1. Punching holes: Punching holes in the skin of pork belly before frying, which is an indispensable process. The purpose of punching holes in the skin of pork belly is to allow hot oil to be discharged along the pricked holes when frying pork belly. The holes from which hot oil is discharged will have white spots after being fried at high temperature. The more holes are pierced, the more white spots there will be. Finally, the fried pork belly will have tiger skin after soaking, so this process of punching holes is indispensable, and the holes are pierced.

2. Control of oil temperature: When pork belly is fried in the pot, it is necessary to control the change of oil temperature. Pork belly should be cooked at a high oil temperature, which will stimulate the fat on the skin of pork belly to "explode" and make it easy to get tiger skin.

3. Soak in clear water: the fried braised pork must be soaked in cold water immediately. After soaking, the skin of the braised pork will become soft and finally the tiger skin will be formed. If the fried braised pork is not soaked and cooled, it will be shaped. At this time, the tiger skin will not be formed.