1. The best super streaky pork is selected, which is even in fat and thin, tender in meat quality, and soft and glutinous in the finished product.
2. When blanching pork, do not cut the meat into small pieces first. The whole meat should be blanched first. When the meat is heated, its compactness is the same. After blanching, cut the small cubes to ensure the size of the finished product is consistent to the greatest extent.
