Cut the meat into pieces and soak it in clear water. Stew the meat pot, add cold water, put the meat on the fire and force it to bleed. Turn down the heat and clean up the foam. Add garlic/pepper/onion/ginger/vinegar, star anise and cinnamon, but not much. Turn to low heat, stew for half an hour and add salt. Preheat the wok, add a little oil, onion and pepper, stir-fry the meat until fragrant, and take it out to dry.