(Main Ingredients and Sides)
Pork Pork 750g
Small Onion Knot 10g
Ginger Slices 10g
Soy Sauce 40g
Vinegar 20g
Fine Salt 5g
Aniseed 3
Cumin 10pcs
Peppercorns 15pcs<
Tea 15g
Rice Potpourri 100g
Brown Sugar 15g
Clear Soup 150g
Sesame Oil 15g
(Cooking Methods)
1. Choose a piece of quadrilateral pork, use an iron fork to fork into the lean meat, roast the skinned side on the stove fire until bubbling, remove, and put into rice water. Soak for 15 minutes, scrape the burnt skin and wash with water.
2. pot into the broth and meat, boiling skimmed foam, anise, cumin, pepper into a gauze bag tied mouth, and salt, small onion knots, ginger into the pot, change to a small fire, stewed until the meat is rotten, fish out to be used.
3. With an iron pot, put into the broken potpourri, tea, brown sugar, and mix well, put a grate on top, put the meat on, skin side up, cover the pot with a good lid, with a strong fire, to be the pot smoke, smoked out the flavor, away from the fire stew until the smoke dissipates. Meat cool knife, first divided into four large pieces, and then cut into 0.6 cm thick slices, neatly arranged into the dish, pouring soy sauce, vinegar, sesame oil that is.
[process key]
1. Iron fork must be forked into the middle of the lean meat, and then cut the fork eye closed. If the fork into the fat meat, the fork eye is difficult to close, cut out the meat is not beautiful.
2. The skin of the meat must be roasted to blistering, easy to cook, good taste and easy to digest.
3. When the meat is stewed, it can be penetrated once inserted with chopsticks. The meat should not be stewed too much, otherwise it will not be easy to form after smoking.
4. When smoking, the skin should be facing up and the meat should be facing down, so that the flavor can be easily absorbed into the meat. Because the meat is rotten, the flavor is easy to enter, so the smoking time should not be too long.
[Characteristics of flavor] 1. This dish is made because of smoke, like clouds and mist, so it gets this name. 2. The finished dish is brownish-yellow skin, bright like pan slightly red, emitting a rich tea fragrance, the meat is crispy, fat and not greasy.