How to make salted meat with sauce?

On the production method of pickled meat in sauce;

5000 grams of cured pork.

Seasoning: star anise 12g, fennel 10g, Alpinia officinarum 8g, angelica dahurica 8g, licorice 8g, pepper 6g, cinnamon 6g, nutmeg 6g, cardamom 5g, dried tangerine peel 5g, Amomum tsao-ko 3g, fragrant leaves 1g, Amomum tsao-ko 1g, and half of Siraitia grosvenorii.

Ingredients: 500 ml of dried yellow sauce, 500 ml of soy sauce, 300 g of cooking wine, 300 g of onion, 200 g of ginger, 0/20 g of refined salt and 50 g of soy sauce.

The specific processing and manufacturing steps are as follows:

1. Put 500g of dried yellow sauce into a basin, and add1000g of clear water to dissolve and dilute.

2. Spices: star anise 12g, fennel 10g, galangal 8g (crushed), angelica dahurica 8g, licorice 8g, pepper 6g, cinnamon 6g, nutmeg 6g, cardamom 5g, dried tangerine peel 5g, tsaoko 3g, fragrant leaves 1g and seedless tsaoko 60g. Soak the bag in clean water for 30 minutes, then take it out and control the water for later use.

3. Cut the cured pork 10 kg into pieces with a knife, each piece weighs about 1000 g-1250 g, and the pieces should not be too small. After cutting, put it in water to soak the bleeding water, take it out and put it in a pot, add clean water and 50 g cooking wine, and then blanch it for 5-5 g after the fire is boiled.

4. Add10kg broth or clean water into a stainless steel bucket, put the leak into the soup bucket, pour the diluted dried yellow sauce into the soup bucket through the leak, and dump the dried yellow sauce residue. Then add 500ml of soy sauce, 50g of soy sauce, 20 g of refined salt/kloc-0, 300g of onion and 200g of ginger slices, and make a good package. After all the materials are put away, bring to a boil with high fire, add 300g of processed beef pieces and cooking wine, bring to a low fire again, cook for 90 minutes, then turn off the fire and soak for 5-6 hours.