1. Pour soy sauce, rice wine and sugar into a pot, then add spices and sugar. Boil and stir until sugar is dissolved. Add the ergui. Turn off the heat and wait until it is completely cool.

2. Pour the cooked sauce into a large bowl and make sure it is completely cooled before adding the pork sauce.

3. Cut the panko into strips, 800g each, and scrape repeatedly with a knife.

4. Add the meat to the sauce, cover with a plastic bag and keep the sauce for 3 days. Remember to roll once a day.

5. Take off the meat after three days and hang it in the sun or a cool place. The cooler the temperature, the better.

6. Let it dry for about 7 days. Put the jerky into a plastic bag and keep it in the refrigerator. The faster the better. Of course, if the temperature is low, it can dry again.