Ingredients: star anise, pepper, salt, pork and white wine.

1, use local pork for meat, preferably pork belly, and don't wash it, it's easy to go bad. Blanch the meat with strong liquor. If you don't like spices, you can only use salt. You can fry the salt in a hot pot until it turns yellow. Spread it on the meat while it is hot. Be sure to massage evenly for a period of time to let the meat absorb salt.

2. After two or three days, take out the meat and put it in a ventilated and sunny place, and dry it until the surface is dry and the meat is a little oily. You can smoke it.

The most important thing of bacon is cypress and orange peel. Of course, if there are other fragrant fruit trees. Don't fire, smoke slowly, and don't cook the meat.

4, this is just lit the flame is a bit big, don't worry, if there is chaff slowly put a lot of smoke.

5. I smoked online at first, but it didn't work very well too close to the fire, and then I hung up.

This is the effect of smoking for four or five hours. It is too much trouble to smoke bacon in the building. We should clean the kitchen, open the window and turn on the range hood. When smoking, you should block the smoke and let the smoke concentrate in the middle of bacon, and the effect will be good.

7. This is what it looks like to smoke for three or four hours the next day. The real Sichuan farmers smoked bacon day after day, and the smoked bacon is more beautiful if conditions permit.