White Sugar Smoking Tips: Choose white granulated sugar, master the fire.

Compared with sugar, white granulated sugar to be much more delicate, heat evenly, in terms of fire, in fact, we can make the process, first put other materials to 15 minutes of smoking time, for example, we can subdivide the process to 5 minutes a stage, in the first 5 minutes of preheating on a small fire, the second, ten minutes, medium fire, in order to pot of thick smoke as a warning, there are thick smoke then you can lower the temperature, do not lower the sugar is carbonized, bitter out, there is already a bitter taste, we can cook, add ginger, vinegar, to cover up the bitter taste.

Sugar bacon practices (for reference only):

First of all, the meat will be bought to scrape the stubble, impurities, washed, trimmed into square shape, up and down with salt, wine and other seasonings rubbed well rubbed through the container into the marinade for a certain amount of time, and then set the pot on the fire, put the meat and marinade seasoning with the pot, under the soy sauce and the right amount of water. The first thing you need to do is to make sure that you have the right amount of water and the right amount of soy sauce in the pot.

With a large iron pot, the bottom of the pot spread on the sawdust, sprinkle tea, sugar, on the wire mesh, more on the row of whole onions, onions on the meat, meat skin up, cover the lid of the pot, in the pot under the fire, the first with a large fire to the smoked material burned up smoking, because of the reduction of firepower, smoked for about more than 10 minutes, the meat can be out of the pot after coloring, a little cooler, brush with sesame oil, cut into thin slices, served on a platter.