The skin is not crisp, the meat is boiled thoroughly, and chopsticks can be inserted. The skin is always fried with bamboo sticks to let the gravy flow out, and the skin is also seasoned. When you put it in the oil pan, hook the noodles with meat, fry the skin first, and then put it in, so that the oil will not go over the skin. Deep-fried until 70-80% mature, take out and cool before returning to the pot. My dad fried it like this. It's crispy.