How to make a good video of the home-cooked practice of Weishanba meat bait

The following is the practice of Weishanba meat bait:

1, the processing of bait silk should be carefully made by selecting the famous "Huangpigu" rice in Weishan, after screening, selecting, soaking, steaming, frying, pressing and cutting. The bait silk is white in color, soft and sweet in taste, not crisp and sticky. It is best to eat processed bait silk in the morning. After a night and a few days, the taste was much worse.

2. In the processing of Ba meat, we should choose the elbow and pork belly of Weishan local pig, slowly roast them on chestnut charcoal fire until the skin is brown, soak them in rice washing water for one or two hours, scrape off the blackened skin, scrape them off repeatedly, put them in a local earthen pot, inject well water or mountain spring water, add some Weishan local ham and chicken, boil them over high fire, remove the froth and add ginger. When the lid is opened, the aroma is fragrant, the soup is thick and white but not greasy, and the meat is separated from the bone without going out of shape.

3. Boil the soup of the scalded bait until it rises sharply. Put the scalded bait into a big pottery bowl, scoop into the broth in the pottery pot, spread the pork chops with a spoon and put a hat on the bait, then add the seasoning such as refined salt, oil pepper, pepper oil (processed from the famous Weishan Dahongpao pepper), chopped green onion, garlic juice, pepper and pickles.