1, cutting, 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 and drying to warm peppercorns and salt for rubbing, rubbing into the porcelain pot, skin down meat up, layer by layer yard, the top layer of the pressure with heavy objects. Every 2 days turn over 1 time, pickling 10 days later, changed to turn over 1 time a day, and then pickled 4 to 5 days, take out, put on a rope, hanging ventilated place to dry to half dry.

2, smoked: large iron pot put sawdust, on the iron grates, the drying of the meat on it, cover the pot, and then burn the fire. When the sawdust heated smoke cease fire, meat smoked on the yellow, its moisture has dried that is.

3, steaming, slicing: put the system of bacon into warm water to soak soft, scrape off the yellow surface, and use a soft brush to remove the dust on the meat, and then washed with warm water, into the container, on the drawer with a high-flame boiling water steam for about 1 hour. Cool down the drawer, slice the plate can be eaten.