1. Raw materials: 2500 grams of pork leg.

2. Seasonings: 300 grams of soy sauce, 200 grams of sugar, 3 tablespoons of white wine, 2 tablespoons of refined salt, 30 peppercorns, 1 piece of cinnamon, 5 fennel, 3 star anise cloves, 1 cup of water.

3. Mix the seasonings except the white wine and bring to a boil, let it cool and then pour in the white wine;

4. Cut the skinned pork shank into 2.5 cm wide slices strip. Soak it in cool sauce, it can be a casserole, a bowl, or a ceramic or stainless steel pot, but never use an aluminum pot;

5. After marinating in an airtight manner for 2 days, check the color and leanness of the skin. The color of the meat has turned dark red, take it out;

6. Thread the meat strips with thick ropes, hang them in a ventilated and cool place to dry for about 7 days, until the meat is oily;

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7. When eating, steam over water for 20 minutes, wait until cool, then slice and enjoy.