2. Wash and dry the meat pieces, cut several knives along the short axis direction on the surface of the meat skin, and cut through the meat skin to the depth of about 1 cm. Tool pitch 1.5-2 cm.
3. Put the meat into the baking pan with the skin facing down and add water about 2 cm deep.
4. Preheat the oven to 160℃, put it in a baking tray, and take out the meat pieces 15 minutes after the water boils. You can also put the meat in a large pot with the skin facing down, add water 15 minutes and then take out the meat.
5. Evenly spread salt and pepper powder on all sides of the meat, and insert laurel leaves into the seam of the meat skin.
6. Put a grill on the baking tray, and put the meat pieces on the grill with their skins facing upwards, so that the meat pieces do not contact with the soup in the baking tray, and the sweat flowing out during baking can be collected in the baking tray. Put the baking tray in the lowest layer of the oven (the temperature is still 160℃).
7. After baking for half an hour, pour about 500 ml of water on the meat.
8. Cut the onion into pieces, put them in a baking tray, continue baking for about 1 hour, and collect the soup in the baking tray in a large bowl.
9. Set the oven temperature regulator to 250℃. When the temperature reaches 250℃, open the oven door to breathe. Bake for 5~ 15 minutes until the skin turns yellow and crisp, and the fat comes out with oil bubbles. Turn off the power, open the oven door, let the meat stand in the oven 10 minutes and then take it out.
10, pick up the onion pieces in the soup, decant the oil slick, then pour into the pot, sprinkle with flour and mix well, add appropriate amount of salt and pepper powder to adjust the taste, and burn on the fire to make a thick pouring juice.