1. Slice the meat, neither too thick nor too thin. Heavy barbecue is not easy to cook, and pickling is not easy to taste. If it is too thin, it will burn easily, and a proper thickness will do. Actually, there is a trick to cutting meat. You can put the meat in the refrigerator for an hour or two, not too long. Then take it out and slice it as easily as a brick.
2. Prepare a large bowl and beat in the eggs (a piece of pork belly can beat two eggs); Dice ginger and put it in a large bowl, then add oyster sauce, cumin powder, pepper, cinnamon (crushed properly to give off fragrance), star anise (crushed together with cinnamon), salt (put it properly, other seasonings are salty, and too much meat will make it salty), soy sauce and sugar, and then stir evenly.
3. Put the meat slices into the prepared seasoning. It is best to mix the sliced meat and seasoning thoroughly by hand. This process should last for at least a few minutes, so as to avoid that some pieces of meat do not fully absorb the seasoning.
4. Put the sliced meat and the big bowl mixed with seasoning aside and let it marinate for one hour.