2, raw material processing, choose pig boneless ribs and abdominal skin meat (lean meat should not be too much). If you choose the front leg meat, if the lean meat is too thick, you should trim it properly and keep it about 2 cm.
3. The ratio of water to meat is about 2∶ 1, and all the meat pieces are immersed. Boil the meat in boiling water for about 35-55 minutes. Add fresh onion and chopped ginger (wrapped in a cloth bag) when precooking. Cook until the skin becomes soft and sticky.
4, colored and fried, cooked meat immediately colored and fried. Wipe the moisture on the skin surface first, and then apply a layer of caramel coloring liquid, which is made of yellow wine, maltose and sauce. Fry in an oil pan at 200 ~ 220℃ for about 1 min, and take out. The skin is reddish brown, wrinkled and crisp, and the lean meat turns yellow.
5. Immediately after slightly filtering the oil, put it in cold water to cool for 1-2 minutes, and take out the slices. Pay attention to the skin down when frying, and turn it gently in the middle and late stages.
6. Re-frying: fry the meat pieces in an oil pan at 180- 190℃ for 30-50 minutes, stir constantly, and then fry until the meat pieces are slightly yellow. After filtering oil, cool with cold water 1 min, and immediately take it out and can it.
7. Preparation of soup: Cook the soup in a jacketed pot for 5 minutes, and add rice wine and monosodium glutamate before taking out. Filter with 6-8 layers of gauze for later use.
8. Canning and pouring juice: When canning, the meat pieces should be arranged in turn. The skin should be upward, with a small piece of meat at the bottom, and the fat and thin should be evenly matched.
9, exhaust seal, vacuum. The central temperature in the tank is 60-65℃. The sealing is completed by the can sealing machine.
10, sterilization and cooling, and the finished product can be produced after passing the inspection.