1, spicy and delicious seasoning: 700g of salt, 250g of monosodium glutamate, 250g of cumin powder, 300g of chicken essence, 20g of Wang Shouyi thirteen spices, 250g of pepper, 500g of super-spicy pepper noodles and 70g of cooked white sesame seeds. 2. Spiced seasoning: 700g of salt, 250g of monosodium glutamate, 250g of cumin powder, 300g of chicken essence, 20g of thirteen spices, 250g of pepper powder, 500g of Erjing pepper noodles and 70g of cooked tremella. Production method: Mix the above seasonings evenly, apply them to pork belly, remember to apply them to every part of the meat evenly, and finally add seasoning oil and mix well, (make sure that each meat is soaked in seasoning) and marinate for about 6 to 8 hours! Cold storage and pickling in summer.

Second, the formula of crispy pork belly seasoning oil:

Angelica dahurica 1 0g, fragrant leaves 5g, star anise 5g, cinnamon 5g and clove1g.. Accessories: 50 grams of onion and 50 grams of ginger. Practice: put 500 grams of salad oil in the pot, add the above spices and accessories after heating, fry and remove the residue, and naturally cool for later use.

Three, crispy pork belly crispy water production ratio seasoning:

100 gram of water, 7 grams of edible baking soda, 7 grams of Kevin·Z brand crispy noodles, and 5 grams of salt (finally put in).

Fourth, crispy pork belly is air-dried. Hang the salted pork belly with an iron hook, scrape off the marinade powder and hair on the skin (skin, not all the meat) with a knife, brush it with crispy water with an oil brush, and then blow it against the skin with an electric fan for one night until the surface of the skin is dry and there is no moisture.

Fifth, the crispy pork belly barbecue first raises a fire. When the oven temperature reaches 100 degrees Celsius, the meat can be hung in the oven, and all the meat noodles will face the fire core. When the oven temperature reaches 160℃, all upper dampers will be closed and baked for 20 minutes (be careful not to exceed 200℃), and it will remain at the normal temperature of 180-65430. Note: If the firepower is too strong, please lift the oven cover for 5- 10 seconds to cool, and then continue baking.

6. After roasting pork noodles with crispy pork belly for 20 minutes, open the furnace cover and quickly turn the pork noodles until the pork skins face the quasi-fire core, control to turn them all over within 5 minutes to start baking, completely open the tuyere, and when the temperature rises to 180 degrees Celsius, close the tuyere to leave a gap of 2 to 3 fingers, and pay attention to the temperature in the furnace not exceeding 2 10 degrees Celsius. If the temperature is too high, please open the furnace cover.

Note: If you see that the charcoal fire in the furnace is a little weak at this time, you should add charcoal 10 minutes before grilling the skin. During baking, you should turn the lid of the oven to let the flame follow the tuyere.

Seven, crispy pork belly baked for 20 minutes, all the tuyeres open, and the temperature is controlled at no more than 250 to 260 degrees. Bake for about 10 minutes (depending on the bursting state of the skin), and then take out the oven after the skin is completely burst. Note: If some skins are not broken, you can continue baking in the oven for 2 to 3 minutes.