc-0. ?

2. Sauced beef ingredient package: based on 10 kg of meat.

2 grams of Amomum villosum, 2.5 grams of dried tangerine peel, 2 grams of Amomum tsaoko, 5 grams of sugar, 0.8 grams of 65438+ cinnamon, 2 grams of star anise, 3.5 grams of pepper, 0/.8 grams of camellia/kloc-,0/.8 grams of licorice/kloc-,2 grams of cardamom, 0/.5 grams of fennel/kloc-, ?

3. Chicken sauce ingredient package: calculated according to 10 kg of meat.

3 grams of fennel, 2.5 grams of pepper, 1.5 grams of fennel, 0.8 grams of radix aucklandiae, 2.5 grams of angelica dahurica, 2 grams of tsaoko, 2 grams of fragrant fruit, 3 grams of nutmeg, 3 grams of kaempferia kaempferia 1.5 grams, 3 grams of tsaoko-0, 2.5 grams of clove, 2.5 grams of galangal, 2.5 grams of dried tangerine peel, and 2.5 grams of myrtle.

Share a practice of curing sauced meat:

1. Prepare 6 strips of pork belly with a width of about 5cm, and burn pig hair with fire.

2. Open a bag of salt, sprinkle pork belly with salt, put it in a pot without water and oil, put it in the shade, press a heavy object on it and marinate for three days.

4. Put the pigskin on one end of the pork belly with a rope and hang it in a cool place to dry for a day.

5. Pour1500g yellow wine into a pot, add one nutmeg and 400g white sugar to two bags of soy sauce, pepper, cinnamon, fennel, onion, ginger, aniseed, fragrant leaves and pepper, and bring to a boil. One or two dried red peppers can be added. Cook for 8 minutes, turn off the fire and let it cool.

6. Marinate pork belly with feed water, turn it over for three days, marinate it for another three days, take it out and hang it in a cool and ventilated place to dry, and it will be fine in about two weeks.

Sauced meat has a unique flavor and can be preserved for a long time.