2. Slaughter live pigs (60kg in weight), depilate them in hot water, chop them in half, put the skins in a cool and ventilated place to dry, then debone them, cut off their legs and belly bottoms, remove the suet, cut them into strips with a length of 30cm and a width of 5cm, add salt and pepper skins, soak them in water for about 40 minutes, and take them out.
3. Hang each piece of meat with a barbecue hook and air it for 4-5 hours, then put it into the oven for smokeless fruit wood, such as apple wood, persimmon wood, soft jujube wood, jujube wood, Toona sinensis wood, pepper wood, etc. (it is forbidden to use smoky wood and fishy wood), and the smoking time is 3.5-4 hours.