2, skin down, use a sharp knife to cut a large piece about 8 mm thick, if you are going to smoke, don't cut off the skin.
3. Prepare marinade water. In a bowl, beat a proper amount of salt, cooking wine, pepper, aniseed, Amomum tsao-ko, cinnamon, dried tangerine peel, cumin, minced onion, ginger and garlic, chicken essence and soy sauce, and mix well. When the salt, chicken essence and other particles melt, they can be drenched on the meat.
4. Make every piece of meat eat marinade water. Cover the pot and marinate for 24 hours. It has to be flipped several times during the period.
5. After 24 hours, put it on with a string and hang it up, and air-dry it naturally. If you like to smoke, you can put some dried tea powder or peanut shells and sunflower shell fragments at the bottom of the iron pot, put a low metal rack on it, put meat on it, cover the pot, and smoke it with low fire for about 20 minutes, and bacon can be made.