1. Cut the tip of the front buttock into pieces of about a catty, wash it and air dry it slightly (to avoid affecting the taste and generating a lot of water when pickling).

2. stir fry the salt. The ratio of salt to meat is usually 1 kg of meat. First, put the salt in a wok, dry-fry it (slightly yellow in color), and then add a proper amount of pepper and stir-fry it until it smells like pepper. The reason why pepper is put after that is because if pepper is put first, it will be burnt quickly, but the salt has not been fried yet, so the pickled pepper and salt have been fried.

3. Pat the surface of the meat with white wine, and evenly spread the cold salt and pepper on the surface of the meat with a spatula, without using water.

4. Rub the pork strips with salt and pepper evenly, put them in a crock, sprinkle with a layer of salt, and marinate them with stones for 2-3 days. When the salt melts into gravy, turn the strips up and down to let them all absorb gravy. Refrigeration time depends on the size of meat. If there is only 2-3 Jin of meat, it can be refrigerated (salt for about 3 days).

Take out the bacon with water on it and let it cool for two days. When it is dry, you can fry it, steam it or make soup. It's cold, so you can make a hole in the bacon and hang it with a rope.