How to make soy pork

1. Use tender pork weighing 30 to 35 kilograms as raw material. Cut off the elbow of the whole piece of white meat, remove the bones, and cut it into 25 cm long pieces. Cut off the residual hair and blood stains on the meat pieces 16 to 18 cm wide, put them into a cold pool and soak them for 8 hours, then take them out and place them in a boiling water pot. Add the auxiliary ingredients (except wine and sugar), and remove the oily impurities from the soup noodles at any time. Take it out in about 1 hour, wash the meat with cold water, skim the soup in the pot with oil, take it out, filter and set aside.

2. Place bamboo strips or bones on the bottom of the pot to prevent the meat from sticking to the bottom of the pot. According to the hardness of the meat pieces (put the hard ones in the middle), place them one by one in the pot with appropriate tightness. Leave a 25 cm diameter soup hole in the middle of the pot. Pour the original soup into the pot until the soup is level with the meat, and cover it. Good lid.

3. Boil over high heat for 1.5 hours, then cook over low heat for another 1 hour; in winter, boil over high heat for 2 hours, then increase the time over low heat appropriately.

4. 15 minutes before serving, add wine and sugar, pour the soup on the meat with a spoon, and simmer for 0.5 hours before serving. It is the finished product. When taking it out of the pot, use a spatula and a spoon to take out the pieces of meat sequentially and put them into a plate, and then apply the soup in the pot to the meat in two batches. Place in the refrigerator to freeze for easy storage!