Seasoning: 30 grams of soy sauce, 2 grams of tea, 20 grams of salt, 15 grams of green onions, 10 grams of ginger, 5 grams of peppercorns, 5 grams of monosodium glutamate, 100 grams of sugar, 3 grams of sesame oil

Smoked meat (a) features: golden yellow color, smoke and aroma of rich, fat and not greasy, fresh and tasty. Smoked meat (a) practices: 1. processing: the sandwich meat scraping stubble, impurities, washed, trimmed into a square shape.

2. Curing: top and bottom with a mixture of salt, pepper, monosodium glutamate, onion and ginger, cooking wine rubbed well rubbed through, into the container marinated for about 30 minutes.

3. Cooking: pot rack on the fire, the meat and marinade seasoning together in the pot, under the soy sauce and the right amount of water, high heat to boil, skimming foam, simmering about 1.5 hours or more, until the meat reaches eight mature when the fish out, cool.

4. smoked: with a large iron pot, the bottom of the pot spread on the sawdust, sprinkle tea, sugar, on the rack wire mesh, more on the rows of whole onions, onions on the meat, meat skin up, cover the lid of the pot, in the pot under the fire, the first big fire to smoke the smoked material burned up smoke, due to 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