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Accessories: 250g onion (white skin)

Seasoning: 20g green onion, 35g soy sauce, 20g white sugar, 20g cooking wine, 50g vegetable oil, 15g ginger

Method:

1. Cut the pork into long strips, use a knife to scrape off the dirt and fine hair on the skin, and rinse with clean water.

2. Pour water into the pot, add pork belly, blanch, remove and rinse. Rinse the pot, replace it with water, put in the pork belly, bring to a boil, skim off the foam, add onion knots, ginger slices, rice wine, and simmer over low heat. When the pork is almost crispy, take it out and spread evenly with soy sauce on the skin.

3. Clean the pot, add oil, and when it is 70% to 80% hot, put the meat strips in the pot, add oil, and fry until the skin becomes hard, take it out and soak it in water, and wait until the meat skin becomes When it becomes wrinkled and foamy, just take it out.