Materials: pork10kg, salt150g.

Accessories: star anise, cinnamon, fragrant leaves, pepper, 1 00g high-alcohol liquor, pepper,1slice ginger.

Step 1: Prepare pork ribs, which are best matched with fat and thin. The fat meat of bacon is not salty, and the lean meat is very salty, so if you choose this kind of meat, the taste will blend when you eat it.

Step 2: Stir-fry pepper seeds, spiced powder and edible salt in a pot, add star anise powder, cinnamon powder and pepper powder, stir-fry together, then replace the meat with a knife, rub it with the fried salt, or use chopsticks or toothpick sockets to wrap it with salt.

Step 3: You can add a little white wine to the marinated meat to increase the flavor, and you don't need to add seasonings such as monosodium glutamate chicken essence, because the meat is easy to turn sour after the chicken essence and monosodium glutamate are fermented.

Step 4: Cured meat usually takes about 7- 10 days, once a day, which can make it taste better. This kind of bacon is usually made when pigs are killed in the twelfth lunar month, so there is no need to worry about deterioration in the north. You can press the meat with something heavier, which will keep it better.

Step 5: Generally, bacon can be divided into two kinds, one is smoked and colored with soy sauce, and the other is white, which can be decided according to your own preferences. After curing, you can take it out and hang it in a ventilated place to dry the water, then take it out and sun it for several hours every day and put it in a ventilated place at night.