1. Don't cut into butterfly slices, cut the inner rib into 0.5cm thick, spread it out and flatten it with a meat hammer.

2. Put the cheese slices and bacon together, tap the edge with the back of the knife, and then fix it with a toothpick. Beat the eggs into egg liquid for later use.

3. Dip the ribs with flour (3 tablespoons), egg liquid and bread flour (5 tablespoons) in turn.

4. Heat the pot, put oil (2 cups), when the oil temperature is 170℃, drain the pork skin into the pot, fry it in medium heat until golden brown, take it out, dice it and set it on the plate.

Good taste, good color and high nutrition.