preserved meat originated in the Han dynasty, and people began to cook pork with brine in the twelfth lunar month, so it was named preserved meat. Whether the preserved meat is delicious or not depends not on the ingredients, but on the preserved meat. The traditional formula of wax juice is complicated, and there are many kinds of spices used, and the flavor is compound. The key to production lies in stewing. In this process, the meat gradually "melts" in the brine. Usually, after 1 Jin of pork belly is marinated, there are only about 5.5 Jin left. It is precisely because the oil and flavor are integrated into the wax sauce that the meat tastes fragrant but not greasy, while the longer the wax sauce is cooked, the more fragrant it will be.

1. Raw materials

25 kg of pork, 8 kg of clean water, 25 g of ginger, 25 g of onion, material A (5 g of salt, 3 g of soy sauce, 2 g of rock sugar and 1 g of sugar color) and a secret spice bag.

ii. recipe of secret spice package

take 1g of dried ginger, 5g of pepper, 2g of star anise, 2g of fennel, 15g of tsaoko, 15g of galangal, 1g of cinnamon, 1g of dried tangerine peel, 1g of longan, 1g of Amomum villosum, 5g of long pepper, 5g of Alpinia katsumadai and 3g of nutmeg.

Third, the production method

1) The pork is cut into strips with a length of 6-7 cm, the pot is filled with clear water, and the pork strips are put into the fire to boil, and then the floating foam is removed.

2) add ginger and onion, press a bamboo strainer on the top, add material A (add 2g of soy sauce in winter) and spice bag, and simmer for 4-5 hours.

3) Don't take the meat out immediately after it is marinated, just keep it on low fire for 4-5 hours.

Fourth, technical points

1) Pigs that have been raised for about 2 years should be selected, and the meat has less water content and strong flavor. Pork belly is the most common part of the material selection.

2) Use sugar in summer and add soy sauce in winter: the process of marinating is also a process of coloring meat, and the coloring formula is different in winter and summer. Only use sugar color in summer and add some soy sauce in winter.

3) The fat oil is like a pot cover, and the aroma gathering effect is good: after the meat is marinated, it can't be taken out immediately, and it should be kept on low fire for 4-5 hours. This is the key step to make the meat fat and fragrant. In this process, because the temperature of the wax juice becomes lower, the fat oil mixed into the soup gradually condenses into a layer of flocculent oil with a finger thickness, floating on the top of the wax juice, just like covering it with a thick quilt, which not only plays a role in heat preservation, but also makes the meat flavor absorbed by the wax juice not volatilize and lose, and "drill back" into the meat again.