For crispy barbecue, the preparation materials: pork belly: 1 100g, cooking oil: 2 tablespoons, salt: 1.5 teaspoon, spiced powder: 2 teaspoons, baking soda: 1 teaspoon, soy sauce: 5 tablespoons, sugar: 2 teaspoons.
1. Wash the pork belly and cut it into large pieces about 9 cm wide and about 15 cm long. Prepare chives and shredded ginger.
2. Pour water from the pot, put pork belly in, then add shallots, shredded ginger and cooking wine, and cook until it is broken.
3. Remove the cooked pork belly and let it pass through cold water.
4. After cold water, put it on the chopping board, scrape the hair off the epidermis, and then cut it into pieces with a knife about 1 cm wide, without cutting, which is convenient for eating and cutting.
5. Then stick some fine holes in the epidermis with a toothpick, then sprinkle a little fine salt on the epidermis, and then sprinkle a proper amount of baking soda after the salt has completely penetrated.
6. Prepare a clean and waterless container, and let out smoke, spiced powder, salt and sugar and mix well.
7, meat down, skin up, pickled with sauce 1 hour.
8. After curing, string the pork belly with bamboo sticks, then wrap the meat with tin foil, and the skin will be exposed.
9. Put it in the preheated oven and count the second floor. The oven is heated by upper and lower tubes and hot air circulation. Adjust the temperature of the upper and lower tubes to 230 degrees and bake for 35 minutes.
10, after 35 minutes, take out the meat, scrape the burnt substance on the surface with a knife, and then brush a layer of oil on the surface.
1 1, continue to put in the oven, adjust the temperature of the upper and lower tubes to 200 degrees and bake for 10 minute, and take out the slices and enjoy.