2, production: in the selection of materials, choose pig hind leg lean meat, and strive to be fresh. Raw meat must be stripped of fascia, broken bones, etc. Then divide the lean meat into soft and hard groups, each with 400g. Put the lean meat blank on the chopping block, beat it repeatedly with a wooden pestle, and add glutinous rice flour paste (glutinous rice flour with appropriate amount of water) and salt. When beating, the force should be even and rhythmic, turn the meat blank repeatedly, and remove the fine fascia while beating until the meat blank is beaten into a gelatinous paste.