Choose the best pork belly and cut each piece into about 870 grams.

Pork need not be washed.

Take a piece of pork, pour in 1 salt, and rub pepper and ginger slices evenly in all directions with your hands, leaving no dead ends.

Repeat the third step and rub each piece of meat with salt, pepper and ginger.

Put the marinated meat in a sealed box, sprinkle with appropriate amount of white wine (about 20ml) and put it in the refrigerator for refrigeration.

Take out the meat every two days, turn it over, keep it sealed and put it in the refrigerator 15 days.

After curing 15 days, take the meat out of the refrigerator and wash the salt and pepper on the surface with warm water under the tap. Be careful not to rinse too much, just rinse the pepper and ginger on the surface.

Prepare a bottle of Erguotou and pour it into a container with a slightly larger bottom.

Every piece of meat should be soaked in white wine, that is, rolled in white wine and soaked for 5 minutes.

Make a hole in one end of the meat and put a rope on it.

Continuous drying for 7 to 10 days (the specific time depends on the degree of sun exposure. Donkeys are usually taken out to dry during the day and put in the refrigerator at night. Just air the bacon until it feels dry and hard, and it tastes best when it is about 80% dry. Put it in a fresh-keeping box, seal and freeze, and eat slowly.

Fill in a picture of pepper and salt.