1. Cut the meat into strips of about 1 kg, scrape the hair off the skin, wash the blood and drain the water.

2. Rub the meat evenly with salt, marinate it for 1 ~ 2 days, and take out and drain the salt water.

3. Put the meat in a container and pour in the soy sauce (spices such as fennel, pepper and cinnamon can also be added to the soy sauce). The amount of soy sauce should be soaked in the meat, and it can be picked up in about 4 to 5 days.

4. Hang the sauce meat in the sun for a day until the surface of the meat is shiny and shiny, and then hang it in the shade to dry. This kind of sauce meat can be preserved for 3 ~ 4 months.