1, before frying, to put a large piece of meat boiled through water, and then use a toothpick or other pointed things, in the skin to tie a lot of holes, the denser the holes, the more useful for the back of the deep frying. After a certain time, dry the meat and heat up the frying pan, being careful not to get water on it. After the oil is hot, use something to hook the meat, put the skin side to the frying pan to fry, in addition to the oil temperature is also very important, fried buckle meat general oil temperature to burn to 9% heat, and then small fire fry until golden.

2, buckle meat used in the meat to use the concentration of a little bit of honey water, or maltose, dipped to the surface of the meat skin, and then put into the high oil temperature of the frying pan, quickly cover the lid of the pot, be careful to splash out of the hot oil scalded, the color can be appropriate, back to the original soup boiled, start the pot to dip, so that out of the bubbles more and uniform, taste more beautiful. Choose a thicker skin point of five as raw materials, meat to cook skin to boil, so that the buckle meat will be relatively soft, meat skin fried to color red blistering when fish out into warm water can be immersed in a bit.