How to make Boshan Barbecue

Boshan Barbecue originated in Boshan area of ??Shandong Province. It is a unique traditional Han food with a long history, beautiful color, fragrant taste and healthy atmosphere. It has a history of more than 100 years. Now, I will share with you how to make Boshan Barbecue, I hope you will like it!

Characteristics of Boshan Barbecue

This unique famous food has beautiful color, fragrant taste and healthy atmosphere. Three colors in one: golden (pig skin), milky white (fat meat), and red (lean meat) three eye-catching colors. The skin is crispy and the meat is tender, not greasy in the mouth, delicious and fragrant with the fragrance of wood incense, and unique in style.

Add white sugar to hot barbecued meat and wrap it in fresh lotus leaves before eating. The meat is crispy and tender, fresh and delicious; cold barbecued meat is added with mung bean powder skin and eggs to make a soup, which is more delicious; in addition It can also make various cold and hot platters, stews, etc. How to make Boshan barbecue

Ingredients

100 kilograms of pork

2000 grams of salt

200 grams of pepper skin

Slaughter the live pig (60 kg is appropriate), remove the hair in hot water, split it in half, put the skin on in a cool and ventilated place to dry, then deboner and cut off the four legs Remove the suet from the bottom of the belly, cut into strips of meat 30 cm long and 5 cm wide, add salt and peppercorn skin, soak in water for about 40 minutes and take it out.

Then use a barbecue hook to hang each piece of meat to dry for 4 to 5 hours before entering the oven. Use smokeless fruit wood, such as apple wood, persimmon wood, soft jujube wood, jujube wood, toon wood, and pepper. Smoke and bake with wood (smoky wood and wood with fishy smell are strictly prohibited), the smoking time is 3.5 to 4 hours, and it's ready. ;