excuse me , you just consume pork belly for making dregs right ?
yeah
that's it
dregs of fat
how does this weigh ?
around 10 kg
how long have you worked for it
it has been run for 28 years
set up a pork stall in the morning
then make dregs of fat back home
that's right
we only consume pork belly
they set up a stall in the market
in the afternoon they would come back and make dregs of fat
it is cooked over wood-fired stove
right here
how many years have it been with you ?
that's old-fashioned
I can't catch what you said
seldom would cook it over wood-fired stove
yeah
blanch it first ?
yeah
blanch it
chop it
got it
remove pig 's skin
make dregs of fat
I can't catch what she said
get rid of pig skin first
I fail to get your dialect
probably
get it removed
it looks great
we only consume fine pork belly
how much is pork belly?
15 yuan
so how much is that
65 yuan per 500 g
how much did you consume to get 500g dregs of fat
1.5 kg pork
slice it
you would serve up 10 kg dregs of fat a day ?
that's not fixed
how much would you make near Chinese New Year ?
about 100 kg
years ago it tasted better
sure
I fail to get what you said
you mean pork tasted better years ago right?
chop and blanch then
that's dated !
this is your son ? -sure
blanch it
remove the smell
blanch first
stir fried chopped pork belly
add lard first
it would take two hours
that's the traditional way to make it
here is a pile of wood
heat up
it would take two hours
in ten minutes
add some more pork now
anyway put fat pork into it first
or it would be chewy
it would taste good
great
it tastes savory
let's check it
it smells good
nice
that's fat
it tastes amazing
it is fried well
that's not the made-up product
it would be compacted then
put in
it would last for one day
yeah