In Changting area of Hakka, large pieces of braised pork are a famous dish. Roasted chunks, also known as braised chunks, are generally made of pork belly of medium-sized pigs within 100 kg. When processing, the meat is cut into pieces, washed and cooked in a pot, picked up, dyed with rice wine while it is hot, and burned in a hot oil pot. During the Chinese New Year holidays or weddings, funerals and celebrations, the majority of urban and rural people in Changting regard braised chunks as an essential dish.

Burning chunks is also a famous dish in Changting, the capital of Hakka. Its production technology removes the greasiness of fat meat, which makes many people who don't eat fat meat fall in love with burning large pieces.

Exercise:

1) thick pork belly, cut into pieces (large pieces, lean meat, fat meat, pigskin, one size fits all), washed, and then boiled in boiling water until it is almost rotten (it can be easily inserted with a fork (with a special iron fork)).

2) Add the cooked meat (still hot) into the wine, mix well and put it into the oil pan. Put the lid on.

3) fry at the highest temperature. I don't remember how long it has been fried, but it should be a little yellow and dry. The drier you are, the less fat you are, but you should be moderately fat. Turn the meat over with a fork and fry it evenly.

4) fork up the cooked meat and put it into the basin. After it cools a little, dip it in salt (coating salt on it by hand will help it not go bad so quickly). Burning large pieces can be stored for a long time, as long as salt is sprinkled on the surface to prevent deterioration, it can be stored for a long time.