1. Material selection and slicing: select fresh pig hind legs, remove fascia and fat, take clean lean meat, trim it neatly, cut it into rectangles, and then slice it.
2. Pickling: Put the pork slices in a wooden barrel, add fish juice, sugar, monosodium glutamate and spiced powder, and stir evenly until it becomes thick.
3. Drying: stick the marinated pork slices on the round tower, send them into the oven to dry, take them off after drying, and then cut them into cubes.
4. Baking: Put the dried pork pieces on the barbed wire and bake them into pieces of bright red dried pork, which is the finished product.
The method of stone code spiced roll
"Stone code and five spices" is a traditional snack in Longhai area of Zhangzhou. For a long time, every household must have spiced noodles to entertain relatives and friends during Chinese New Year holidays and happy events, which has become a traditional folk custom of Shijia Courtyard.
The main raw materials of "Ma Shi Wu Xiang" are: lean pork, starch, onion, refined salt, monosodium glutamate, sugar, spiced powder and so on.
The specific method of stone yard pork belly is as follows: first, cut the lean pork into small pieces and add appropriate amount of starch, chopped green onion, refined salt, monosodium glutamate, sugar, spiced powder and so on. Make it into a flame with a proper amount of water and wrap it into a strip-shaped "spiced blank" with a diameter of about 2 to 3 cm. When eating, first put a proper amount of oil in the oil pan, and after the oil is heated to 50% heat, put it in the "spiced black body" and fry it for 3-5 minutes. After the spiced strips turn golden yellow, they can be taken out, cut into small pieces and served with tomato juice or Chili sauce, sour radish slices and so on. Eat it while it is hot, crispy outside and tender inside, with a mellow and delicious aftertaste.
At present, there are no fewer than thirty or forty shops (stalls) making stone code spiced strips. The raw materials are basically the same, but the ingredients are slightly different, forming their own unique flavors.