1. Wash the meat, scrape the pigskin with a knife (don't peel it), and cut the fat and lean meat separately.

2, put a little oil in the pot, transfer the oil to the pot, first fry the fat, that is, fry the oil in the fat, the meat will be fat but not greasy.

3. Stir-fry until the color of the skin is slightly shiny, and quickly pour in lean meat (it can't be fried for too long, otherwise the dried meat is not delicious). In this process, use medium heat and stir fry constantly, because the oil is easy to paste before it is stirred.