2. First, prepare all the necessary seasonings. Put tangerine peel, star anise, pepper, cinnamon and salt into a wok. Without salt, stir-fry the salt slowly over low heat until the color turns yellow.
3, you can turn off the fire, take out the fried seasoning, naturally cool, then add white pepper and sugar, stir well, and then prepare a large piece of pork belly, rinse it carefully with water.
4. Clean up blood and other impurities, then use kitchen paper towels to absorb the water on the pork belly to ensure that there is no water on the surface of the pork belly, then pour a proper amount of white wine into the pork belly and pat it evenly with your hands.
5. Soak the pork belly in white wine, then put the pork belly in the pre-fried and air-dried spice salt, let the pork belly be evenly wrapped with spice, let it stand and marinate for a while, then dip it in the spice salt, and hang the pork belly with cotton rope.
6. Hang the pork belly in a cool and ventilated place and air-dry it for almost 5 days, then slice it and enjoy it.
7. Before curing pork, it is best to clean blood and impurities with clear water, which can help reduce a certain fishy smell, so that the treated pork will be cleaner and more hygienic.