1. Prepare fresh meat. Tie the remnant hair clean. Bring the cast iron pot to red on high heat.
2. Hold the meat piece with your hand, the skin down, rub it repeatedly on the iron pan to burn the skin.
3. Charred pork skin.
4. Washed meat. Wipe off the water.
5. Prepare the required marinade.
6. First mix the white wine with the meat, then mix the salt, sugar, monosodium glutamate, spice powder and Chinese pepper, spread the meat and massage repeatedly, put it into the container. A ceramic container is the best. Marinate for seven days, every two The sky turns once.
7. After seven days, take out the marinated meat and hang it in a ventilated place. Let it dry until half-dry, about four days.
8. Put the iron pan on the fire, first put a piece of tin foil, then add the chaff shells, cypress leaves, orange peels, and peanut shells. Put the grilling net on the smoker and put the marinated meat on the lid. Start with a high fire, then a small fire after the smoke, and smoke it in a closed area for about an hour, and the meat will be golden brown and serve.
9. Smoked Sichuan bacon. Wash before eating, steam or boil for 20 minutes, dry and slice for serving.
10. Stir-fried bacon with garlic sprouts is authentic Sichuan cuisine.
