1. Divide the whole piece of pork into small pieces, heat it in a wok, put the pigskin on the wok to scald the pig hair, or blanch the pigskin slightly.

2. Boil the water in the pot, and add spiced powder, ginger slices, star anise, fragrant leaves, dried peppers, prickly ash, rock sugar, Erguotou, soy sauce and salt. ...

3. Put the pork in the cooled sauce soup, seal it with plastic wrap, put it in the fresh-keeping layer of the refrigerator, and take it out after 24 hours.

String one end of the meat and hang it in a ventilated place to dry, usually only for one week.

5. Take off a piece of wind-blown meat, add pepper and stir fry. It tastes delicious.