1. Ingredients: The main ingredient is 10 kilograms of pork. Additional ingredients include 200 grams of salt and 20 grams of Sichuan pepper.
2. Processing Methods:
First, select fuel-free fruit woods such as apple, persimmon, jujube, or camphor wood for smoking. Avoid using any smoky or strongly scented firewood. Use approximately 60 kilograms of lean pork. After slaughtering, remove the internal organs, cut the meat in half, eliminate the fat, and take out the bones. Dry the skin thoroughly. In spring and autumn, hang the meat for one day; in winter, extend it to two days. It's not recommended to prepare this during summer due to high temperatures. Once the meat is well-oiled, cut it into strips measuring 30 cm in length and 5 cm in width.
Next, marinate the pork strips with salt and pepper, then soak them in water for 40 minutes. After marinating, hang the strips on a barbecue hook and let them air dry for 4 to 5 hours.
Then, place the dried meat into a smoker and use smokeless fruit wood for grilling. The smoking process usually takes between 3.5 to 4 hours, until the skin becomes bubbly and golden brown.
3. Product Features:
The final product has an attractive appearance with a golden-brown skin, white fat, and red-brown lean meat. The skin is crispy and tender, while the flavor is fragrant without being greasy. It carries a subtle, aromatic scent that’s both rich and refined. This Boshan-style barbecue can be enjoyed directly as a snack or used in various dishes, either hot or cold. It's a traditional delicacy that highlights the natural flavors of the meat and the careful craftsmanship involved in its preparation.
The sauce is smooth and full of flavor with a slightly spicy texture lingering on the tongue, making it suitable for dipping, marinating, stir-frying, tossing or as a base for sauces.
Sauce Packets,Vegetable Salad Dressing Sauce,Bibimbap Garlic Chili Sauce,Chili Pepper Stir Fry Meat Sauce
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