Bacon introduction: Bacon is a treasure of the Miao family for entertaining guests. It is smoked every year near the end of the year. When smoking, first cut the pork into three to five kilogram pieces, rub it with salt and various spices, and then marinate it for three to five days. After the salt and spices have soaked into the meat, it is then skewered with bamboo or rattan sticks and hung on the fire pit. Slowly smoke it with fireworks. Better smoked bacon can generally be stored for more than half a year. Bacon must be washed before cooking, cooked, steamed until soft, and then sliced. It can be eaten directly with sour soup and spicy pepper, or stir-fried with seasonings. It has a unique aroma and a good dish appearance.