2. Remove the white tendons from the pork, cut it into large pieces, tie it with bamboo sticks several times, put it flat on the chopping board, cover it with wooden boards, press the stones until the blood is completely pressed, take off the wooden boards, take salt noodles, sodium sulfate, pepper and anise, add white sugar, rub it evenly on the meat, put it flat in the basin, cover it with iron, press the stones, and turn it once a day. Hang it in a ventilated place until the meat is purple, which is elastic when pressed by hand and scratched like a stone.
3. When eating, soak it in water, wash it with a brush, and then change it to warm water for 2 hours. When the meat is soft, steam it in the cage and take it out, put it on the chopping board, press it with something slight, and cut it into large slices with a knife.