Cut the pork belly into dices about 2 cm long, wide and high, add oyster sauce, soy sauce, five-spice powder, chili powder, Sichuan pepper powder, sugar and salt, and marinate overnight.

1. Slice the meat into slices, neither too thick nor too thin.

If it is thick, it will be difficult to cook when grilled, and it will not be easy to pickle and taste. If it is too thin, it will be easily burnt, so the appropriate thickness is good.

There is actually a tip for cutting meat. You can put the meat pieces in the freezer of the refrigerator for an hour or two, but not too long.

Then it is as easy to slice as a brick when you take it out.

2. Prepare a large bowl, beat in the eggs (just beat two eggs for one piece of pork belly); cut the ginger into small pieces and put it into the large bowl, then add oyster sauce, cumin powder, pepper, and cinnamon (crush it properly to let the fragrance be full)

spread out), star anise (crush together with cinnamon), salt (add some appropriately, other seasonings also have a salty taste, adding too much meat will make the marinade too salty), soy sauce, sugar, and then stir evenly, you have the seasoning ready

.

3. Put the sliced ??meat into the seasoning. It is best to mix the meat slices and seasoning thoroughly with your hands. This process should last for at least a few minutes to prevent some meat slices from not fully absorbing the seasoning.

4. Stir the meat slices evenly with the seasonings and put them aside in a large bowl, and wait for it to marinate quietly for an hour.