Pork 100 kg sugar 7 kg monosodium glutamate 0.2 kg salt 0.7 kg soy sauce 7 kg onion 2 kg liquor 1 kg ginger 0.8 kg aniseed 0.63 kg clove flour 0.037 kg dried tangerine peel 0.0 1.025 kg sodium nitrate 0.05 kg sodium benzoate 0. 1 kg.

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1. Material preparation: select lean pork hind legs and cut them into blocks. Put onion, ginger, clove noodles, aniseed, dried tangerine peel and cinnamon into two cloth bags respectively, and tie the bag mouth tightly to cook.

2. Boiling: add1.2kg of water and nitrate to each kilogram of meat in the pot, and cook the meat for about 30-40min until the meat is completely bloody.

3. Slice: Take out the meat, trim the surrounding edges, and cut into diced meat with the width of 1 cm along the shredded pork.

4. Stir-fry: skim the oil slick, pour in diced meat, salt and two material bags, stir-fry for 20-30 minutes, take out the material bags, add sugar, stir-fry for 20-30 minutes, and add wine and monosodium glutamate until the soup is dry.

5. Baking: spread the diced meat out of the pot on a sieve, put it in an oven, keep the oven temperature at 80 ~ 90℃, bake for 2 hours, turn 1 time, and bake for 2 hours until the diced meat is dry.

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Pork should not be eaten, especially fat. Eating more will help the body warm up, make the body fat accumulate, make the body fat, or raise blood lipids, which will lead to atherosclerosis, coronary heart disease, hypertension and so on. Therefore, patients with obesity, hyperlipidemia, coronary heart disease and hypertension should use it with caution or taboo.