The present invention provides a farmer bouilli production method, which comprises: (1) selecting streaky pork with a fat thickness of not more than 2-2.5 com and a fat to lean meat ratio of 3:7, and cutting into blocks with a size of 2*2 cm so as to be spare; (2) frying 3 g of laurel leaf, 3 g of illicium verum hook.f, 5 g of cinnamomum tamala, 3 allium fistulosum sections and 2 dried capsicum annuum by using oil to achieve aroma, adding 500 g of the cut meat blocks, firing for 3 min, and adding 500 g of water, 25 g of white sugar, 12 g of salt, 30 g of dark soy sauce, 20 g of sweet fermented flour paste, 5 g of fermentum rubrum powder, 4 g of monosodium glutamate, and 50 g of yellow wine; (3) after boiling with large fire, firing for 30 min with small fire to make the meat be in a cooked state but out a completely cooked state, taking out, and loading into a turnover box; (4) cooking 500 g of cut dried vigna unguiculata in a boiling water pot for 2 min, taking out, and loading into the turnover box; and (5) thickening the juice, pouring into a basin, naturally cooling at a room temperature to achieve a temperature of less than or equal to 25 DEG C, and pulling to a packaging workshop so as to be spare. With the farmer bouilli production method of the present invention, the mass production of the bouilli is achieved.