1. Main ingredients: appropriate amount of pork belly.

2. Seasoning: appropriate amount of pickle salt, appropriate amount of pepper, 2 star anise, 4 pieces of cinnamon.

3. Prepare an appropriate amount of pork belly.

4. Before marinating the meat, stir-fry the salt. Heat the wok and add the kimchi salt.

5. Stir-fry the kimchi with salt over low heat until fragrant, until it turns slightly yellow, then remove and cool.

6. Put the pork belly directly into the basin without washing it, then rub the cooled kimchi salt evenly on the surface of the pork belly, and make sure it is applied to every place.

7. Apply it all and press it gently.

8. Then place the pot in a cool and ventilated place and marinate for 7-10 days. Turn over every day to make the flavor more even.

9. Add star anise, cinnamon, Sichuan peppercorns, 1 small handful of pickle salt and appropriate amount of water into the pot, bring to a boil over high heat and then turn off the heat.

10. After it is completely cooled, pour it into a bacon basin and soak the bacon in the seasoning water.

11. Soak for 1 day, turning over halfway, so that the dried bacon will not change easily or turn black.

12. After soaking, string them up with ropes and put them in a ventilated place outdoors to drain and dry.

13. It takes about half a month to dry (in winter). After drying, put them in a cool and ventilated place or the freezer of the refrigerator and freeze them.