Apply all the gravy evenly on the surface of the pork belly and massage for a while (the skin does not need to be rubbed).

Wrap in plastic wrap and refrigerate overnight.

Steamed and salted meat can be steamed in a pressure cooker, here is a steamer, and steamed for 40 minutes.

Take out the steamed meat and clean up the attached pepper particles. Punch holes in the skin with a meat needle and blow dry the skin with a hair dryer. Rub a layer of oil on the skin surface and sprinkle a little salt flower evenly.

After the oven is preheated to 200 degrees, add the meat, with the skin facing up, and fire up and down for 20-30 minutes.