The specific practice of burning pigs:
1. Wash the pork belly, then put it in the pot with cold water, add the onion, ginger and 1 teaspoon cooking wine, slowly cook until the meat becomes discolored, and clamp it with chopsticks without spilling blood.
2. Immediately after the meat is cooked, take it out and wash it with cold water, pull out the hair with tweezers, and then insert a toothpick into the hole.
3. Then put half a teaspoon of salt and baking soda on the pigskin and marinate for about 20 minutes.
4. Turn to the meat side and cut the meat close to the fat. Don't cut the pigskin.
5. After cutting, put spiced powder on the gap between the meat and the left and right sides. You can't put spiced powder on the skin, otherwise the color will not look good when baking.
6. After the spiced powder is smeared, it is necessary to smear a proper amount of salt and smear the gaps, surfaces and sides of the meat.
7. Put the meat in the grill and let it dry naturally, and let it taste for more than 2 hours. Surrounded by tin foil, only the skin of the meat is exposed.
8. Put it in the oven, set the maximum temperature to 230 degrees, heat it up and down, and bake for about 45 minutes.
9. Take it out of the oven, then coat it with a layer of cooking oil, and put it back in the oven until the skin is dry.