condiments

pork belly

250 grams

condiments

oil

Proper amount

salt

Proper amount

chicken essence

Proper amount

five spice powder

Proper amount

pepper

Proper amount

step

1. Wash the pork belly, cook it with slow fire until it is 78% mature, then rinse it with running cold water and take it out. Punch countless small holes in the skin with a bamboo stick, the denser the better.

2. Sprinkle salt evenly on the tied skin, and on the other hand, cut several holes about two-thirds thick on the side of the meat. Use chicken essence, salt and spiced powder pepper to rub evenly on one side of the meat for seasoning.

3. Dry the pork for 2 hours (the pigskin can be dried by a fan until it is a little dry and hard before it can be officially baked). This time, it is also the process of eating.

4. Preheat the oven and bake at 220 degrees for 35 minutes.

The first time, scrape off the burnt skin with a knife.

Brush the skin back to the furnace with oil, and use the rapidly rising oil temperature to make the skin burst. The oven temperature can be raised to 250 degrees and baked for 10 minutes.

5. Take out the meat and let it cool. Slice on a plate (with seafood sauce and sugar).

skill

Pigskin can be dried with a fan until it is a little dry and hard, and then it can be officially roasted.

Fix the pork with bamboo sticks to prevent the meat from being deformed during barbecue. Wrap the meat in tin foil.