1. Marinate for 4 days and then hang up and dry.

2. The materials that need to be prepared in advance include: 15g of pork belly, 23g of edible salt, 5g of star anise, 5g of fennel and 5g of fragrant leaves.

3. in the first step, put the prepared salt, star anise, fennel and fragrant leaves into the pot, stir fry quickly, and take them out for cooling.

4. Then scrape off the skin and wash it.

5. Then spread the meat with salt and spices and spread it evenly.

6. Put it in a ventilated place for 4 days after wiping it all.

after 7 or 4 days, hang it and air dry naturally, so that the bacon is finished.