Pickling. Shred pork belly, put it in a pot and marinate it with baking soda for about 4 hours. When the tripe turns light gray and swells, pour some hot water at about 80℃. After cooling, it will slowly absorb water and expand, becoming slightly white and soft. Then carrying out secondary curing; Pour off the alkaline water of the first marinated belly strips, add some hot water at about 60℃ and appropriate amount of soda ash, naturally cool and fully expand.

Tenderize first, wash off the alkaline smell with clear water, then mix the tender meat powder with water evenly, pour the rinsed and drained belly strips into the tender meat powder solution and soak for 2 hours, then take out the belly strips and rinse them with clear water. This makes a crispy belly that can be used for cooking at any time.