2. Pickling: Add salt, phosphate, nitrite and ice water to the cut pork pieces, stir them evenly according to a certain proportion, and marinate them together at low temperature. Generally, they are marinated for about 24 hours. During the marinating period, they can be stirred for five or six times to make the meat pieces fully absorb water.
3. Boiling: Boil the marinated pork pieces in boiling water, pay attention to stirring during the boiling process, and skim off the floating foam on the surface. Cook them until they are ripe in May or June, and put them at low temperature for later use.
4. Dicing: Cut the cooked and cooled pork into diced meat of a certain size, generally 25px3.
5. Burning to taste: add the diced meat into the special white soup according to a certain proportion, add salt, sugar, maltodextrin and pigment, turn and cook, add spices and white wine when the marinade is still half, control the temperature, time and heat, add the remaining small materials such as monosodium glutamate when the marinade is quick-drying, and stir evenly until the soup is completely absorbed by the meat pieces.
6. Drying and baking: Take the fried diced meat out of the pot and spread it on the wire sieve. Try to spread it evenly and don't pile up together. Then put the wire sieve in the drying room for baking, keep the temperature of the drying room at about 70℃ for 3-4 hours, and turn it over several times during baking to make the baking uniform. When the baked product is dry, take it out and spread it at a constant temperature for 24 hours, so as to make the water in the diced meat permeate outwards and regain moisture. Then continue to bake the diced meat at 100℃ for 2-3 hours until the product is dry inside and outside and the moisture content is about 20%.
7. Cooling the finished product: put the baked dried meat at room temperature, and then package it to get the finished product.