Seasoning: 800g of sugar, 75g of liquor, 500g of fish sauce, 0/25g of egg/kloc, 0/0g of pepper/kloc.

1. Slice: Slice the pure muscle with a meat cutter.

2. Pickling: then put the seasoning mixed in advance according to the proportion of ingredients into the box to mix with the meat slices, marinate for half an hour and then spread it.

3. Drying and dicing: placing on a bamboo screen, drying in the sun or drying in the sun, cutting into cubes of 10 cm, and baking with yin fire to obtain the finished product.