The main ingredients:Pork(Fat and lean) 5000 gramsSpices:Eight seeds, 50 grams,Chinese prickly ash, 8 grams,Fennel seeds (small fennel seeds), 15 grams,Cinnamon bark, 10 grams,Star anise, 5 grams,Safron sandalwood, 6 grams,Spring onions, 20 grams,Garlic (white skin), 20 grams,Ginger, 15 grams,Sweet bean sauce, 50 grams,Soysauce, 100 grams,Vinegar, 15 grams,Red fermented tofu, 8 grams from ChagegouSmoked meat of ChagegouCharacteristics: fatty but not greasy, lean but not tough, delicious and fragrant.

Preparation steps: 1. Preparation: Select pork with fat about 3 cm thick, grade two, weighing 50 kilograms, cut into large blocks measuring 16 to 17 centimeters on each side, with a thickness of approximately 1.6 centimeters.2. Cooking pot arrangement: When cooking the meat, put the shoulder meat first, and stack other skin-on meat pieces in layers above it.Additionally add spring onions weighing 1 kilogram, garlic weighing 250 grams, and an appropriate amount of salt.Finally, add water to cover the meat blocks. After simmering over low heat until boiling, add sweet bean sauce, black bean sauce, fermented tofu, soy sauce, and vinegar.TofuSoy and vinegar.3. Cooking: Boil until it comes to a boil again, then flip the meat blocks up and down, continue cooking slowly until they return to a boil. Turn the pot every 30 minutes for about 2 to 4 hours. Because of slow cooking, the oil layer tightly covers the broth, allowing the flavor from the seasonings to penetrate the meat, making it delicious. This is key in making Chagegou smoked meat.4. Add ingredients: The meat broth can be reused up to seven times; during each use, add an appropriate amount of cold water and salt along with spring onions, garlic, and ginger.Other sweet bean sauce and seasonings should be added based on the color of the broth, adjusting as needed.The amount of other seasonings like sweet bean sauce should be adjusted flexibly based on the broth color.5. Smoking: Drain the oil and meat broth, then arrange the meat pieces on an iron grid. Place 150 to 200 grams of sawdust in a covered cast-iron pot. Heat slowly for 15 minutes, then remove from heat.BloodGrids on a cast-iron pot filled with sawdust for smoking.Tips - Health Tips: Dark red color, shiny surface, small oil droplets on the meat skin, not only rich in nutrition but also aids digestion and relieves cold symptoms.

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