Ingredients: 2 kg of pork belly with skin, half a tablespoon of Shaoxing wine, 3 and a half teaspoons of salt, 2 teaspoons of baby sugar, spiced powder 1 teaspoon, pepper 1 teaspoon, baking soda powder.

Practice:

1, after washing the meat, blanch it in boiling water 15 minutes until it is 5 to 6 ripe;

2. Drain the water, wipe the water with oil-absorbing paper, with the skin facing up, evenly apply Shaoxing wine, wait a while, and evenly prick holes on the pigskin with sharp iron wires;

3, gently scrape a few knives on the surface of the skin with a knife, and then cut a few knives on the meat surface with the tip of the knife (don't cut it off);

4. Then, in addition to the skin, apply 2 teaspoons of salt, 1 teaspoon of sugar, half a piece of south milk and a proper amount of spiced powder;

5. Wrap the meat with aluminum foil paper, with the skin exposed, and put it in the refrigerator to dry for three days;

6. After taking it out of the refrigerator and cooling, remove the tin foil paper, wipe dry the water with oil-absorbing paper, and preheat the oven for 200 degrees;

7. Evenly spread a little baking soda powder on the skin, and then evenly sprinkle a little salt on the skin;

8. Wrap the meat with a new layer of aluminum foil paper, with the skin exposed, put it in the middle of the oven and bake it up and down for 40 to 45 minutes;

9. Move the shelf up close to the upper layer, heat it to 220 degrees, open the aluminum foil paper, and bake it for 20 to 25 minutes until the pigskin bubbles evenly, and the skin bursts and is golden yellow.