Seasoning: 50g star anise, 8g pepper, fennel seed 15g, cinnamon 10g, 5g clove, 5g Amomum villosum, 6g nutmeg, 20g onion, 20g garlic (white skin), 20g ginger 15g, 50g sweet noodle sauce and 6550 soy sauce.

The characteristics of Chaigoubao bacon are: fat but not greasy, thin but not stuffed, fragrant and delicious.

Exercise:

1. Material preparation: 50 kg of second-class pork with a fat of about 3 cm is selected and cut into large pieces with a square of 16 to 17 cm, and the thickness is generally about 1.6 cm.

2. Potting: When using cook the meat, put the tenderloin first, and put other slices with skin on it in layers. In addition, add 1 kg green onion, 250g garlic and proper amount of salt. Finally, add water to the undercooked meat, boil it with low fire, and then add sweet noodle sauce, black noodle sauce, soy sauce and vinegar. ?

3. Boiling: after boiling, turn the meat up and down, continue to simmer and cook, turn the pot every 30 minutes 1 time, and cook for 2 to 4 hours. Because it is a slow fire cook the meat, the oil layer is strictly covered on the broth, and the seasoning in the pot can be put into the meat, so the meat tastes delicious, which is the key to making Chaigoubao bacon.

4. Feeding: Broth can be cooked for 7 times, with appropriate amount of cold water, salt, onion, garlic and ginger each time. Other seasonings such as sweet noodle sauce should be added flexibly according to the color of broth.

5. Fumigation: drain the oil soup, put it on the iron grate, put 150 to 200 grams of cedar sawdust in the iron grate, cover the lid, heat it with slow fire for 15 minutes, and then take it out.

Tips-health tips: the color is purple, bright and shiny, and the skin is covered with glittering and translucent small oil cells, which are not only rich in nutrition, but also have the functions of waking the stomach, dispelling cold and promoting digestion.