1 Ingredients: Ingredients: 10 kg. Accessories: 200 grams of salt, 20 grams of Zanthoxylum. 2 processing methods: Marinated, airing: pork strips add salt, pepper, soaked in water, marinated for 40 minutes. Then hang with a barbecue hook and let it dry for 4 to 5 hours. Grilling: The dried meat is brought into the oven and smoked with smokeless fruit. It is generally baked for 3.5 to 4 hours until the skin is foaming. 3 product features: beautiful color, golden skin, white fat, lean red brown. Skin crisp and tender, fragrant but not greasy, incense and quiet, unique. Boshan barbecue, can be eaten directly, but also can make dishes, both hot and cold.
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Finishing materials: Fuel-free fruit trees, such as apple wood, persimmon wood, jujube wood, camphor wood, etc., are prohibited from using smoked or odoriferous firewood. About 60 kilograms of fine lean lean pigs were used to slaughter, remove viscera, and chop a half according to the usual method, remove the suet, remove bones, and dry the epidermis. The time for hanging the skin is 1 day in spring and autumn and 2 days in winter. It is not suitable for making in summer. The well-oiled meat is cut into strips of 30 cm in length and 5 cm in width. 
Boshan barbecue processing technology