1. Scrape the hind leg pork or fat and skinny meat and cut it into three pieces. Boil it in boiling water to remove the blood and scoop it up.

2. Put the wok on high fire, add lard and crystal sugar residue, stir-fry until the sugar residue melts and bubbles (not too deep or too shallow), add onion, ginger, refined salt, soy sauce, Shaoxing wine, etc. At the same time, put pepper, pepper, star anise, Kaempferia Kaempferia, Tsaoko and cinnamon into a spice bag made of clean cloth, put it in a pot and boil it.

3. Boil the pork in the brine, then use low fire to marinate the meat until it is fragrant and rotten. When eating, cut into pieces and pour in a little soy sauce and sesame oil.