Zhengding smoked bacon

Production process of bacon: ① Trim pork rib into a rectangle with a width of 14cm and a thickness of 2.5cm, wash it, mix it with salt and pepper, evenly rub the cell stains on the meat (about 2 hours in summer and 4 hours in winter), take it out, wash it, suck up the water with a cleaning cloth, then fork it into the meat with an iron fork, then put the skin down, bake it in the oven, and leave the fire after the skin is scorched. (2) Take a casserole, put a bamboo grate at the bottom, put chopped green onion and ginger slices on it, then add pork (skin down), add soy sauce, Shaoxing wine, crystal sugar, dried tangerine peel, pine nuts and water about 300g, cover it, put it on high fire and boil it, then move it to low fire for about 2 hours (depending on the degree of crispy meat), and take out the filtered soup. (3) put tea and sugar into an empty iron pan, put iron wire on the frame, put onion leaves flat on the winding, then put pork (skin up), cover the iron pan so as not to leak, and burn it on a big fire for a few minutes. Stay away from the fire when there is smoke in the pot, and then simmer for a while. When the meat is golden and fragrant, take it out, rub the skin with sesame oil, then cut it into 8 pieces (the knife distance is about 2.2 cm), then cut it into 16 pieces from the middle, keep it intact, and put it in the middle of the long waist plate. At the same time, take out the pine nuts in the casserole and put them on the skin. (4) When the bacon is changed into a knife, put the wok on a big fire, add oil, cook until it is half cooked, add seasonal green leafy vegetables, add salt, sugar and monosodium glutamate (keep the color green), take out the pan, and put the meat pieces at both ends separately.
Reprinted with attribution： https://cnlocality.com/(Chinese Specialty Products)