Composition:

Pork belly (a wider station is better), 1 onion knot, 3 slices of ginger, a handful of coarse salt and a little white vinegar.

Marinade:

Soy sauce 1 spoon+oyster sauce 1 spoon+Chili powder 1 spoon+sugar 1 spoon+half a spoon of spiced powder.

Exercise:

1. Pork belly in cold water, add onion, ginger, pepper and cooking wine, blanch, skim the froth, and continue cooking for 15-20 minutes.

2. Drain the water out of the pan, cut it into sections with a knife (but wait until there is a layer of fat on the skin before cutting), then evenly spread it on the pork belly with gravy, evenly spread it in the seam, and marinate for half an hour.

3. Put the pork belly skin up, wrap it in tin foil, nail fine holes (cook the meat is easy to nail), then apply a layer of white vinegar, and finally spread a layer of coarse salt (the thinner the better). Preheat it in the oven and put it in the middle layer, and bake at 200 degrees for 30 minutes.

4. When the time is up, scrape the salt off the meat, remove the tin foil, put a layer of white vinegar on the skin, and continue baking at 180 degrees for 20-30 minutes.