Step 1: add salt to the pot and stir fry. Rub the salt on the meat and spread it evenly.

Step 2: Put the meat through the hole at one end, hang it up and air it outdoors for three hours.

Step 3: pat the meat with the juice of soy sauce, soy sauce, white sugar and white wine.

Step 4: Let the meat stand for 12 hours after the juice is hung, and then hang it for 12 hours after the surface is solidified.

Step 5: Take the meat back and smear it with star anise, pepper and cinnamon.

Step 6: finally air-dry the meat for two or three days.

Second, the pickling method of Sichuan bacon

Step 1: Cut the pork belly into appropriate sizes and put it in a big pot.

Step 2: Rub salt on the surface of the pork belly in the pot and evenly spread each piece of meat.

Step 3: Continue to apply sugar, fennel, star anise and pickled pepper wine, spiced powder and pepper.

Step 4: Soak the meat in the sauce repeatedly in the basin, and then leave it slowly for one night until the taste is full.

Step 5: Hang the meat and air dry it until it stops dripping.

Step 6: After that, put the meat into a basin, coat it with soy sauce, soy sauce and spiced powder, and rub it evenly.

Step 7: sun the meat for about a week.