1. Ingredients: 1 kilogram of pork belly, 20 grams of light soy sauce, 90 grams of dark soy sauce, 40 grams of sugar, 15 grams of white wine, 1 star anise, and about 10 peppercorns.

2. First prepare slightly fatter pork belly or pork shank. Don't be too thin. The ones that are too spicy don’t taste good.

3. Pour all the seasonings except the white wine into the pot and bring to a boil.

4. Let the seasonings cool, then pour in the white wine and mix evenly. It is best to use high-quality white wine.

5. Wrap it in the sauce and massage it for a while, then seal it and put it in the refrigerator to soak for about three days.

6. Use kitchen scissors to make a hole in the meat and string it with cotton thread. Hang it in a place with sunshine and north wind, and let it dry for about four days. The drying time is not fixed. It depends on how much you like it, the longer you leave it in the sun, the drier the meat will be.

7. The fragrant but not greasy Yunnan bacon is ready.