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