1. Soak the pork belly in water with bleeding water

2. Drain the water and cut into medium-sized strips

3. Add the peppercorns to a dry pot and stir-fry until fragrant. Crush

4. Take a crisper, add the crushed peppercorns, sugar, soy sauce, white wine, and salt into the box, shake evenly

5. Put the meat in In the box, shake it left and right to fully marinate the liquid; cover the lid of the fresh-keeping box and refrigerate it for 24 hours, turning it over once in the middle

6. Hang the marinated meat in a cool place to dry for about a week time, after the surface is dry, you can smoke it

7. Place aluminum foil on the old pot, put tangerine peel, tea leaves, sugar and rice on it, put the grate on it, put the meat on it, turn on the fire, and start smoking. When it starts to smoke, cover it, lower the heat, and smoke until the fat is transparent (about 15-20 minutes depending on the firepower of your stove). You can turn it over 1-2 times in the middle

8. Smoke it well Let the meat dry for another two days, wrap it in a fresh-keeping bag, and put it in the refrigerator. You don’t need to soak it when eating. Just wash it and put it on a plate to steam for 15 minutes.

1. Don’t omit the step of sauteing the pepper until fragrant. It is much more fragrant than using pepper directly;

2. The materials used for smoking can be adjusted according to your own preferences. If you like a fruity aroma, please add more tangerine peel. If you like a tea aroma, please add more tea leaves, including rice. Rice can also be used instead;

3. The pot will be more difficult to clean after smoking, so it is recommended to use old pots that have been eliminated;

4. This method is also suitable for making other cured meats.