1, the main ingredients: 1000g of skinned pork haunch, 500g of skinned pork.

2, curing auxiliary materials: salt, a little sugar, star anise 3-4, a little pepper, ginger, soy sauce, soy sauce, a high degree of white wine.

3, smoked materials: millet, sugar, dried orange peel.

4, the skinned pork hindquarters and pork remove the skin and hair wash and control water, cut into 4-5 cm thick, put into the pot.

5, the star anise, pepper slowly chopped with a knife or broken with a pulverizer, ginger minced.

6, add the meat in a variety of marinade accessories with the hand rubbed well, the basin sealed, put in a cool place to start marinating.

7, every 1-2 days to make the meat as much as possible to marinate evenly, marinated for about 10 days to fish out, put in a cool place to air dry, about 10-15 days on it.

8, smoked: iron pot add 1 small millet and a little sugar, evenly spread on the top of the dry orange peel, put on the stainless steel grate, and then dry bacon on the cover, cover the pot to open the micro-fire began to smoke, about 1 hour or so, during which every 20 minutes to open the lid to observe, to avoid smoked, if the fire is small and then open the appropriate point. Smoked to bacon skin red on it.