The first stage ◇ Dry the pork shoulder to keep it dry, soak and inject homemade smoked spice brine for 24 hours ◇ 3kg of pork shoulder must be salted and brine injected into the meat so that the pork shoulder is tasty inside and out ◇ After soaking in brine for 24 hours, wipe off the water, rub the smoked liquid on the surface, vacuum pack and cook at low temperature for 24 hours second stage ◇ After the low-temperature cooking is completed, wipe off the water, rub the smoked liquid on the surface, and then evenly spread Western-style comprehensive spices ◇ Humidity 30%, steaming and baking at 125°C for 1.5 hours, to achieve the effect of crispy spices on the outside and tender inside ◇ Two-stage long-time cooking, vacuum cooking and low-temperature steaming and roasting, the effect of large pieces of pork is good, and a variety of techniques are applied