选择猪后臀、猪蹄膀等新鲜、上好肉块，以盐、香料等腌制后熏烘至干透，成品皮肉紧致，呈黄亮或红褐色，食用前用火炙烤后将皮肉表面刮刷干净，再用淘米水浸泡、洗净，与山药、莲藕、干豆角等同煮，肉块以熟透为宜，以免破坏成型，熟肉切片与粉皮、蒜苔、芹菜等同炒，切忌不要或少加盐粒，肉片筋薄透亮、油而不腻、风味独特。
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