Steps to make Sichuan bacon: 1. It is best to buy Erdao Pork and Zuitun Pork, wash them with water, and dry them in a ventilated place for two days until the water evaporates. 2. Stir-fry the salt, pepper, and spices together, and stir-fry the salt.

When it turns yellow, take it out of the pot. 3. Spread the fried salt evenly on the meat (about half a pound of salt, you can adjust it according to your own taste), put the salted meat into the basin and marinate for 7

Turn it once a day for about 4.7 days. After 4.7 days, take out the meat, wash it with salt water or something, and dry it (it must be dried in a particularly ventilated place!!!!) 5. Let it dry for about two or three days.

Remove the meat and place it in a special barrel. Use cypress branches to repeatedly smoke the dried meat, allowing the aroma of the cypress branches to penetrate into the meat until the meat is smoked bright red and the meat is relatively dry.

6. After the meat is smoked, it is usually taken out and placed in a ventilated and dry place, or placed in the refrigerator after cooling.

7. When ready to eat, remove the bacon and wash it.

It can be boiled directly until chopsticks can be easily inserted into the meat; in addition, it can also be stir-fried with vegetables (cauliflower, garlic sprouts, beans, etc.).