The practice is actually quite simple. Choose fat and thin pork belly, cook it in cold water until it is half cooked. Pay attention to boiling and skim the blood. Brush the soy sauce and honey with a brush (you can mix the soy sauce and honey evenly in a bowl, brush them over and over again, dry them for a while, and brush them again when they are dry). Put the oil in the pot, and the oil temperature reaches 70%. Put the pork belly skin with the sauce down and fry it. The oil will splash a little, 800 degrees, and fry for about 2 minutes. When the skin has bubbles, it can be done. Stir the fried pork belly and skin in warm water or cold water, and it will foam more, so that the meat will be softer and more tasty. Cut the pork belly into pieces with uniform thickness and put the seasoning evenly. You can simply do it later.