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Oil-free pork, that is, pork belly, is cooked with onions, ginger, and cooking wine until it is eighty-cooked, then fried in an oil pan until the skin is golden brown, then immediately picked up and soaked in water until the skin becomes wrinkled. Then pick it up and add seasonings to braise it. When braised in braise, we like to add some food that eats oil and water to relieve the pork. The greasy feeling of the meat itself, for example, is like bamboo shoots. Although bamboo shoots are fresh and delicious, they need to be eaten with oil and water to have a fresh and tender texture. Combining bamboo shoots with pork increases the delicious taste and neutralizes the greasy feeling of pork. The fusion of cooking greatly enhances the flavor of the dishes and makes them extremely delicious.
