1. Slice pork, wash, drain, coat with coarse salt and knead for 2 minutes;

2. Put white sugar, white wine, soy sauce, pepper, star anise and dried tangerine peel into a basin, add pork and wrap it with marinade;

3. Put the pork and gravy into a plastic bag, exhaust the air inside, seal it, and marinate it in a 0 degree refrigerator for about 7 days;

4. Take out the bacon after curing, remove the marinade on it, then make a hole in it and tie a knot with a rope;

5. Dry the bacon in a ventilated and cool place for about 7 days;

6. Take the dried bacon back, and then you can smoke it. I use the oven here;

7. Spread a piece of tin foil on the baking tray, pour in rice, 1 bag of black tea, 1 piece of dried tangerine peel and 2 teaspoons of sugar and mix well;

8. Open the oven at 250 degrees, put the baking tray on the bottom floor, put the pork on the penultimate floor, cover the pork with a piece of tin foil and bake for about 25 minutes;

9. After smoking, let it cool, wrap it in a plastic bag and put it in the refrigerator for refrigeration or frozen preservation.