The curing method of cooked bacon is as follows:

1. Buy fresh pork belly, wash it with clear water and dry it:

2. Stir-fry the salt and pepper together in the pot until it smells fragrant, then turn off the fire and cool:

3. Add cooking wine, sesame oil, ginger, pepper and other seasonings to the pot, and put the pork belly in it. The surface of the liquid oozes out:

4. Put the remaining salt into the big mouth of the container (preferably pottery or small steel cylinder), press it with stones, and put it in a cool backlight place, which usually takes about one week to 1 days:

5. Then take the meat out and hang it in a ventilated place to air dry:

The above is the curing method of cooked salted meat.