To make bacon, the materials you need to prepare include: 500 grams of pork shank with skin or pork belly with skin, 20 grams of salt, 15 grams of high-strength white wine, 5 grams of Sichuan peppercorns, and 1 star anise 1 cup of rice, an appropriate amount of dried orange peel, an appropriate amount of black tea, and 2 teaspoons of white sugar.

1. Cut the pork shank with skin or pork belly with skin into long strips of suitable size.

2. Add high-strength white wine and rub for 5-10 minutes to fully contact the pork with high-strength white wine. This step is a key step for preservation and flavor enhancement, and then leave it for about 20 minutes.

3. Fry the salt and pepper marinade. Add salt, Sichuan peppercorns and star anise to the pot, stir-fry over low heat until the salt turns slightly yellow and the Sichuan peppercorns are fragrant. Allow to cool naturally.

4. Pour the fried marinade into the meat strips, rub it repeatedly and spread it evenly.

5. Put the marinated meat into a sealed fresh-keeping marinating box, put it in the refrigerator and marinate for 5-7 days.

6. Hang the pickled meat strips in a cool and ventilated place and dry them for 5-7 days.

7. Prepare a large iron pot and pour in rice, dried orange peel, black tea and white sugar.

8. Place the meat strips on the oven rack, leaving enough space to ensure that each side of the meat strips can be smoked.

9. Turn on high heat until smoke comes out quickly, then turn to medium heat and smoke for 20 minutes, until the surface of the bacon is brownish-yellow and bright red in color.

10. Take out the smoked bacon from the pot and let it cool naturally before eating.