Wash the pork belly and cut it into long strips (don't cut it too finely, the meat will shrink when fried, and it will burn easily if it is too thin, and it will taste bad) (

Put a little olive oil in the pot, pour pork belly, stir-fry and change color, then pour water.

Cook the soup with high fire until it turns white, and continue cooking with minimal fire.

When the water is almost dry, spread the pork belly evenly in the pot. In order to squeeze the oil evenly, the oil will boil out when the water is dry.

Be sure to turn the pork belly upside down to avoid frying and ensure that both sides are evenly colored.

Because the smallest fire can't heat the bottom of the pot evenly, when it is half cooked, change the meat in the middle and outside to the middle of the pot to continue cooking.

When the lard residue turns brown, it will almost be cooked. Drain the oil with a colander, sprinkle with salt and pepper powder, and the beautiful lard residue will be finished ~