1. Put the pork belly in boiling water, cook it with slow fire until it is seven or eight times ripe, then take it out and rinse it with flowing water.

2. Then put the pork belly skin face up, and vertically tie countless small holes in the pig skin with bamboo sticks. This step is called "pine needles". The more holes are tied, the looser the skin will be.

3. Scrape the white film on the epidermis with a knife, and apply refined salt and cooking powder to make the skin taste good and loosen after cooking.

4. Turn the meat upside down, and draw several knives at intervals of 2 cm on the surface of the meat. This step is called "tasting" because it is convenient to taste, and to avoid foaming, and then evenly apply spiced salt on the surface of the knife edge.

5. Insert several bamboo sticks between the fat and lean meat to prevent the meat from deforming during the barbecue. This step is called "setting"

6. Eat for two hours and seal the meat noodles with tin foil.

7. preheat the oven to the highest temperature, put the meat pieces in the middle and upper layers for about 35 minutes, and take them out when the skin crackles and the black coke on the skin liquefies. This step becomes "scorching", and scorching is the key to peeling.

8. Take out the meat and fan it to cool. When the pork belly is slightly cool, carefully scrape off the blackened surface of the skin with a knife. This step is called "scraping".

9. Sweep the skin coke powder, coat it with a layer of oil, and put it back in the oven to continue baking. This step is called "returning to the oven".

1. After returning to the furnace for about 1 minutes, bake until the skin is forced out of grease, and then take it out to complete the whole baking process. Remove all bamboo sticks when the roast meat is slightly cold, cut into pieces and dip them in seafood sauce and fine sugar to eat

1. Boil 1 cup of water, add sugar to dissolve, remove from the fire, mix in gelatin powder and stir until completely dissolved.

add coconut milk and fresh milk, mix well, and put it in the refrigerator until it is semi-solid (do not solidify);

2. Put the egg whites in a deep bowl, beat them until they are firm, and gradually inject fish glue milk.

Beat them at a medium speed and add them until they are completely mixed with white (beating them on ice cubes can accelerate solidification);

3. quickly pour into the cake basin, snow until it is solidified, and then take it out and cut it into pieces to cool.

1. Wash the cabbage with clear water and soak it in water for later use.

2. Boil the clear water, add white sugar and cabbage to boil.

3. Mix the coconut juice, flower milk and corn flour evenly, add the sugar water to boil it until it is firm, take it out and let it cool.

4. Add the corn kernels, put them down in a small cup, and send them to the refrigerator to eat with ice.