Generally, dried sauced meat is salty. Before processing, it can be soaked in rice for about 1 hour, and then steamed directly (the cooked meat is not as delicious as the steamed meat, so the flavor inside the meat "runs" into the soup during the heating process) for 40 minutes (the time is adjusted according to the size of the meat, generally it is boiled on high fire and steamed on medium fire 10- 10).