Slit eye: the last step is to quickly transition to this step by supercooling. After cold water, the meat is cold and can be pricked. Use scissors (note that it must be scissors, the reason will be explained later) to make a small angle, and make dense holes in the skin in sequence (puncture is the key, not too deep, dense, the reason will be explained later), and sprinkle salt evenly around, not too much, which is a bit too much in the above picture. This picture shows the seam when I break the meat with my hands.
Oil the wok: oil the wok until it is 5% cooked, put the wok skin down, cover the lid (because there is moisture in the meat, the wok will not stop for a while, pay attention to safety and be calm), and let it stand for about 20 minutes, so that the wok will not fry.
Out of the pot: piercing is a key step, and the timing of out of the pot is a key step. When you open the lid and observe, pay attention to turning over the part that has not been fried until you find that the skin is covered with concave and convex particles, the color becomes darker, and the sound is muffled when you knock hard!