Put it in a container to marinate for 10 days, then let it dry in the sun. The method is as follows:

Preparation materials: 520g pork belly, 5g light soy sauce, 30g salt, 10g soy sauce, 5g cooking wine, 3g allspice, 3g pepper, 3g chili, 2g star anise.

1. Wash the pork and set aside to drain the water.

2. Then pour salt, star anise, chili pepper and Sichuan peppercorns into the pot, stir-fry evenly with a spatula, stir-fry the salt slightly and turn off the heat to cool.

3. After cooling, add an appropriate amount of light soy sauce, soy sauce, cooking wine, five-spice powder, and pepper, stir evenly, and then apply it on the meat.

4. After applying, put the meat in a container and let it rest for 10 days.

5. When the time is up, take it out, tie it with a rope, hang it in the sun to dry, take it back after drying, and the cured meat is ready.