1, cut strip curing: cut the meat into long 30 centimeters, 3 to 5 centimeters wide strip, with a bamboo skewer to tie some small eyes, after frying hot peppercorns and salt for rubbing, rubbing into the ceramic pots,, layer by layer yard.

2, every 2 days turn over 1 time, pickling 10 days, turn over 1 time a day, and then pickling 4 to 5 days, take out, hang ventilated place to dry to.

3, smoking: large iron pot put sawdust, on the grate, the drying meat on it, cover the pot, burning fire.

4, steaming, slicing: soften the bacon with warm water, scrape off the yellow surface, brush off the dust on the meat, wash and put into a container, steam with boiling water for about 1 hour. Plate to eat.