Smoked elbow flower

Raw material formula: the standard for preparing the old soup is: 10 kg of clear water, 10 kg of granular salt, 4 kg of soy sauce (raw juice) and 50 g of monosodium glutamate (the concentration of the soup is about 15 degrees Pommel, the color is as light as soy sauce, and the taste is light with salt); 400g of Zanthoxylum bungeanum, 400g of aniseed and 200g of cinnamon (these three seasonings are put into a white cloth bag together, and changed every 10 times), 250g of fresh ginger (shredded), 150g of green onion (cut into pieces) and 150g of garlic (peeled), which are also put into a white cloth bag, and fresh ginger is changed every 5 times. After the soup stock is prepared, put it in the pot and heat it. Production method (raw material is pig elbow): 1. Boning: remove all the bones of pig elbow. 2. Washing: Scrape the blood dirt and sludge attached to the pork. Wash it in clean water. 3. Bundling: Use a fine white cotton rope to bundle each elbow meat with the skin outside. 4, cooked: put the bundled pork elbow flowers in 100℃ old soup to cook. Always remove the grease and blood foam from the soup when cooking. After the meat is cooked, the temperature of the soup should be kept at about 90℃. In the process of cooking, it is necessary to turn it up and down twice to make it cooked evenly. After cooking for 2 hours, remove the meat when it is cooked and rotten, control the soup, and cool slightly to remove the thread. 5. Fumigation: Put the cooked pork elbow flowers in a smoking drawer in a single row and put them into a smoking pot or stove. The smoke source is prepared by mixing 1.5 kilograms of white sugar (brown sugar, syrup and earth sugar) and 500 grams of sawdust, putting them in a smoking pot and burning the bottom of the pot with fire, burning the mixture of sawdust and sugar to make them smoke, and smoking them on the cooked pork elbow flowers to make the outer layer dry and discolor. Smoked for 20 minutes and taken out to obtain the finished product. Quality standard: Smoked color is even, brown, without peeling, and the taste goes deep into the meat, with moderate saltiness.
Reprinted with attribution： https://cnlocality.com/(Chinese Specialty Products)