Main ingredients: 2500 grams of pork sitting buttocks, 100 grams of ginger.

Seasoning: 50 grams of white wine, 10 grams of refined salt, 20 grams of pepper, 10 grams of cinnamon, 40 grams of star anise, 20 grams of licorice, 40 grams of five-spice powder, 2000 grams of soy sauce, 150 grams of sugar.

Method

(1) soy sauce, sugar, white wine, salt, pepper, cinnamon, anise, licorice, ginger, five-spice powder in the same pot, placed on the fire to boil until the aroma comes out, that is, from the pot into the porcelain pot to cool.

(2) the pork cut into about 500 grams of a piece (****5 pieces), into the cooled soy sauce in the covered marinade for 5-8 days, check once a day to check whether the soy sauce to submerge the meat, and use bamboo chopsticks to turn the meat, to the skin and the lean meat was crimson and then fished out, drying, and to be 10 days, it can be taken down.

(3) Steam the meat in a cage over high heat, cut into thin slices and plate it.?

500 grams of pork leg, 500 grams of soy sauce, a few peppercorns, 10 milliliters of cooking wine, a few spices, cinnamon 1 small piece of fresh ginger 1 small piece of fresh ginger, 1 white onion, sugar 5 grams.

(1) Wash fresh ginger and cut into thin slices.

(2)Wash the pork leg, drain, cut into 3 cm wide, thick long strips, put in a large bowl, pour soy sauce, put cinnamon, pepper, daco and fresh ginger slices (half), soak for a day and a night, fish out the strips of meat, string the strips of meat with a thin rope, hang them in the vent and blow them until the meat is dry and hard and the meat is reddish in color.

(3)Wash the onion, longitudinal split, and then cut into 6-centimeter-long segments, to be used.

(4) will be blow-dried soy sauce meat in the basin, the top of the onion, fresh ginger, add wine and sugar, placed in a pot, placed on a high fire steamed, removed to cool, cut into thin slices, yards in the plate can be eaten.

Pork 15 kilograms of ribs chicken wings or legs

Accessories

Superior soy sauce 3.2 liters of 52-degree white wine 250 ml of white wine 100 ml of sugar 100 grams of ginger a large piece of monosodium glutamate

Anise coriander moderate amount of minced garlic in a small dish

1. pork, preferably more lean and less fat legs fine meat cut into thin slices of long strips, ribs chopped blocks without chopping. Not chopped

2. soy sauce 1.6 liters of two barrels, 52 degrees of white wine 250 ml, Shaoxing yellow wine 100 ml, 100 grams of sugar, 5-6 cloves of garlic chopped, ginger a piece.

3. Ginger cut into julienne, garlic minced garlic, four or five leaves, three or four anise, such as rosemary can be added to the appropriate amount. Simmer the spice juice in a bowl of boiling water and add it to the soy sauce.

4. Mix all the spices well and add a spoonful of monosodium glutamate (MSG) and mix well, the marinade is OK.

5. Put the thinly sliced pork, chopped ribs and chicken wings into the marinade pot and soak for three to four hours, turning up and down several times during the marinade.

6. Use scissors to poke a hole in one end of the marinade, penetrate the binding rope, tie a knot and hang it on a bamboo pole, in the sun for three to four days, the night can be collected, covered with plastic film, and continue to separate from the sun during the day.

7. Sun three or four days later, transferred to a cool, ventilated place, continue to dry for more than ten days, can be put away and placed in the refrigerator for freezing and preservation, eat as you go, thawed and put into the plate steamed, steam over high heat for 12 minutes can be served, eaten thinly sliced on the plate.

8. The flavor is unique, the sauce is rich, sweet and delicious, a good wine!