Cook the whole meat in cold water until the meat is over. Rinse the meat and dry it with kitchen paper. Drying the water on the meat is to reduce the oil jumping when frying the skin later. Note: Cook the meat the night before and put it in the refrigerator without a lid. If you stay overnight, the moisture of the meat will be drained.

burn oil in an iron pan, and the dosage is enough to cover the skin. Apply soy sauce to the skin.

when the oil is hot, put the meat in the pot. Pay attention to face down the skin (this step is to fry the skin, and the skin can achieve the wrinkle effect after steaming, and the taste is better).

Take out the fried meat, with the skin facing down, add water and drown the skin. Soak for half an hour.

in another bowl, mix the winter vegetables, pepper, shredded ginger, white pepper and 1 teaspoon of sugar.

cut the soaked meat into pieces with a width of 8cm and a thickness of 1cm, and add 1 teaspoon of soy sauce and shredded ginger. Put the cut meat neatly in a bowl, and the skin must face down.

Extended information:

How to choose pork belly

High-quality pork belly has the following characteristics:

Appropriate fat and thin: pork belly is layered with fat and thin, and the proportion is close to the taste, so it will not be oily or astringent, and the taste is just right.

Elasticity: If you press it with your hand a little, good pork belly will have good elasticity, and the surface of pigskin will be fine, and it will not be too dry or oily.

bright red: fresh pork belly should be bright red normally. If the color is abnormal, don't buy it.

bright color: bright color means that pork belly is fresh; if it is too dark, it is probably stale; if it is too bright, it is probably artificially treated.

Reference: Baidu Encyclopedia-Burn White.