Sauced meat: 20 kg of two knives of meat (changed into strips of 12- 15), 300 g of salt, 0/00 g of wine/kloc, and 50 g of pepper.

Put it on the meat, marinate it for 3 days (turn it over several times), hang it out and blow dry.

Mix150g of brown sugar, 300g of sweet noodle sauce,100g of sweet wine,10g of chili noodles and 200g of soy sauce, and smear on the meat strips.

You can reduce the amount of salt, soy sauce and sweet noodle sauce according to your own taste.

Marinate in the jar for 2 days, turn it over several times, and then blow dry. You can eat it in about half a month. Cut the dried sauce meat into small pieces and store it in the refrigerator for thawing, washing and cooking for about 20 minutes.

The cooked sauce meat tastes authentic.