When selecting meat for Liuweizhai sauce, generally choose thin-skinned meat essence, neither fat nor thin, and cut it into pieces with a width of 15 cm and a length of 24 cm. Then, soak the cleaned meat in cold water for 8-9 hours to remove blood stasis; Take out the drained water and boil it for 1- 1.5 hours; When cooking, add seasonings such as 1.5 kg of salt to every 50 kg of meat; After initial cooking, take out the meat, remove the oil from the soup, put the meat into a pot, add a gauze bag filled with spices such as cinnamon, star anise, fennel, pepper, ginger, Amomum villosum, cardamom and fragrant leaves, cover the pot cover tightly, and add the soup to cook; After cooking, put the meat in a big plate to cool, and then wipe the soup on the skin with a brush, and it becomes a finished product.