1. Stir-fry the rice in the pot first. Don't put anything in it, it's just dry frying. Stir fry and let it cool.

2. stir fry the salt. Stir fry and let it cool.

3. Cook glutinous rice. Usually just buy two cups of rice from the rice cooker. After cooking, put it in a jar with the previously fried distiller's yeast, salt and a little rice wine and stir it evenly (the jar must be washed and dried without getting wet). Cover it for three days before opening it.

4. after opening the lid, put in two large pieces of rock sugar, and then pour in rice wine, which can be put according to personal taste. You can put more if you like. If you put good wine, you will mix koji rice with glutinous rice. After the crystal sugar melts for about a day and a half, stir-fry some salt before adding it (I personally prefer to eat salty, and how much salt can be put according to your personal taste, which is generally delicious).

5. Buy your favorite meat and cook it in water without any seasoning. Let it cool after cooking, and there can be no temperature at all. After cooling, put it in a jar for pickling. Usually it can be finished in two or three days.