How to make Fuyang Eight Large Pieces:

1. Buy some rice yeast.

2. Buy some pork belly, wash it and put it in a basin.

3. Sprinkle appropriate salt, evenly apply rice yeast on the meat skin, and add some seasonings you want to add.

4. Put an appropriate amount of oil in the pot, heat it until it boils slightly, add the prepared pork, fry until it turns yellow and take it out of the pot.

5. Cut the fried meat into pieces, put it in a bowl, and finally steam it on a basket or grate for 30 minutes before eating it deliciously.

Pork belly (also known as rib meat, three-layer meat) is located in the abdomen of pigs. There is a lot of fat tissue in the abdomen of pigs, which is also sandwiched with muscle tissue, with fat and lean intervals, so it is called "pork belly". This part of the meat is also the most tender and juicy.

Pork belly has always been the choice of some representative dishes, such as Jinan Pork, Braised Pork with Pickled Vegetables, Braised Pork with Nanru Pork, Dongpo Pork, Braised Pork Rice, Melon Pork, Steamed Pork with Vermicelli and so on. Its fat meat melts easily when exposed to heat, and its lean meat does not burn when cooked for a long time.

Pork belly is the meat on pork ribs. The structure of pork belly is one layer of lean meat and one layer of fat meat. Its fat meat melts easily when exposed to heat, and lean meat does not need firewood when cooked for a long time. It is the best choice for braised pork or braised pork. It is the legendary top quality. The pork belly is 10 layers.

Choose high-quality pork belly, which can be touched with your hands. It will feel slightly sticky. There is no blood on the meat. The fat and lean meat are red and white, and the color is bright. The best pork belly is near the tip of the pig's rear hip. The pork belly here has three distinct layers. The fat and lean meat are equally thick. The thickness of a whole piece of pork belly is about one inch.

Reference for the above content: Pork belly (meat from pig belly)_Baidu Encyclopedia