1. (1) Slice and marinate: Cut the meat into strips with a length of 3cm and a width of 3-5cm, stick some small holes with bamboo skewers, rub them with pepper and salt which have been parched, scalded and dried until warm, then put them into a porcelain basin, with the skin facing down and the meat facing up, and put them on the top layer. Overturning once every two days, after 1 days of pickling, it will be overturned once a day, and then marinated for 4 to 5 days. Take it out, put it on with a rope, and hang it in a ventilated place to dry it half-dry. (2) Smoking: put sawdust in a large iron pot, put iron grates on it, put the dried meat on it, cover the pot, and then burn. When the sawdust is heated and smokes, the fire stops, the meat is smoked yellow, and its moisture is dry. (3) Steaming and slicing: soak the prepared bacon in warm water until soft, scrape off the yellow surface, brush off the dust on the meat with a soft brush, then wash it with warm water, put it into a container, and steam it with boiling water for about 1 hour. Cool in the drawer, slice and serve on a plate.
2. (1) The pickling method is the same as the production method. (2) After the meat is cured, it is hung outside in the sun and dried once a day, and then dried once every two days for about 2 months, so that it can become yellow and dry bacon. (3) The preparation before eating is the same as the first preparation method.