First of all, the skin belly is very particular, only choose thick and fat pigs. First, carefully remove every piece of fat from the skin, cook the skin with a large pot of clear water until it is translucent, then pick it up and put it in a ventilated place to dry, and throw it into lard cooked with fat to be close to the skin, which is fragrant enough. The frying temperature is very particular, and the old man must personally supervise it. This kind of fried belly is golden, crisp and soft, and it will rot with a bite. Many diners pay extra money when they eat, adding an extra portion of skin and stomach to eat.

The following items are also very particular. First, fish out the clear noodle soup until it is 70% cooked, put it into the soup boiled with meat and bones, sprinkle with proper amount of star anise, pepper, sugar, ginger powder, soy sauce and salt, then add the skin belly, shredded mustard, vegetable seedlings, tomato slices, shredded pork, monosodium glutamate and lard, and add it when the noodle soup boils. It will taste better if you add some pepper.