The pickling method of salty bacon is as follows:

Tools/raw materials: 5 kilograms of pork belly, 150 grams of salt, appropriate amount of high-quality white wine, appropriate amount of Sichuan peppercorns, 3 star anise, appropriate amount of cinnamon, fragrant 3 leaves, appropriate amount of light soy sauce, appropriate amount of dark soy sauce, appropriate amount of extremely fresh flavor, and appropriate amount of white sugar.

1. Scrape the hair off the skin of the purchased pork belly and cut it into long strips 2-3 cm wide.

2. Do not wash the pork belly with water, but sterilize it directly with high-strength white wine.

3. Put salt in the pot, add peppercorns, star anise, cinnamon, and bay leaves, stir-fry over low heat until the salt turns slightly yellow, then turn off the heat and cool.

4. Add light soy sauce, dark soy sauce, very fresh flavor to the basin, add a small amount of sugar to enhance the freshness, stir evenly and apply on the meat. After the salt has cooled, put it into the basin little by little, and rub the salt evenly into every corner of each strip of bacon.

5. Add the remaining salt and sauce into the basin, cover with plastic wrap and refrigerate for 3-4 days to fully marinate. During the marinating process, stir it every day.

6. Put the marinated bacon into boiling water for a few seconds, clean it, spray some white wine on the surface, and hang it on the balcony to dry.

7. Dry for a few days depending on the weather and temperature, until the bacon is dry and not hard.