Step 1: Add salt to the pan and fry hot, apply salt to the meat, wipe evenly.

The second step: meat end of the hole after threading and hang up, drying outdoors for three hours.

Step 3: Afterwards, pat the meat with soy sauce, soy sauce, sugar and white wine.

Step 4: After the meat is coated with the sauce, leave it for twelve hours, until the surface is coagulated, and then hang it in the sun for another twelve hours.

Step 5: Take the meat back and rub it with star anise, pepper and cinnamon.

Step 6: Finally, the meat is blown in the sun for two to three days.

Two, Sichuan cured bacon method

Step one: cut the meat into the right size, placed in a large pot.

Step 2: Rub salt on the surface of the pork in the basin and rub each piece of meat well.

Step 3: Continue rubbing with sugar, fennel, star anise and pickling wine, five-spice powder and peppercorns.

Step 4: Repeatedly soak the meat into the sauce in the basin, then leave it slowly overnight until all the flavors have penetrated.

Step 5: Hang the meat and air-dry it until it's no longer dripping.

Step 6: Afterwards, put the meat back in the pot and coat it with soy sauce and Sriracha, five-spice powder, and touch it well.

Step 7: Let the meat dry for about a week.