The practice of traditional sauce meat in old Beijing

Bought pork is pickled with salt, soy sauce, wine, ginger and garlic, put on with a rope, and then hung on a hanger to dry for two days. After the water is completely dry, we brush it directly on the meat with sweet noodle sauce and evenly. Then, the meat covered with sweet noodle sauce will continue to bask in the sun. When the sun is almost up, we will brush the sweet noodle sauce again and then continue to bask. When the sun is 70% to 80% dry again, we will continue to serve sweet noodle sauce, so it will be almost ten days.