Step 1: Prepare 10 pounds of pork, prepared pork must not be washed with water, washed easy to deteriorate, directly with a high degree of white wine on top of the pork a thin layer, which can play a role in sterilizing and disinfecting, prolonging the shelf life. It will not affect the taste of bacon.

Step 2: Keep the pan dry, add 150 grams of salt to the pan, then add a small handful of peppercorns, 2 star anise and 2 allspice leaves, and turn on a low flame for frying. Turn off the heat when the salt turns brown and the aroma of the spices wafts out. When the fire is off, put the salt in a bowl to cool.

Step 3: Prepare 100 grams of soy sauce and 50 grams of dark soy sauce. Pour them into a pot and bring them to a boil over high heat, then turn off the heat and set aside to cool. Immediately afterward, spread the cooled salt evenly over the surface of the pork, making sure that every part of the pork is coated. After the salt is evenly coated, spread the cooled soy sauce evenly, so that the color of the bacon looks better.