1.

Unhairing the rump and pork belly of the pig with skin, washing and controlling water, cutting into 4-5cm thick, and putting into a pot.

2.

Chop star anise and pepper slowly with a knife or break them with a pulverizer, and cut ginger into powder.

3.

Add chopped star anise, chopped pepper, Jiang Mo, a spoonful of white sugar, salt, soy sauce, soy sauce and white wine to the meat, rub it evenly by hand, seal the pot, and put it in the shade to start pickling.

4.

Take a look every 1-2 days and marinate the meat as evenly as possible. Take it out after 10, and dry it in the shade for about 10- 15 days.

Fumigation: Add 1 millet and a spoonful of sugar to the wok, and evenly spread dried tangerine peel on it.

5.

Put a stainless steel grate, then spread the dried bacon, cover the pot and turn on a small fire to start smoking for about 1 hour. In the meantime, open the pot every 20 minutes to avoid smoking. If the fire is small, turn it up appropriately until the bacon skin is red and bright.