Material preparation: 5 kg of pork belly, 50g of salt, 2 star anise, cinnamon 1 piece, 20 pieces of pepper, appropriate amount of white wine, and appropriate amount of spiced powder.

1, prepare pork ribs, fat and thin are the best, the fat of bacon is not salty, and the lean meat is very salty. Choose this kind of meat, and the taste can be blended when eating.

2. Add salt (add pepper seeds, spiced powder and edible salt) to stir fry, or add star anise, cinnamon and pepper powder without spiced powder.

3. Let the salt cool.

4, pork belly washed with a small amount of white wine, do not touch water, pigskin must be scraped clean.

5. Rub the pork belly with salt evenly, and be sure to stick the salt on it.

6. A catty of pork is kept in the refrigerator for 4~6 days. Turn it once a day in the middle

7. lick the bacon pigskin with chopsticks, so that the finished product is more beautiful. Sun for 2~3 days in sunny days, and then air-dry in a cool and ventilated place 10~ 15 days until the epidermis and fat are oily (it can also be washed with warm water before air-drying).