2. Wash the pork belly with warm water, and clean the pig hair with a clip.
3, pork belly cold water into the pot, cook for a few minutes, after the surface is slightly colored, remove.
4. Mix the white wine, sugar, salt, bean curd and spiced powder evenly, brush them all except pigskin, wrap them in fresh-keeping bags and refrigerate them overnight.
5. Take out the marinated pork belly, with the pigskin facing up, mix white vinegar and baking soda, brush it on the pigskin several times, wrap the rest in tin foil and put it in a baking tray.
6. Cover the pigskin with a thin layer of coarse salt.
7. Put it in a preheated oven, fire it up and down at 230 degrees, bake it in the middle layer for 30 minutes, and then take out the baking tray.
8. Tear off the tin foil, scrape off the coarse salt, tightly tie the pigskin again with a toothpick or bamboo stick, then put it in a preheated oven, and bake the middle layer at 250 degrees, 120 degrees for 20-30 minutes until the pigskin is completely foamed and golden yellow.