Wuhuashen 1Lb

2 teaspoons or a small bag of spiced powder or salted chicken powder.

Salt 1 teaspoon

White vinegar 1 teaspoon

Crispy roast chicken gizzard method

Wash the pork belly, absorb water with kitchen paper, and cut the meat about one inch with a knife (avoid cutting to the skin). Step 1.

Step 2: Sprinkle some crispy meat with salt, spiced powder or salted chicken powder evenly.

Put the pork belly flat on the plate, then use kitchen paper to absorb excess water, pour white vinegar on your hands, apply white vinegar evenly on the pork belly skin like everyone usually applies moisturizing lotion, and then put it in the refrigerator to dry naturally. (Never cover it with plastic wrap)

Step 3: Wait at least 2 days for crispy baking.

Take the air-dried pork belly out of the refrigerator and wait until it reaches room temperature.

1, if baked in a light wave oven, adjust the temperature to 200c for 25 minutes, roast the meat part upwards, and then adjust the skin part to 225C for 15 minutes until the skin bubbles.

2. If you use an oven, the same temperature, time 30 minutes, (remember to support it with barbed wire and let it ventilate and dry), the longest time 10 minute, and the temperature is adjusted to 225 degrees, so that the skin can be crispy. Fourth step

Just wait until the pork belly is cut into pieces and served on the plate.