The most traditional way is to burn the pork skin over a fire until the skin is half burnt, and after soaking it in hot water, scrape off the burnt part with a knife. Wash the rest and do it again. It's hard to wash the skin without letting it go and it won't bite. Will not burn can also not burn, wash with hot water, directly sliced (to thin), raw and popped on it, add some garlic green pepper. Cooked and then fried can also be, it is best to use boiled, do not steam, to cook for more than half an hour, an hour is no problem, of course, with a pressure cooker, then twenty minutes is enough. Can also be cooked directly sliced and eaten. Bacon is generally not directly steamed raw, because the time to do bacon put a lot of salt, cook a little can not be so salty. There is also bacon in the smoking process will be attached to a lot of dirt, wash can not necessarily wash very clean, boiled can also be further removed from the dirt.

Boil the water for half an hour. To use chopsticks to poke the meat skin can be poked to move can be fished out of the slices to eat, to fry if the meat skin is a little soft when fished out of the slices, with green pepper fried, which is called green pepper bacon.

Steam well will not run flavor. Sliced black bean pepper, chili peppers, stir-fry anything