1, choose the thick, fat and thin pork belly. Thick pork belly looks better when fried. If you choose some thin pork belly, it will shrink into small pieces when fried. Because oil will be produced when frying, you should choose thick pork belly. Too fat pork belly tastes greasy and too thin to eat firewood, so fat and thin pork belly is the best.

2. Cook pork belly. Pork belly is cut into cubes as much as possible to facilitate frying. Put the pork belly in cold water. Add onion, ginger and cooking wine to the pot to remove the fishy smell of pork belly. Cook the pork belly until it can be pierced with nails. Then, remove the water and set it aside.

3. Feeding: dry the cooked pork belly and punch holes in the pigskin with bamboo sticks. The more holes, the better. Then put a layer of salt on the surface of pigskin and a layer of white vinegar for later use.

4. Stir-fry the pork, pour the right amount of oil into the pot, and the oil temperature is 80% hot. Pork belly will be served in a colander, with the pot cover in one hand and the pork belly in the other. Put pork belly in hot oil, and then quickly cover the pot to prevent the hot oil from burning. Deep-fry in medium heat until almost the same, then take it out, heat the oil temperature to 90% again, then add pork belly and fry at high temperature until golden brown, and take it out. At this time, the fried pork is golden yellow and the skin is crisp.

5. Soak the pork in water. Soak the fried pork in cold water, and the pork will be fluffy and bubbly after soaking.