Fumigation and incineration practice

Practice is extremely simple, but learning to do it is extremely difficult.

Simply put, as long as the raw materials such as pig's head meat are washed with hot rosin water, then washed with clear water, then the whole pig's head is put into a large iron pot filled with old brine, and new spices such as pepper and star anise are added into the old brine, and the rest is stewed in a large coal stove or stove.

The difficulty is that everyone can wash the pork and stew it in a pot, but where can ordinary people find a big coal stove? What's more, it's a century-old marinated soup with rich fragrance, and only a shop specializing in smoking and barbecue can make the best finished product.