My hometown is Sichuan Province. Although I have been in the northeast for half a century, my father can't change the habit of hometown food. He always cooks bacon and sausages for us, so hometown-flavored wax goods have always been our favorite! I really don't know how much salt is used to make bacon. I just put it casually. Generally, the saltiness of pickled bacon is important, and it will take a long time to hang it, which is not easy to deteriorate. Therefore, three kilograms of pork ribs are almost seven or two salts, and spices such as pepper should be put on the pot to fry it, and it will be evenly spread on the pork ribs. It will take about a week to hang it and smoke it with pine and cypress, and the taste will be authentic, so it will probably take seven or two salts!