Step one:
Put the fresh pork belly in a bigger pot, sprinkle two spoonfuls of salt and knead it with your hands.
Step two:
Turn the pork belly over again, sprinkle two spoonfuls of salt from the inside out and continue to knead. In the process of grasping, fatty oil and dirt attached to the intima are also grasped. Those attachments that can't be pinched off on the mucosal wall should be removed with scissors or a kitchen knife, and if there are tiny pipes, they should also be removed.
Step 3:
Then, after backwashing the salt and mucus, put half a spoonful of flour from the inside to the outside, put half a spoonful of flour on the inside, continue to rub the surface of the pork belly to remove dirt and mucus, and repeatedly wash and rub the pork belly under tap water until it is clean and free of mucus and dirt.
Step 4:
Next, blanch the pork belly. First, put the pork belly inside out, and the water temperature is about 50 degrees. Put a few slices of ginger in the water, add a spoonful of vinegar and a spoonful of cooking wine. The cooked pork belly is naturally cooled and cut in half. Half of the pork belly can be stewed with kidney beans and red dates, and the other half can be stewed or braised.