Seasoning: Haitian flavor is extremely fresh, high-alcohol liquor, edible salt

Spices: star anise, cinnamon, pepper

Making method, first, changing pork belly into long strips (you can cut strips of different sizes according to your own preferences)

Making method, second, putting the cut meat into.

production method, third, gradually add extremely fresh flavor while mixing.

production method, third, gradually add the extremely fresh flavor while mixing and adding the extremely fresh flavor.

production method, third, gradually add delicious meat while adding delicious meat.

You can add delicious soy sauce according to your different preferences. You like salty food (less soy sauce with more salt) and the flavor of soy sauce (less salt and more soy sauce).

production method: fourthly, put star anise, cinnamon bark and pepper together in a pot and add water to boil perfume water (the boiled water should not be too much), then add it into a container and mix well together.

production method, five, marinate the mixed sauce meat for two to three days.

production method, 6. put the pickled bacon on a rope and hang it in the sun to dry.

production method, 6. put the pickled preserved meat in a rope to dry. (Dry in the sun during the day and put it back in the sauce at night to let the bacon fully absorb the sauce), and repeat this until the sauce is fully absorbed.

making method, 7. sun-bake the bacon after absorbing the sauce and marinade for two to three days, and the sauce-flavored bacon will be ready. (The drying time should not be less than seven to eight days).