Curing bacon requires the use of five-flower meat, cut it into long strips, with salt, sugar, spices and pepper evenly coated in meat, marinated for 24 hours, rinsed with water and dried. Then put the meat into a bowl, add high degree of white wine, soy sauce and old soy sauce marinade for 1 hour, and finally put up with a cotton rope, hang it in a ventilated place to dry for about 10 days, until the surface of the bacon is dry and reddish in color can be sliced and eaten.