The practice of curing meat:
1. Wash and drain pork.
2. Prepare soy sauce, salt, soy sauce, rock sugar and high-alcohol liquor.
3. Sprinkle the salt evenly on the meat.
4. Spread soy sauce and braised soy sauce evenly on the meat, and add rock sugar to knead the meat evenly.
5. Cover with plastic wrap or a large convenient bag.
6. Press the wrapped meat with a heavy object.
7. Stir the meat every two days.
8. Marinate for 5 to 7 days. String the salted meat together and hang it in the sun for half a month to 20 days.
9. After more than half a month, the bacon was ready.