1. Raw material processing. Choose about 5 kg of pork leg. Clean and cut into short pieces. Take 3% (by weight of meat) dried shiitake with foam.
2. Cook. Peanut oil 3% (by weight of meat, the following same) into the pan heat, add 1% fried ginger moment, add 10% soy sauce, mushrooms 3%, water 50%, salt 0.6%, onion 5%, fennel 0.5% 4% of rice wine, cook for 30 minutes under mild fire, then filter and add 0.2% MSG.
3. Cook meat. Put the meat strips into the pot and add the appropriate amount of water. Cook with high heat first, and then use a small fire to boil. When the meat is stiff, cover it with a slow fire for 2 hours.
4. Oil, add ingredients. Fill the pot with the appropriate amount of water, continue to cook the meat, repeat the oyster sauce, add water, until the pot of oil is almost depleted, add the previously boiled ingredients solution for the soup. If the meat is not rotten but the water is dry, add a little water and continue to cook until the meat is rotten. When the soup is finished, the firepower must be fierce.
5. Fry pressure. Cook with slow fire and fry the meat pieces at any time with a shovel to fully separate the meat fibers.
6. Fry dry. Diligently stir and dilute with a small fire, so that all loose meat fibers, the color gradually becomes golden yellow, that is, the moisture content of 17% of the mushroom dried meat.
2. Cook. Peanut oil 3% (by weight of meat, the following same) into the pan heat, add 1% fried ginger moment, add 10% soy sauce, mushrooms 3%, water 50%, salt 0.6%, onion 5%, fennel 0.5% 4% of rice wine, cook for 30 minutes under mild fire, then filter and add 0.2% MSG.
3. Cook meat. Put the meat strips into the pot and add the appropriate amount of water. Cook with high heat first, and then use a small fire to boil. When the meat is stiff, cover it with a slow fire for 2 hours.
4. Oil, add ingredients. Fill the pot with the appropriate amount of water, continue to cook the meat, repeat the oyster sauce, add water, until the pot of oil is almost depleted, add the previously boiled ingredients solution for the soup. If the meat is not rotten but the water is dry, add a little water and continue to cook until the meat is rotten. When the soup is finished, the firepower must be fierce.
5. Fry pressure. Cook with slow fire and fry the meat pieces at any time with a shovel to fully separate the meat fibers.
6. Fry dry. Diligently stir and dilute with a small fire, so that all loose meat fibers, the color gradually becomes golden yellow, that is, the moisture content of 17% of the mushroom dried meat.
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