Cantonese-style roasted meat is generally divided into three types: roasted meat, braised meat and preserved meat. There are more than 20 kinds of roasted pork, goose, duck, pigeon, fork and ribs. There are nearly 30 varieties of braised chicken, Baiyun pig's hand, stewed goose and marinated sausage. There are more than 50 varieties of preserved meat, such as sausages, bacon and cured duck. Among them, crispy roast meat is called a must because of its fluffy and crispy meat and layered taste. A piece of meat can taste three kinds of tastes, first it will feel the crispy skin, then the soft fat, and finally it will feel the sweetness of lean meat. Practice: 1 2-3 kg of pork belly, scrape the pig hair, use the needle "Ji" pigskin, the more the better. 2 Turn the pork upside down, cut several parallel lines with a knife, and mix with monosodium glutamate and spiced powder pepper. After mixing, the seasoning looks a bit like a three-in-one coffee powder. You can rub the seasoning evenly on one side of the pork belly, as long as the pigskin (You can put it in a pot with a flat bottom and add water to it), then hang it to dry the water (especially the pigskin can be dried with a fan until it is a little dry and hard, before it can be baked formally). 5 Meat less than two inches thick should be baked for 35 minutes at 180 degrees. Depending on the condition of the skin, sweep it with oil, and then sweep it at regular intervals (sweeping oil can change the temperature of the skin)