(1) pickling. First, cut the pork into 5cm-wide strips, stick a lot of holes with bamboo sticks, and then knead it with fried pepper and salt. After that, skin down, meat down, layer by layer in ceramic or enamel containers (avoid using metal utensils), skin up, meat down, on the top layer, pay attention. Keep it in an unfrozen place in spring and winter, and in a cool place in summer and autumn. Marinate the chicken for 5 days and turn it over once a day. After curing, hang one end of the meat on a rope and hang it in a well-ventilated place to dry until it is half dry. ?

(2) smoking. Put the dried meat on the iron grate of the iron pot, spread sawdust on the bottom of the pot, and cover the pot. Burn the pan and smoke the meat in the evening. After smoking, hang it in a ventilated place until the water is completely dry.

(3) eat. Burn the smoked skin on the fire, then soak it in warm water, remove the polluted mud with a scraper, scrape the yellow surface of the skin with a knife, wash it with warm water, steam it in a drawer for 50-60 minutes, take it out and slice it.