1, ingredients: pork front shoulder 1000 grams; soy sauce appropriate amount, five-spice powder appropriate amount, refined salt appropriate amount, sugar appropriate amount, two pots appropriate amount, white pepper appropriate amount. Steps: Prepare the fresh meat. Grill the pork skin for a while with a clip on the fire with low heat. The purpose is to remove the excess fat in the pork skin. Grill until the skin is charred. Prepare the marinade ingredients: soy sauce, five-spice powder, salt and sugar, and stir well in a basin. Add the white wine. Add white pepper. Put on disposable gloves and scrub the meat well with the seasonings. Put into a container with a lid.

2. Ingredients: 1,000g pork front shoulder; moderate amount of soy sauce, five-spice powder, refined salt, sugar, two pots of rice, white pepper. Steps: Prepare the fresh meat. Grill the pork skin with a clip on the fire for a while on a low flame. The purpose is to remove the excess fat in the pork skin. Grill until the skin is charred. Prepare the ingredients for the marinade: soy sauce, five-spice powder, salt, sugar, put them into a pot and stir well to add high white wine. Add white pepper. Put on disposable gloves and mix the meat with the seasonings. Place in a container with a lid. Pour in the stock and leave to marinate in the refrigerator for a week, turning constantly. Place the cured bacon outside in a cool place to dry. After 8 days of drying, the skin is dry and ready to eat.

3, ingredients: pork buttock meat, with skin, fat and thin connected (half fat and half lean), (according to 10KG pork considerations) salt 300g, pepper 200g, anise 150g, fennel 150g, cloves 30g, 75g of shennai, 30g of sesame seeds, the above ingredients frying incense grinding into powder. Ginger 200g, 100g of sweet noodle sauce, 500ml of cooking wine, mix well. Smoking materials: sawdust, fresh cypress, pine branches. Steps: Cut the pork into 3-4CM thick pieces, wash, evenly spread the ingredients all over the exterior of the pork, put the pork into an airtight container and marinate for 5 days, turning once a day. Put the meat on a skewer through a hole and hang it up to dry for 3-5 days. Put sawdust in a metal cylinder and ignite it, cover it with pine branches, and then cover it with cypress, put a mesh shelf on top of the cylinder, and put the pork on it, and so on until the surface of the pork becomes yellow or black. Pork, hanging in a well-ventilated place and other bacon can be dry.