Formula (calculated by 10kg pork belly)

Seasoning: 50 grams of Zanthoxylum bungeanum, 30 grams of star anise, 30 grams of cinnamon, 20 grams of Alpinia officinarum, 20 grams of Amomum tsaoko, 20 grams of Angelica dahurica, 0/0 grams of Kaempferia Kaempferia/Kloc, 0/0 grams of fennel.

Accessories: soy sauce 1.5 kg (or Redmi 200 g) salt 200 g.

Processing technological process

1. Raw material treatment: select streaky pork with skin, remove hair roots, cut into long squares of about 15cm, weigh about 250g, cut a knife in the middle, and wash for later use.

2. Wrap the washed pigskin with syrup and fry it into tiger skin for later use.

3. Add about 25 kg of clean water to the pot, wrap 50 g of pepper, 30 g of star anise, 30 g of cinnamon, 20 g of galangal, 20 g of Amomum tsaoko, 20 g of angelica dahurica, 0/0 g of kaempferia kaempferia/kloc, 0/0 g of fennel, put it in the pot, boil it over low heat, and add soy sauce for one hour.

When you eat it, you can slice it or block it.