Wash the pork belly and cut it into long strips (don't cut it too fine, the meat will shrink when frying, it will burn easily if it is too fine, and the taste is not good) (

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

Boil the fire until the soup turns white, and continue to boil with the smallest fire.

When the water is about to boil dry, spread the pork belly evenly in the pot, in order to make the meat squeeze oil evenly, and the oil will boil out after the water is dry.

Always turn the pork belly over to avoid frying and ensure that both sides are painted evenly.

Because the minimum fire can't make the bottom of the pot heated 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 slowly, it can almost be cooked. After draining the oil with a colander, sprinkle with salt and pepper powder, and the beautiful lard residue will be finished ~