Changchun sauced meat

Sauced pork in Changchun is a special food in Changchun, which has the characteristics of not greasy fat, not firewood, bright color and delicious taste. The temperature of Changchun sauce meat is below 30 degrees Celsius, and it can be stored for a long time without deterioration. Changchun Sauced Meat Material: main ingredient: 1000g pork belly. Ingredients: onion, ginger and garlic 15g each, soy sauce 200g, refined salt 20g, sugar 15g, cooking wine 10g, angelica dahurica, kaempferia kaempferia, clove, tsaoko, dried tangerine peel, cinnamon, fennel, galangal, cardamom, Amomum villosum, pepper and star anise 2g each. Cooking method of Changchun Sauced Meat: 1. Cut the meat into two pieces, soak it in water (hot water in winter, warm water in spring and autumn, cold water in summer) for 20 minutes, and then scrape the hair and dirt off the skin with a knife. After the pot is boiled with water, put the meat into the pot, fish it out when it is boiled, and then wash it in cold water. 2. Put water, soy sauce and all seasonings (sugar-free) into the pot, put the meat into the pot, add the cooked saltpeter, and cook it with low fire for 1 hour and 40 minutes. 3. Take out the cooked meat and put it on the grate of the fumigation pot, put sugar in the grate, cover it, heat the fumigation pot until the sugar burns and emits thick smoke, and smoke the meat (not smoked in winter).
Reprinted with attribution： https://cnlocality.com/(Chinese Specialty Products)