Materials: 1000 grams of fat pork; 20 grams of green onions, 20 grams of ginger, 20 grams of white-skinned garlic, 200 grams of soy sauce, 20 grams of sugar, 15 grams of cooking wine, 20 grams of salt, 3 grams of angelica dahuricae, 3 grams of shagreen, 6 grams of grasshoppers, 3 grams of tangerine, 3 grams of cinnamon, 3 grams of fennel seeds [cumin seeds], 3 grams of ligustrum, 5 grams of nutmeg, 3 grams of pepper, 3 grams of star anise, 3 grams of Nutmeg 3 grams, sand nuts 3 grams.

Practice:

1, cut the meat into 250 grams of large pieces, soak in water for 20 minutes, scrape the meat clean.

2, the pot into the water to boil, the meat a water blanch out.

3, the pot add water, seasoning, spices (wrapped in gauze) and sodium nitrate 2 grams, open the pot with a slow fire to cook for 1 hour and 40 minutes is cooked.

4, put the cooked meat out on the grate of the smoked pot, the pot and then into the sugar, cover the lid to heat the yellow smoke from the fire, smoked for about 2 minutes that is good.

Two, green pepper fungus shredded meat

Materials: 400g tenderloin, black fungus, green pepper 1, a little fat, salt, soy sauce, vinegar, ginger, garlic, cooking wine, cornstarch, pepper, pepper, soybean paste.

Practice:

1, wash the meat, fat meat cut into small slices, tenderloin along the grain of the meat cut into uniform thickness, length of the same silk.

2, black fungus shredded, green pepper shredded spare.

3, will cut the tenderloin add appropriate amount of starch and water, starch, not too much, the water should be added little by little until the starch water just wrapped around the shredded meat.

4, ginger, garlic, chili pepper cut and spare.

5, the fat meat into the pot, medium heat refined oil, add ginger, garlic, chili, pepper burst incense.

6, pour the lean meat into the pot and stir fry quickly, after the break, add shredded fungus, shredded peppers, cooking wine, bean paste and moderate salt stir fry to taste.