Material preparation: one pork belly, half ginger, one onion, four garlic, cooking wine, soy sauce, barbecue sauce and oyster sauce.

1. Wash the pork belly, slice the ginger, put it in the pot with cold water, add a proper amount of cooking wine, and bring it to a boil.

2. Wait for two or three minutes after boiling, remove the floating foam and cook for 30 minutes on low heat.

3. Turn off the fire, fish out the pork belly, wash it and cut it into 8 mm thick pieces.

4. Chop garlic, shred ginger, cut shallots into small pieces, marinate pork belly with soy sauce, soy sauce, barbecue sauce, cooking wine, onion, ginger and garlic, wrap it with plastic wrap and put it in the refrigerator for more than two hours.

Matters needing attention in family barbecue

1, you can add a little sugar when pickling, because most barbecue sauce contains sugar, so everyone decides whether to add sugar according to their own situation. If there is too much soy sauce and soy sauce, barbecue sauce can also have less.

2. If you are afraid of being fat, you can cut the pork belly properly.

Boil for 30 minutes after blanching to make the pork belly tender.

4, the first barbecue, to wrap tin foil, is to lock the moisture, to avoid drying, but also to keep the temperature, so that the pork belly is softer.

5. After peeling off the tin foil wrapped in the upper layer, continue baking for 15 minutes, which can make the surface of pork belly slightly burnt and taste better.