material
The main ingredient is moderate pork.
Seasoning star anise, pepper, cinnamon, fennel, Amomum villosum, cardamom, fragrant leaves and stock.
The practice of Liuweizhai sauce meat
1. When selecting meat, generally choose fine meat with thin skin, neither fat nor thin, and cut it into pieces with a width of 15 cm and a length of 24 cm according to the position;
2. Then soak the cleaned meat in cold water for 8-9 hours to remove blood stasis; Take out the drained water and boil it for 1- 1.5 hours;
3. When cooking, add seasonings such as 1.5 kg of salt to every 50 kg of meat;
4. After the initial cooking, take out the meat, remove the oil from the soup, put the meat pieces into a pot, put them into a gauze bag filled with spices such as cinnamon, star anise, fennel, pepper, ginger, Amomum villosum, cardamom, fragrant leaves, etc., cover the pot tightly, and put them into the soup stock for cooking;
After cooking, put the meat in a big plate to cool, and then wipe the soup on the skin with a brush, and it becomes a finished product.