1. Ingredients: One pound of rib meat. Seasonings: salt, pepper, white wine.

2. Heat the pot, add salt and pepper and stir-fry until hot.

3. Use a spoon to sprinkle the hot peppercorns and salt on the meat, then rub it evenly with your hands, then sprinkle it on the other side, and then rub it evenly with your hands, so that each side of the meat is rubbed evenly. All sprinkled with pepper and salt.

4. Put the meat into the container, sprinkle some white wine, and press it with heavy objects such as stones.

5. Turn the meat over once or twice a day.

6. After about six days, take out the meat, use scissors to poke a hole in the meat, and hang it up with a rope. It is best to let it dry in the sun.

7. Dry it in the shade or sun the next day, then tie it with an edible plastic bag and put it in the freezer of the refrigerator.

8. The dried bacon can be taken out and eaten at any time when you want to eat it.