How did old Nanjing cook bacon?

There is a saying in old Nanjing that "light snow pickled vegetables, heavy snow pickled meat". Every household is busy pickling "salty goods" as soon as the solar term of heavy snow arrives.

Add star anise, cinnamon, pepper, sugar, etc. To salt, stir-fry in the pot, and after the fried pepper and salt are completely cooled, apply them to fish, meat and poultry and rub them repeatedly.

When the color of the meat changes from fresh to dark, and there is liquid oozing from the surface, put the meat and the remaining salt into a jar, flatten them with stones, put them in a cool and backlit place, take them out after half a month, put the marinade into a pot and add water to boil, skim off the floating foam, take them out after 10, and hang them under the eaves of Chaoyang to dry them to welcome the New Year.