In addition to bacon, Sichuan style bacon can also be made with cured pig feet, bacon ribs, bacon face, bacon ears, bacon tongue, bacon tail, bacon, etc. The method is the same, just the length of marinating time.

Ingredients? How to make pork, salt, pepper and star anise? Choose meat: hind leg or front leg meat (the bacon is relatively lean), pork belly (the meat from the ribs shaved off the ribs). Generally, my family buys pigs to kill the New Year pigs, and processes them when killing them.

It is very clean, so you don’t wash it when you first marinate the pork or bacon. After washing, you must dry it (it is recommended not to wash it). Put salt in a large iron pot, either coarse salt or fine salt, and add Sichuan peppercorns and star anise.

Stir-fry together (low heat) until the salt turns slightly yellow, then start to cool, be sure to pay attention to the temperature of the pot.

There needs to be a little more salt, since it won’t be wasted after marinating anyway, and there are other things.

When the pot is no longer hot and the salt is still relatively hot, put the meat in and rub the salt thoroughly, then put the meat in a large basin.

Turn once every two days and marinate for six days (the specific time needs to be verified by my mother). After marinating, boil a pot of water and let it cool for a while. Then start washing the meat. After washing, let it air dry. It will be good if it is ventilated and sunny (it must be

Depends on the weather forecast) If you don't smoke and air-dry it, it will be air-dried meat.

The meat that has been air-dried for three days can be smoked. You can leave some unsmoked air-blown meat which is also delicious.

Smoking is a technical job that cannot be separated from people for a moment.

The materials are: cypress branches, sawdust, citrus shells, grapefruit peels, walnut shells, peanut shells, and melon seed shells are also acceptable.

Hook the meat with an iron hook, hang it on a rack, and smoke it underneath. Be sure not to let the fire ignite.

It can be smoked for one or two days. Wash it before eating. Steam, cook and stir-fry it. Tips: When smoking, you can smoke it with sausages and everything else that needs to be smoked, so as to avoid trouble multiple times.