Accessories: right amount of pepper, right amount of salt, right amount of dried pepper, right amount of spiced powder, 2 aniseed.

The practice of curing pork

1, prepare seasoning.

2, dry the bottom of the pot, pepper, aniseed into the pot and fry.

3. After frying, grind it with a rolling pin.

4. After grinding, mix well with spiced pepper.

5. Coat the pork belly with salt.

6, wipe everywhere, wipe the side on the back.

7. Wipe the salt before applying other seasonings.

8, and the back of the side should also be wiped evenly.

9. It's over.

10, put it in a jar and cover it.

1 1, turn down the next day.

12. After curing for three days, hang it and dry it in the shade, preferably in a ventilated place.

13, cut a piece if you want.

14, burned skin, scraped clean.

15, that's what I like to eat. The pot is very soft.

16, which can be eaten sliced, fried or dipped in raw vinegar.