2. Accessories: salt 100g, soy sauce 200g, sugar 20g, Fenjiu 150g (rice wine is also acceptable) and soy sauce.

3. Pork belly is changed into strips with a width of 3.5 cm and a length of 40 cm. Put it in a dish, mix well with the above seasonings, and take it out after pickling for one day. At the thick end of each piece of pork, pull a small mouth with a belt meat oblique knife, put the string through the puncture, hang it on a bamboo pole, put it in a ventilated place in the sun, dry it, put it in a basin and put it in a dry place.

4. Wash the dust when eating, steam it on high fire for about 25 minutes, and cut the pieces with an oblique knife.