1. Wash the pork belly, cut it into appropriate lengths, absorb the water with kitchen paper, put the pork belly into a large basin, pour all the salt, and knead it slowly for about two or three minutes, so that each piece of meat is evenly covered with a thin layer of salt. Knead all the salt in the meat, cover it with plastic wrap and marinate for about an hour.

2. In the remaining auxiliary materials, pour everything except white wine into a small basin, heat it until it is evenly mixed, a little smoky, and let it cool for later use!

3. Add the thoroughly cooled auxiliary materials to the liquor and stir overnight, and stir evenly!

4. Salted pork belly usually comes to the surface. Pour water. Put two fresh-keeping bags together, put the pork belly in, and then pour in all the auxiliary materials mixture.

Fasten the innermost fresh-keeping bag to eliminate air, and then fasten the outermost fresh-keeping bag to eliminate air! Then roll the bag up, down, left and right to make every piece of meat stick with liquid.

5. Put the whole bag into the basin and put it in the refrigerator. Turn the bag down every day to ensure that the meat is soaked almost everywhere, and it can be marinated for about 4-7 days.

6. Take out the meat after curing, remove the pepper aniseed stuck on the meat, tie the meat with a rope, and dry it in a cool and ventilated place for about 7 days, soft or hard according to your own preferences.