Steps of crispy barbecue
1. Wash the pork belly, blanch it in boiling water, and immediately soak it in cold water for half an hour.
2. Take it out of cold water, drain it, and then cut it with a knife, with an interval of about 4 cm. Never cut it off.
3. With the skin facing up, poke a hole in the skin with a fork. The pore density should be large and evenly distributed.
4. Peel, apply proper amount of salt and cooking wine, and marinate in the refrigerator for one night.
5. Take out the marinated pork belly with the skin facing upwards, and wrap the pork part with tin foil to expose the skin.
6. Then apply a proper amount of salt to the skin, and then evenly apply baking soda.
7. Preheat the oven, put the pork belly in the upper and lower tubes at 250 degrees for 30 minutes, then move to the next layer, only open the upper tube for 20 minutes, take it out, brush a layer of oil on the skin, put it in the oven 10 minute, take it out, cool it, and cut into pieces.