1. Ingredients: 5000 grams of pork, 200 grams of refined salt, 100 grams of white wine, 50 grams of white sugar, 50 grams of tangerine peel, 50 grams of Sichuan peppercorns, and an appropriate amount of cypress branches and leaves.

2. Change the pork into wide strips 6-15CM wide and 20-40CM long. Use bamboo skewers to poke holes all over the meat to make the pork more flavorful.

3. Fry the peppercorns in a pot, add salt, stir-fry and pour out. When the fried seasoning is no longer hot, rub it evenly on the meat, put it in a ceramic container, put it in a cool place, and marinate for ten minutes. About days.

4. Remove the marinated pork, thread one end of it with a rope, wash it with warm water, hang it on a ventilated place, and let it dry until it is half dry.

5. Use a large iron pot, add cypress sawdust or cypress branches and leaves, and put an iron grate on top. Keep a distance from the sawdust, otherwise the meat will burn.

6. Place the semi-dried meat on the iron grate, cover it with a pot lid or a wooden board, smoke and color the meat, and then hang it in a ventilated high place. When the moisture dries, the bacon will be cooked. Made.