. It takes a week to marinate, and the meat needs to be turned over in the middle. It will take about half a month to dry until oil drips from the meat, and then it can be eaten.

Ingredients: pork belly, fine salt, pepper.

1. Fry salt. The ratio of salt to meat is usually 2 taels of salt for 1 pound of meat. First put the salt into the wok, stir-fry until the color is slightly yellow, then add an appropriate amount of pepper and stir-fry until Stir-fry the Sichuan peppercorns to get the aroma. The reason why you add the Sichuan peppercorns last is because if you add the Sichuan peppercorns first, they will become mushy quickly, but the salt will not be heated until fragrant. I hope everyone will remember this step.

2. Rub each piece of pork evenly with pepper and salt, put it in a basin, sprinkle a layer of salt on it, and press it with a stone for 3 to 4 days. When the salt melts into marinade, Turn the meat strips up and down to absorb all the brine. Just marinate for another 3 days or so.

3. Take out the marinated bacon. If there is water on it, let it cool for two days. After it is dry, you can fry or steam it. When it's cold, you can pierce a hole in the bacon, tie it with a rope and hang it up. It will taste better if you dry it for half a month.