2. Wash the bought pork with water, dry the surface with a dry cloth, and finally dry the pork in a cool and ventilated place for one night. (Mainly let the pork air dry)

3. Take a large container (depending on the size of the pork, it must be able to hold the pork), add a proper amount of soy sauce, and the ratio of sweet noodle sauce is 2: 1. If you like barbecued pork, you can also change the sweet noodle sauce into barbecued pork sauce. Pepper, aniseed, and finally stir the sauce evenly.

4. Put the air-dried pork into a container, spread the sauce evenly on the surface of the pork for pickling, and then seal the container and put it in the refrigerator for 3 or 4 days. If you like heavy taste, you can leave it for about a week (but the time cannot be too long, otherwise the taste of pork will become unimaginable salty and bitter).

5. Take out the marinated pork and air-dry it in a ventilated and sunny place for 2 or 3 days until the pork is dehydrated and the sauce meat is ready.

6. You can stir-fry with sauce meat or steam it directly, which is very delicious. The sauce meat that you can't finish can be wrapped in a fresh-keeping bag and put in the refrigerator.