Puwufang sauced meat

Production method: 1. Selection of raw materials: Select the pig with thin skin and tender meat weighing about 50kg, and take its front and rear legs. Accessories are cinnamon, pepper, aniseed, onion, ginger, salt, red yeast, sugar, yellow wine, monosodium glutamate and so on. 2. Shave and scrape the pork with skin, cut it into 750 ~ 1000g cubes, marinate it with salt in the cold storage for one night, and then put it into the pot. 3. Boil it in white water for about 1 hour, take it out, rinse it with clear water, add salt to the original soup, skim off the blood foam, clear the soup, then put the meat in the pot, add cinnamon, pepper, aniseed, onion, ginger and salt at the same time, and boil it with high heat. 4. After boiling, add yellow rice wine and red rice, cook for 1.5 hours, add sugar, and turn down the fire. 5. Cook the meat until the soup is sticky, add monosodium glutamate when cooking, and coat a layer of sauce on the surface of the meat, which is the finished product. 6. Storage: Store in a ventilated and cool place for no more than 24 hours. In summer, you should eat and buy now, and it can be stored in the refrigerator for 3 days.
Reprinted with attribution： https://cnlocality.com/(Chinese Specialty Products)