Homemade Sichuan Bacon

First, rinse the purchased pork with white wine and mix it evenly.

Add salt, Sichuan peppercorns, and star anise to the pot and stir-fry until fragrant, then stir-fry the salt until it turns yellow.

Put the meat wiped with alcohol into the pot while hot, skin side down, and rub evenly with salt.

Then put it into a container, cover it, and marinate for three days.

After a day, take it out again and air it for three days (in a cool place)

Find an older pot, put some rice in it first, then lay some tangerine peel on top (the tangerine peel can be used, it should be a bit moist, and place the meat on the tangerine peel)

Smoke over medium heat for 30 minutes until the pork skin is colored.

After taking it out and drying it for a few days, it can be eaten. The meat smoked with tangerine peel is bright red in color and especially fragrant.