Ingredients:1500g pork belly, 50g salt, 80g soy sauce, 20g pepper, 30g white wine. Smoking materials: tangerine peel 15g, tea 15g, sugar 40g and leftovers 20g. Practice steps:

1. After the pork belly is cleaned, soak the bleeding water in clear water, drain the water, and cut it into strips of moderate size.

2. Stir-fry the pepper and salt in the pot. Don't put oil in the pot. After frying, filter out the pepper and grind it into pepper powder. Then take a clean container, put crushed pepper powder, add white sugar, soy sauce, white wine and salt, and stir well to make marinade.

3. Put the meat in a container, pour the previous marinade on the meat, and then fully grasp it with your hands, so that the meat is evenly smeared with juice and kneaded for a while, just like massaging the meat, which can be more delicious.

4. Marinate the meat in the shade with sauce for 3-4 days, turn it over every day, marinate it evenly, and marinate it in the refrigerator at home at high temperature.

5. Hang the marinated meat on the hook and hang it in a ventilated place to dry for more than ten days. The specific time needs to be judged according to your own situation. Because the local weather is different, it takes a long time to dry and a short time to eat tender.

6. When we feel that the bacon has dried to the dryness we like, we start smoking. Cover the pot with aluminum foil paper, put tangerine peel, tea leaves, sugar and rice on it, put grates on it, code the meat, fire, smoke and cover it until the fat becomes transparent. Just turn it over halfway.

7. Dry the smoked meat for another two days, wrap it in a fresh-keeping bag, freeze it in the refrigerator, clean it when eating, and steam it in a pot.

The bacon made in this way is very salty and delicious, and it is delicious no matter how you eat it.