1. Cut the meat into long strips of about 1 kilogram, scrape the hair on the skin, wash away the dirt and blood, and drain off the water.

2. Rub salt on the meat, spread it evenly, marinate for 1 to 2 days, remove and drain off the salt water.

3. Place the meat in a container, pour in soy sauce (you can also add fennel, pepper, cinnamon and other spices to the soy sauce). The amount of soy sauce is appropriate to immerse the meat, and soak for 4 to 5 days. You can pick it up from left to right.

4. Hang the sauced meat in the sun for a day until the surface of the meat is shiny and oily, then hang it in a cool place to air-dry. The sauced meat can be stored for 3 to 4 months.

Traditional sauced meat has the following characteristics: first, it is easy to process. Traditional sauced meat processing does not require special equipment, and family workshops can meet production requirements. Second, the flavor is unique. Sauced pork combines the aroma of meat, sauce and umami. It is a meat product with rich flavor and good taste, and can be prepared with different flavors according to consumers' own preferences.

Third, it does not go through the smoking process, which is more hygienic and safe. The salt content is lower than that of bacon and other meat products, which is in line with the mainstream of contemporary consumption. Fourth, after applying the sauce, hang it in a ventilated place for natural fermentation, which effectively improves the flavor of the sauced meat.