Method for steaming pork belly with pickles for 40 minutes and still not rotting:

Dry the water from the pulled out pork belly and pork skin, use a toothpick to prick all the holes on it, and then wipe it with Apply a layer of white vinegar, and then evenly apply a layer of dark soy sauce. White vinegar softens the pork skin, and soy sauce is used for color.

Heat oil in a pan. After the oil temperature rises to level 7, put the pork belly coated with soy sauce into the oil and fry, with the pork skin facing down. Fry until the meat is golden brown and evenly sized bubbles appear on the pork skin, then immediately soak the meat in cold water until the skin becomes beautiful.