2. Seasoning: soy sauce 300g, liquor 10g, monosodium glutamate 25g, ginger 25g, onion 150g, spiced powder 20g.

3. Material selection and dicing: fresh lean pork is selected and cut into 500g cubes.

4. Boiling and slicing: put the pork in a white water pot, cook until it is 70% mature, take it out, wash it to remove blood stains and impurities, and then cut it into pieces 4 cm long, 3 cm wide and 0.5 cm thick.

5. Boiling brine: put pork slices and seasonings into a boiling pot, boil brine 1 hour, and turn the pot every 15 minutes/time.

6. Drain water and cool thoroughly: take out the cooked pork slices, drain the soup and cool thoroughly to get the finished product.