1. You can make your own spicy dried pork at home. Boil the water in the pot, add the pork and cook until it bubbles. Pick up the pork, rinse it, drain the water, put the pork in the boiled salt water, and then turn to low heat for about 20 minutes. Stir-fry until the surface is slightly yellow, then add Chili powder, pepper powder, spiced powder and cumin powder. Add pork strips, stir-fry until the surface is slightly dry, then add soy sauce, sugar and salt, and continue to stir-fry until the water is dry. (If it is fresh brine that has never been used, you don't need to add soy sauce and salt. If it is used brine before, just add soy sauce and salt).

2. Pour a tablespoon of salad oil into the pot, stir-fry pepper, ginger, dried pepper and bay leaves on low heat until the fragrance comes out. Add the second layer of meat (let the vendor cut it into wickers) and stir-fry over high heat until the meat turns white. Add rock sugar and stir-fry until the pork is slightly yellow. Add soy sauce and stir-fry, then add rice wine and stir-fry, add the halogen bag, add water to boil, cover the lid and turn to low heat for about 30 ~ 40 minutes. Open the lid of the pot and collect the soup until it is slightly wet. Don't dry it. Add the prepared seasoning, stir well and turn off the heat. Spread the pork strips flat on the baking tray and bake at 150℃ for 30 minutes. Pork strips in the oven, the soup is drier, and it tastes more salty and delicious. This dish can be eaten directly to the seventh step. There is no need to bake it too dry.

3. Is the production process complicated? The production process is not complicated. How to use the oven: set the hot air temperature of the oven at about 60-70, put the meat slices into the baking tray and bake for several hours. You can easily break these pieces by hand. If you don't have an oven at home, you can use an iron pan to bake and dehydrate. Put the marinated meat slices on the grate, and it is best to spread a layer of oil-absorbing paper to prevent sticking to the pot, dripping oil and smoking. After laying, put the furnace into a dry pot, cover it and bake it with low fire until it can be easily broken by hand. While barbecuing slices, stir-fry white sesame seeds in a dry pan until dehydrated, and stir-fry until fragrant. Put the roasted meat slices in a steamer, steam for 30 minutes on high fire and take them out. Put the steamed meat slices into a bowl and mix well with Chili powder, fried white sesame seeds and sesame oil to get spicy dried meat.