Ingredients? 500 grams of skin-on pork belly, 3 slices of ginger, 3 star anise, 3 peppercorns, 1 teaspoon of salt, a little allspice, a little cooking baking soda, a little dipping sauce, appropriate amount of cooking wine, 1 tablespoon of Cantonese style crispy roasted suckling pig? Wash the pork belly with skin,

Boil water.

Please click to enter the picture description. Add the boiled pork belly to the chopped ginger, star anise, bay leaves, Sichuan peppercorns and cooking wine.

Add water to cover the meat pieces.

After the fire comes to a boil, turn down the heat and simmer for 30 minutes.

Please click to enter the picture description. Take out the stewed pork and use a fork to poke holes in the skin of the meat.

Turn over and use a knife to cut the lean meat side every 3 cm, cutting only the lean meat part.

Sprinkle lean meat noodles and sides and openings with salt and allspice.

(Apply evenly, don’t apply too much) Please click to enter the picture description and use bamboo skewers to thread up the lean meat part and fix it.

Rub a little salt on the skin of the meat and then apply a thin layer of baking soda.

Please click to enter the picture description. With the skin of the meat facing up, wrap the bottom and sides of the meat with tin foil and place it in the refrigerator overnight.

Please click to enter the picture description. Take it out of the refrigerator the next day and return it to room temperature.

Put it in the oven at 230 degrees for about 30 minutes.

Please click to enter the picture description. Cut into small pieces and eat hot with dipping sauce.

Please click to enter the picture description. I used sweet noodle sauce, but you can also use yellow mustard, etc.