Let me answer this question, because I have cooked crispy barbecued pork in the store several times. Barbecued pork is actually a representative food of southern Cantonese cuisine. After being salted, pork belly is baked in the furnace and coated with maltose to compound the taste of the south.

In recent two years, crispy barbecued pork was actually crispy pork belly, but I felt it was just a flash in the pan, and many people reacted badly, that is, they didn't choose the right meat.

the correct way to cook crispy barbecued pork is to choose the best pork belly with five flowers and three layers, according to the salt 1g, sugar 8g, monosodium glutamate 5g, seafood sauce 1g, barbecued pork sauce 2g, column sauce 15g, peanut butter 1g, oyster sauce 1g, star anise powder 1g, ginger powder 1g, cinnamon powder 1g, spiced powder 1g and garlic powder 5g.

Pork belly is changed into strips and marinated in sauce for half a day. After marinating, the skin residue must be washed with water, and then a layer of soda water is brushed. After air drying, it is baked. The temperature must reach 26℃ before the skin will burst into crispy skin, just like the reason that we send skin.

after adding the sauce, it must be washed clean, otherwise it will be burnt off at high temperature, or it can be pickled directly with roast duck salt. The roast duck salt is 6 kg of sugar, 5 kg of salt, 1 kg of monosodium glutamate, 1 kg of chicken powder, 5 g of star anise powder, 5 g of fennel powder, 5 g of cinnamon powder, 5 g of dried tangerine peel powder, 6 g of galangal powder and 2 g of thirteen spices, so you don't have to worry about being black and bitter.