Pork belly with skin (loin strip).

Don't buy back the fat, or the fat and lean meat will separate and fall off during the firing process.

Accessories:

Onion, ginger, garlic, pepper, aniseed, soy sauce, cooking wine, salt and sugar (necessary).

Practice:

1, put all kinds of spices into the pot, pour in wide water, boil, put the meat pieces cut into fist size, and cook for one hour with slow fire until you can easily poke into the skin with chopsticks; 2. After the meat is cooked, fish it out while it is hot, and the pork soup is naturally cooled in the basin and left for use; 3. Mix the soup with proper amount of soy sauce and honey in advance, and dip your fingers to paint the surface of the meat skin while it is hot, quickly and evenly; 4. After the meat is cooled, cut it into strips with a thickness of seven minutes (that is, more than half a centimeter and less than one centimeter). Should be uniform, easy to fry; 5, meat strips must be controlled to dry water, so as to avoid burning oil flowers disorderly blend. Fill the pot with oil. When it is 70% hot, put the meat strips into the pot and fry them repeatedly. Generally, it takes three minutes to fry; 6. Remove the fried meat strips from the oil pan, and quickly put the meat strips into the soup basin in cook the meat while it is hot. In this way, the meat strips suddenly meet cold water, and the broilers will tighten and form beautiful folds; 7. Finally, put the meat strips evenly on the plate and sprinkle some chopped green onion. The traditional way of eating, you also need to put the plate in a steamer and steam it for a while. This kind of steak is crispy and salty, fat but not greasy, and it melts in the mouth.