1. Boiling: boil nqaij npuas plab nyob rau hauv dej li 20 feeb mus rau 80 feem pua siav, tshem tawm thiab hlais cov nqaij ntshiv ob peb zaug, 7 mus rau 10 mm sib sib zog nqus (yog hais tias tob heev ua noj yuav deformation).
2. Marinade: Sib tov ntsev, suab thaj thiab tsib-scej hmoov zoo, RUB nyob rau hauv brisket nqaij thiab marinate rau 20 feeb.
3. Xim: lub maltose, Zhejiang vinegar, mov wine, dej tov thiab yaj, thiab ces lub plab nqaij nrog boiling dej drench daim tawv nqaij, los ntawm drench daim tawv nqaij kom pigskin xim. Tom qab ntawd muab cov ntaub ntawv nyoos yaj saum toj no tso rau ntawm daim tawv nqaij xim xim (tseem hu ua epithelial).
4. Plaub. Ci: ci brisket rau hauv qhov cub rau 15 feeb, tshem tawm, nrog ib tug ntsia thawv board (tus ntsia thawv rau ntawm lub me me qhov ntawm daim tawv nqaij) kom cov nqaij siav tsis tawm ntawm daim tawv nqaij, barbecue thaum daim tawv nqaij tsis blister. Tom qab ntawd muab lub brisket tso rau hauv qhov cub rau 15 feeb kom txog thaum daim tawv nqaij ci liab. Qhov zoo tshaj plaws rauv kub yog 160-200 degree .
