1, pork belly blanched with cold water, inside and outside the same maturity, in other cooking when the texture will be old, the flavor is not good enough, and hot water blanching pork belly, the external mucous membrane fat denaturation, better removal, the internal taste of the pork belly is still tender and tasty, so it is recommended to use boiling water blanching.

2, the surface of the pork belly has a layer of gastric mucous membrane, there is a certain odor, so in the cleaning of the pork belly in boiling hot water blanching for about 20 seconds, the surface of the mucous membrane, fat, etc. will be denatured, it becomes easy to scrape down, and the pork belly itself is still fresh and tender taste.

3, blanch for 90 seconds before frying, blanch a pork belly before frying, can be pork belly absorbent expansion, meat is more full, and blanch a good after a cool water, you can make the meat more elastic, crisp texture.