Cooking Steps

1. 

   Step1:1、 The production of bacon can be divided into three stages, i.e. preparation, cooking and smoking. A hundred catties of second-class meat with a fat of about one inch is selected and cut into five inch square chunks. The thickness is generally about one and a half inch. Ingredients in the first pot - 500g of big stuff, 400g of prickly ash, 300g of spices, 50g of cinnamon, 60g of cloves, 60g of sand kernel, 100g of green onion, 50g of ginger, 50g of garlic, 100g of sweet sauce - when cooking meat, first put in the fillet. Other meat pieces with skin are layered on the top; add proper amount of green onion, garlic and salt; add water to cover the meat pieces. Cook slowly, then put in sweet sauce, black sauce, tofu, sauce and vinegar. Turn the meat up and down after boiling. Continue to simmer on a low heat. Turn over every half hour. It will take about two to four hours. Because the meat is cooked slowly. The oil layer is tightly covered on the broth. The seasoning in the pot can be all into the meat. So the meat is delicious. This is the key to making Chaigoubao bacon. When smoking, drain the oil soup and put it on the iron grate. Put the cypress sawdust in the iron pot under the iron grate. Cover the lid of the pot and heat it for 15 minutes. Then you can get out of the pot. The bacon made in this way has the characteristics of color, fragrance and taste. It is deeply loved by the eaters. 2、 To make the meat, first boil it in boiling water, pull it up and cut into cubes, put oil in the pot and add some sugar, then stir fry the meat, finally add other seasonings into the water, boil it, then simmer it with a small fire until the meat is cooked thoroughly, and then start the pot and put into a bowl. 3、 Nutritional value: colorful meat is rich in nutrition and easy to absorb. It has the effect of replenishing skin nutrients and beautifying.