Hejian Smoked Meat

Hejian Smoked Meat

　　Hejian Smoked Meat

　　The production of smoked meat is generally divided into three stages: preparation, cooking, and smoking. During preparation, pork with about one inch of fat is selected

　　— around 100 pounds of second-grade pork — and cut into large five-inch square pieces, typically about one and a half inches thick. In the first pot, the following seasonings are added: star anise, Sichuan peppercorn, fennel, cinnamon, cloves, and cardamom. Other ingredients include green onions, ginger, garlic, and sweet bean paste. During the cooking process, the pork loin is added first, with other skin-on pork pieces stacked in layers on top. An additional two pounds of green onions, half a pound of garlic, and an appropriate amount of salt are added, followed by water to submerge the meat. Once it comes to a slow boil, sweet bean paste, black bean paste, fermented tofu, soy sauce, and vinegar are added. After boiling, the meat is turned over, then simmered slowly, stirring every half hour. The cooking takes approximately two to four hours. Because the meat is simmered slowly, a thick layer of fat forms on top of the broth, allowing all the seasonings’ flavors to fully penetrate the meat. This is the key to making the distinctive flavor of Qiaogoubao smoked meat. During the smoking process, the meat is drained of excess oil and broth and arranged on an iron rack. Beneath the rack, in the bottom of the pot, three to four ounces of cypress sawdust are placed. The pot is then covered and heated over a low flame for fifteen minutes before being removed from the heat. The resulting Qiaogoubao smoked meat features excellent color, aroma, and taste, making it highly favored by diners.

　　The meat has excellent color, aroma, and flavor, making it highly popular with diners.