Ingredients: pork, scallions, ginger, cooking wine, pepper, anise, chili, cinnamon, sesame leaves, grass fruits, sugar, Pu-erh tea.

Methods:

1, ready to good pork, cut into 10 cm square pieces, and then tied up with cotton thread, ready green onion and ginger spare.

2, the pot poured into the appropriate amount of cold water, put the pork in, add onion and ginger, and then pour into the appropriate amount of wine to fishy, large fire boil and then turn to medium heat, this time the pot will be floating foam, be sure to beat the foam in time, until the foam clean, and then cook for about 10 minutes.

3, fish out of the meat on a plate spare, and then prepare stew meat seasoning: 2 tablespoons of sugar, the right amount of peppercorns, daikon, cinnamon, sesame leaves, ginger and grass berries spare.

4, you need to stir fry sugar color: 2 tablespoons of oil add 3 tablespoons of sugar, the whole small fire, until the amber color as shown in the picture of the color, and then add a little bit of water to stir evenly is the color of sugar.

5, directly to the pot to add the right amount of water to boil, put the blanched pork into it, add pepper, dashi, cinnamon, grass nuts, ginger and a chili pepper, and then add the right amount of salt, and then cover the lid and simmer for 2 hours.

6, in these two hours, you need to do a large fire boil and then turn to medium-low fire and then to cease fire, and finally stew. In the process of cooking to do "3 turn 5 buckle", that is to say the whole meat to give it three times, press down five times, to do the front of the meat turned to the back, the upper side turned to the lower side, the left side turned to the right side, and there must be no overlap. The cooked meat should soak in the broth for at least four hours.

7, 4 hours later, take out the meat to control the dry soup spare. Prepare the appropriate amount of pu-erh tea and sugar standby, start to smoke.

8, dry pot into a piece of tinfoil, tinfoil on top of the prepared Pu'er tea and sugar, give them a good mix and spare.

9, put a grate or cage drawer, put the pork on it.

10, cover the lid and then open the fire, the pot began to smoke after timing one minute, and then quickly turn down the fire, the lid of the pot on the ventilation holes plugged, the hood open, and then smoked for three minutes off the fire time can be.

11, three minutes later, bacon is ready.

12, with this method to do out of the bacon, trembling, bright light, beautiful color golden, meat skin glittering with crystalline grease, color and flavor, smell flavorful, eat up mellow delicious, aftertaste. When you eat it, remove the rope binding the surface, and then take a piece and cut it into slices.