The cooking of stew is also very particular. Generally, pork belly with skin is selected and fried to golden color, crisp but not hard or burnt, fat but not greasy, thin and tender, which is the top grade.

The practice is as follows:

Material: ribs with skin 1 (about 400g).

Accessories: eggs, dried starch, soy sauce, sugar, refined salt, cooking wine, vinegar and oil.

Production steps:

(1) Wash pork belly and marinate it with soy sauce, sugar, salt, cooking wine and vinegar for half an hour.

(2) Put the meat in a boiling water pot, cook it until it is 90% mature, take it out while it is hot, peel it, and plate it.

(3) Put the egg yolk in a bowl, add dry starch and salt, mix well and apply it on the back of the meat.

(4) Pour the oil into the pot, and when it is cooked for 6 years, fry the meat until it is golden yellow.