Tools/raw materials: 20 kg of fat and thin pork, appropriate amount of pepper, appropriate amount of liquor, appropriate amount of ginger and appropriate amount of salt.

1, generally choose pork such as pork belly and other fat and thin pork to make bacon. The bacon made of lean meat is firewood and its fragrance is not so rich. Cut the meat into pieces 3 to 5 cm wide and 20 cm long.

2. Apply salt to each piece of meat evenly, and rub it hard when applying salt. Pour in white wine and sugar, sprinkle with pepper and ginger, mix well, cover and marinate for 7 to 10 days.

3. Take it out and turn it over in the middle of curing, turn the bottom to the top, turn the top to the bottom, and turn each piece over, which is more delicious.

4. After curing, boil a pot of water to 70-80 degrees without boiling. Wash each piece of meat, wash off the sticky water, hang it in a ventilated place to dry, and blow dry the water.

5. When the moisture is nearly dry, you can bake it. Smoke it with fresh cypress branches for one to two hours, only smoking and no open flame. Hang the smoked bacon for a day or two, dissipate the heat and smell of smoke, and store it in a paper box or refrigerator. When eating, take out a section and cook it, then it can be served on the table.