1. Making seasoning oil

Angelica dahurica 10g, fragrant leaves 5g, star anise 5g, cinnamon 5g, onion 50g, ginger 50g, salad oil1g. Heat the oil in the pot, pour all the appeal materials into the medium fire, and remove the slag.

2. It's spicy and delicious

250g of pepper powder, 250g of cumin powder, 20g of thirteen spices, 300g of chicken essence, 250g of monosodium glutamate, 700g of salt and 500g of pepper noodles. Mix the above seasonings evenly and spread them on the pork belly, sprinkle a little white sesame seeds evenly, drop the prepared seasoning oil to ensure that each piece of meat is soaked by the seasoning, and let it stand and marinate for 6-8 hours.

Baking step

1. Outdoor barbecue

First, light the fire. When the temperature in the furnace reaches 100 degrees, hang the meat, face the center of the fire, and stick the skin to the furnace wall. When the temperature rises to 160 degrees, cover the damper and close it for 20 minutes (keep the temperature between 180- 190 degrees).

Note: If the temperature is too high, the furnace cover can be removed until the temperature drops to normal temperature.

Bake skin

After baking for 20 minutes, turn the meat over 180 degrees (fast), cover it, open the tuyere, and start counting for 20 minutes when the temperature reaches 160 degrees (the temperature is controlled between 190-200 degrees, and the temperature is controlled by opening the damper).

Step 3: skin explosion

After peeling for 20 minutes, open all dampers, control the temperature between 24 and 250 degrees, and bake for 10 minute.

Note: 1. Observe the burning of charcoal at any time during baking. If the charcoal fire is not enough, add charcoal 10 minutes before the skin test.

2. During the baking process, cover the converter, and the flame will follow the tuyere and be heated more evenly.

3. If individual skins are not crisp, you can take out the barbecue and bake the rest for 2-3 minutes.