The recipe and recipe for crispy pork belly are as follows:

1. Heat up 500 grams of salad oil in a pot, add the above spices and accessories, fry until fragrant, remove the residue, and let cool naturally. spare.

2. 250g Sichuan pepper powder, 250g cumin powder, 20g Shisanxiang, 300g chicken essence, 250g MSG, 700g salt, 500g extra spicy chili powder, mix the ingredients evenly , apply on the pork belly (the hook part, the upper end of the meat must be smeared with seasoning), sprinkle an appropriate amount of white cooked sesame seeds evenly, and finally drop in the seasoning oil until everything is mixed evenly (make sure that each piece of meat is soaked with the seasoning), and then let it stand Marinate for 6-8 hours.

3. Hang the marinated pork belly on an iron hook, use a knife to scrape off the marinade powder and hair on the skin, brush it with crispy skin water with an oil brush, and then use an electric fan to blow on the skin. Leave it overnight until the surface of the meat is dry and dry.

4. First raise the fire, and when the oven temperature reaches 100 degrees Celsius, you can hang the meat into the oven, with all meat surfaces facing the fire core, and wait until the oven temperature reaches 160 degrees Celsius. When the time comes, close all the upper air doors and bake for 20 minutes (note that the temperature should not exceed 200 degrees). Normally, keep it at about 180-190 degrees Celsius. If the heat is too strong, lift the oven lid for 5-10 seconds to cool down, and then continue baking.

5. After the meat surface has been roasted for 20 minutes, open the stove cover and quickly flip the meat surface until the meat surface is aligned with the fire core. Control all flips over within 5 minutes to start baking, with the air vents fully open, etc. When the temperature rises to 180 degrees Celsius, close the air outlet and leave a gap of 2 to 3 fingers. Note that the temperature in the furnace cannot exceed 210 degrees Celsius. If the temperature is too high, open the furnace cover.