2 pounds of hunchback meat;

Today's auxiliary ingredients

water, peppercorns, cumin, 1 green onion, ginger, sweet noodle sauce, soy sauce, icing sugar, salt, cooking wine;

Optional: daikon, dried chili peppers, cinnamon, sesame seeds; (can be put or not)

Production method

1, divided into 4 taels of meat in 1 piece. clean, boiling water blanching pot for 5 minutes, pour out the water;

2, the pot re-introduced 3 pounds of water, add 2 tablespoons (drinking spoon spoon) pepper, 1 spoon cumin, green onions, 4-5 slices of ginger, 4 tablespoons of sweet noodle sauce, 5 tablespoons of soy sauce, 30 grains of rock sugar, half a flat spoon of salt, boiled and put the meat, less than half a bowl of cooking wine, large fire boil to a low fire stew for 80 minutes;

3, use chopsticks to tie the meat out with a knife and cut in half, the peppercorns, cumin, ginger, ginger, etc. with a funnel leak out, cut the meat back into the pot, open into a large fire stew for 5-7 minutes, broth tighten to close the dry;

4, the meat out of the pot to dry the system for 4-5 hours, put into the refrigerator to ice a little bit and then take it out to thinly sliced;

5, with the yesterday's big pancake and sauce, shredded green onions, delicious bacon pancakes are ready!

1, peppercorns and cumin must be put;

2, bacon can not be too salty;

3, bacon drying can not be covered with plastic wrap, etc., to the meat in the vapor dissipation;