Pork belly, 20 peppers per catty.

Add more soy sauce and appropriate amount of red wine.

Two fragrant leaves and two star anise.

A little salt and a little chicken essence.

A little onion and a little ginger.

Steps of barbecue in Datong, Shanxi

1. Pork belly cut into big four squares, soaked in cold water all afternoon, and drained of blood.

2. Put cold water in the pot, add pepper, star anise, fragrant leaves, red wine, onion and ginger, and boil. There is almost no blood foam. Take it out and check the pig hair on the pigskin. It is most convenient to remove hair by heating. After cleaning, add red wine to continue cooking. Boil again and add chicken essence and salt.

3. Cook until the meat is punctured by chopsticks. Once punctured, it can be cooked.

4. Brush soy sauce on six sides of the meat while it is hot. At first, I thought soy sauce would be good, but in fact, soy sauce is very good.

5. Brush the surface soy sauce again when it is dry, brush it again when it is dry, and repeat it many times. The time is almost two hours. When frying in the oil pan, pay attention to the first time to fry the pigskin down until it bubbles, and then fry other noodles. Be sure to cover the pot cover, and when the pigskin is in the pot, use the pot cover to block the point, otherwise it will explode. Just wait until a few faces are burnt.