1, selection. Should choose color white, belly wall meat thicker, larger fresh pork belly.　　　

2, knife processing. Pork belly flat on the vegetable pier flat slice, in addition to clinging to the pork belly above the fat and thick mucous membrane. The method is: 500 grams of sliced pork belly into the water (water to no pork belly appropriate), plus 200 grams of flour rubbing mucus, fish out and wash, plus 200 grams of balsamic vinegar repeatedly rubbed to go to the odor of the pork belly, with running water repeatedly cleaned for 2-3 hours in order to increase the crunchy feeling of the pork belly. Pork belly on the appendages if you do not remove the net, cooking there will be a very unpleasant odor, and rising hair is not good hair system. Therefore, it must be cleaned, and then use a knife to change into strips or silk, into the beer water (beer and water ratio of 1:5) in the soak for 2 hours.

3, rising hair. 500 grams of pork belly, for example, will be 15-20 grams of edible alkali into the pot, add hot water (water in order to not over the pork belly as appropriate) into the hot alkaline water, when the hot alkaline water is slightly cooler into the pork belly soaked for 5 hours, such as the pork belly into a light gray, and then poured into the hot water of about 250 grams of immersion to the pork belly color slowly white, the volume also began to rise when the alkali solution will be poured out, and then put back into the hot alkaline water (500 grams of fresh water plus edible alkali) 20-25 grams) in the soaking, hot alkaline water temperature should be controlled at 70 ℃ for good, to be its natural cooling can be removed.

4, to alkali. After treatment of pork belly alkali flavor is particularly strong, to remove the alkali flavor, you need to soak the pork belly with running water for about 2 hours, remove and then put into the 5-10 grams of pepper grains (pepper grains should be soaked in hot water for 20 minutes in advance) of the cool water (the water did not exceed the pork belly is appropriate) in the immersion of 6 hours. Remove the pork belly, poured into 500 grams of water with 15 grams of meat powder soaked for 2 hours, fish out and dry, so that the pork belly is processed. In the cooking process, if the pork belly is not used up, can only be refrigerated with water, not frozen, otherwise it will lose the crisp characteristics.

Reference

Food Knowledge. Xiangha [cited 2017-12-22]