Put the fresh pork belly bought in a larger basin, sprinkle two spoonfuls of salt and pinch it with your hands.

Step two:

Turn the pig's belly over again, sprinkle two spoonfuls of salt from the inside out and continue to pinch. In the process of grasping and pinching, the fat oil and the dirt attached to the inner membrane are also grasped and pinched. The attachments on the mucous membrane wall that can't be pinched off are removed with scissors or a kitchen knife, and if there are tiny pipes, they are also removed.

Step 3:

Then, after backwashing the salt mucus, put half a spoonful of flour from the inside to the outside for grasping and kneading, then turn the inside over and put half a spoonful of flour, continue to grasp and knead the surface of the pig's belly to remove dirt and mucus, and repeatedly rinse and grasp and knead the grasped pig's belly under tap water until it is clean without mucus and dirt.

Step 4:

Next, blanch the pork belly. First, put the pork belly inside out at a water temperature of about 50 degrees. Put a few slices of ginger in the water and add a spoonful of vinegar and a spoonful of cooking wine. The cooked pig's belly can be stewed or braised naturally.