First, prepare the ingredients

Ingredients: 500 grams of pork hind legs with skin or three layers of pork with skin.

Marinade: 20g salt, high-alcohol liquor 15g, 5g pepper, and star anise 1 tablet.

Smoking materials: 1 cup of rice, appropriate amount of dried tangerine peel, appropriate amount of black tea, and 2 tsps of sugar.

Second, practice.

1. Select pork hind legs with skin or three layers of pork with skin, and cut into strips and blocks with appropriate size.

2. Add high-alcohol liquor to pork and knead for 5- 10 minutes to make pork fully contact with high-alcohol liquor. This step is the key step to preserve the flavor, and then let it stand for about 20 minutes.

3. At this time, you can fry the salt and pepper gravy. Add salt, pepper and star anise into the pot, stir-fry with low heat until the salt is slightly yellow, and the pepper is rich in flavor and naturally cool.

4. Pour the fried gravy into the meat strips, rub them repeatedly and spread them evenly.

5. Put the marinated meat into a fresh-keeping salting box or basin, coat the surface with a layer of fresh-keeping film, and put it in the freezer for 5-7 days, turning it every 1-2 days to make it fully marinated and tasty.

6. Tie one end of the marinated meat strips tightly with thick cotton rope, and then hang them in a cool and ventilated place to dry for 5-7 days.

7. In a large iron pot, pour the smoke.

8. Put an oven rack and put the meat strips on it, leaving enough space to ensure that each side of the meat strips can be smoked out. Cut a round paper box as a pot cover and cover it on the wok to ensure that there is enough smoke.

9. Turn on high fire, smoke quickly, and then turn to medium fire for about 20 minutes until the surface color of bacon is brownish yellow and bright red. The pot is out.