Ingredients:Lean meat5 pounds,Soy sauce1 pound,Sugar3 ounces, rice wine 1 ounce,Fennel seeds10 grams, freshGinger20 grams.Preparation method:1 Meat preparation: Remove bones, skin, fat, tendons, and other connective tissues, then cut the lean meat along its fiber lines into strips and further into 3 cm long pieces.2 Cooking and drying: Place the prepared lean meat in a pot with an equal amount of water, process it in three stages.Stage one: Cook the meat until tender.Boil over high heat, skimming off any floating oil foam, until the meat is cooked through.If the meat has not softened but the water has evaporated, add more water as needed.When a chopstick can easily pierce the meat with slight pressure, indicating it is tender, add the seasonings and continue cooking until the liquid nearly dries up.Stage two: Pressing stage.Use moderate heat, pressing the meat pieces apart with a spatula while stirring.Be careful not to start too early or too late.Starting too soon can result in unsoftened meat chunks that are difficult to press, reducing efficiency;Starting too late leads to overly tender meat chunks that may burn and cause loss.Stage three: Drying stage.Use low heat, frequently stirring and turning until the meat pieces are completely loose and all moisture has been removed.The color will change from gray-brown to light yellowish-brown, eventually becoming a special golden brown with unique aroma,and resulting in the dried meat.