2, fished out of the cool water, drained, and then cut with a knife, spaced about 4 centimeters apart, do not cut off;
3, skin upward, poked holes in the skin with a fork, the density of the holes should be large, well distributed;
4, skin down, coated with the right amount of salt, After the wine, marinate in the refrigerator for one night;
5, take out the marinated pork, skin up, use tinfoil to wrap the pork part, reveal the skin;
6, and then in the skin coated with a moderate amount of salt, and then evenly smeared with baking soda;
7, preheat the oven, put in the pork up and down the tube at 250 degrees first baked for 30 minutes, and then move up a layer, only open the upper tube to bake for 20 minutes!
7: Preheat oven to 250 degrees for 30 minutes, then move up a layer and bake for 20 minutes with only the top tube on.
8, Tips:
1. Boil water and fish out, be sure to immediately put into cool water to soak;
2. Pork skin on the holes tied to the eyes must be densely packed, but be careful not to tie the hands, and can not be tied to rot the skin;
3. In the five-flame pork into the oven before, to evenly spread a thin layer of baking soda, which is the skin crispy 'key;
4. p> 4. 10 minutes before the roast comes out of the oven, brush the surface with a layer of oil, which will make the skin crispier and more shiny.
< p> 9. Dip the roast pork in sugar and mix it with the crispy roast pork for a complementary flavor!