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