1, buy pork hind legs, (that is, pork butt meat-we call it lean leg meat here, also called squat meat) about a catty, (there are also long pieces, two or three catties). After buying it, wash the wok, dry it until it turns red, hold the meat by hand, brand the skin in a hot pot, and keep moving until the skin is golden yellow, then soak it in water for a few minutes, scrape the black and yellow stolen goods off the skin with a knife, and clean it for later use.

2, with salt, pepper (how much will do), star anise (also known as three nai, how much will do) and white sugar (a little) mixed together, wipe on the meat, the surface of the meat must be completely smooth, the more the better.

3. After smearing, put the meat pieces into the basin and press them one by one. After three or five days, turn them over once and rotate them up and down. By analogy, after about two weeks, you can pierce one end of each fragment, tie it with a rope, soak it in hot water, wash off the salt water on it, and then hang it on a hanger or wear it on a bamboo pole to dry.

4. Preserved bacon should be dried for a long time, at least half a month to twenty days. The longer the time, the better.

When cooking bacon, after it is cooked and sliced, it is best to steam it on a plate for a few minutes before eating.

Method 2 (This method only uses soy sauce instead of salt)

1, buy pork hind legs, (that is, pork butt meat-we call it lean leg meat here, also called squat meat) about a catty, (there are also long pieces, two or three catties). After you buy it, wash the wok, dry it until it turns red, hold the meat in your hand, brand the skin in a hot pot, and keep moving to make the skin golden yellow, then soak it in water for a few minutes, scrape the black and yellow stolen goods off the skin with a knife, and clean it for later use. (This step is the same for each method. )

2. Mix soy sauce, white sugar (a small amount) pepper and star anise (three nai), then put the meat into it for soaking. Flip once every three to five days, rotate up and down, and so on. After about two weeks, you can pierce one end of each garment, tie it with a rope, soak it in hot water, wash off the salt water on it, and then hang it on a hanger or wear it on a bamboo pole to dry.

3. Cured bacon should be dried for a long time, at least half a month to twenty days. The longer the time, the better.

When cooking bacon, after it is cooked and sliced, it is best to steam it on a plate for a few minutes before eating.

Method 3 (this method is actually called sauce meat)

1, buy pork hind legs, (that is, pork butt meat-we call it lean leg meat here, also called squat meat) about a catty, (there are also long pieces, two or three catties). After you buy it, wash the wok, dry it until it turns red, hold the meat in your hand, brand the skin in a hot pot, and keep moving to make the skin golden yellow, then soak it in water for a few minutes, scrape the black and yellow stolen goods off the skin with a knife, and clean it for later use.

2. Mix salt, pepper (as much as you want), star anise (also called Sannai) and white sugar (a little) and smear them on a piece of meat. The surface of the meat must be thoroughly rubbed, and the more the better.

3. After smearing, put the meat pieces into the basin and press them one by one. After three or five days, turn them over once and rotate them up and down. By analogy, after about two weeks, you can pierce one end of each fragment, tie it with a rope, soak it in hot water, wash off the salt water on it, and then hang it on a hanger or wear it on a bamboo pole to dry.

4. Use wheat sauce when drying (we use wheat here-it is best to use wheat, peas, corn or any of them. It is soaked, steamed and fermented into mold in a sieve-shaped bamboo vessel. After soaking, dry it, crush it into powder by machine, and then stir it into paste with salt water. Of course, we should also add spices such as pepper and star anise powder, put them in jars, cover our mouths with cloth and let them dry in the sun. The longer they dry, the better. You can eat directly or make sauced meat! ) to discredit. Dry one layer before applying another layer, at least five or six times.

5. After drying in the sun, when you want to eat it, wash off the wheat sauce on the sauce meat with hot water and cut it into small pieces. You can use a bowl to put some pickles under the meat slices and steam them.