1. Ingredients that need to be prepared: a piece of pork belly, soy sauce (preferably both light soy sauce and dark soy sauce, about more light soy sauce than dark soy sauce, but not too much dark soy sauce, otherwise the color will be too heavy) , salt, honey, cooking wine (or white wine), peppercorns, star anise and a container with a lid.

2. Specific operations: 1. Wash about one kilogram of pork belly, dry it, cut it into pieces consistent with the container, and stack them up. 2. Mix 60g of light soy sauce, 40g of dark soy sauce, 30g of salt, 30g of honey, 30g of white wine, Sichuan peppercorns and star anise, then pour into the container with pork belly, cover and shake evenly, preferably until the meat has been soaked. 3. Soak and marinate the pork belly in the container for 3-4 days, then take it out and dry it in a cool and dry place. 4. Then, in two or three days in the dry north, you will see the meat tightening and a little oil will appear. (The temperature in the south is high and it is relatively humid and should be kept in the refrigerator.) 5. After about a week, a lot of oil will appear. At this time, Ready to eat: sliced, steamed or stir-fried.