Production steps: First prepare the bubble pork, which is actually the fattier meat on the pig skin. Of course, you can change it according to your own taste.

Fry the lard, and when done you have a large pot of high-temperature oil.

Cut the pork into small pieces.

Put the pork into the oil pan and fry.

Fry until cooked, take it out and put it into a pre-cleaned jar, then pour a layer of oil on the surface.

After cooling, seal the jar and open it when eating.

Note: the meat must be fried thoroughly in oil, and the oil must submerge the meat when stored in the jar (otherwise the meat will deteriorate).

Ya'an City, a prefecture-level city in Sichuan Province.

It is located on the western edge of the Sichuan Basin and the upper reaches of the Yangtze River. It spans between 28°51′10″-30°56′40″ north latitude and 101°56′26″-103°23′28″ east longitude. It is adjacent to Chengdu City in the northeast and Chengdu City in the east.

Meishan City borders Leshan City to the southeast, Garze Tibetan Autonomous Prefecture to the west, Liangshan Yi Autonomous Prefecture to the south, and Aba Tibetan and Qiang Autonomous Prefecture to the north. It has a subtropical monsoon climate.

The city has a total area of ??15,314 square kilometers, jurisdiction over 2 districts and 6 counties, and a permanent population of 1.5397 million (at the end of 2016).

Canned meat is a special delicacy in Ya'an.

Local people make it every year, and foreign tourists have endless aftertaste.